Source: The Best American Recipes 2002/2003

1/2 cup fresh bread crumbs
1/2 cup buttermilk
1 pound ground beef (chuck recommended)
1/2 pound bulk pork sausage
1/2 pound ground turkey or veal
1 small yellow onion, minced
1/4 cup minced fresh flat leaf parsley
1 large egg, lightly beaten
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 slices hickory-smoked bacon (optional)

Preheat the oven to 350 degrees F.

In a small bowl, soak the breadcrumbs in the buttermilk until absorbed, about 3 minutes.

In a large bowl, combine the soaked bread crumbs, beef, sausage, turkey or veal, onion, parsley and egg. Gently mix together with your hands. Add the pepper and salt and mix again.

Turn the mixture onto a rimmed baking sheet and shape it into a loaf about 9 x 13 inches. If using the bacon, lay the strips across the loaf lengthwise. Bake, basting occasionally with the pan juices, until the meatloaf is lightly browned and firm and an instant-read thermometer inserted into its center registers 160 degrees, 45-55 minutes. Let the meatloaf sit for about 10 minutes to re-absorb the juices.

Using a serrated knife, cut the loaf into 1 1/2-inch thick slices. Transfer to individual plates and serve.

Serves 4 to 6.

Nutrition values per serving (assumes six): 283 calories (55 percent from fat), 17.3 g fat (6.1 g saturated fat), 3.4 g carbohydrates, trace of fiber, 25.7 g protein, 128 mg cholesterol, 440 mg sodium