Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Three Meat Meatloaf

Ingredients

1 pound            Ground beef

1/2 pound        Ground venison

1/2 pound        Ground Pork

1 Tbsp               Bacon grease (or canola oil)

1 cup                 Onion, minced

3 /4 cup           Celery, minced

3 /4 cup           Bell pepper, minced

1 tsp                 Garlic, minced

 

Tomato Glaze

1 tsp               Bacon fat

1 Tbsp             Garlic, minced

1 Tbsp             Onion, minced

1 tsp                 salt

1/2 tsp              dry basil

1/4 tsp              fresh ground black pepper

3 Tbsp                Brown sugar

2 Tbsp                 Tomato paste

1/2 cup             Chicken Broth

2 Tbsp               Yellow mustard

1 Tbsp               Worcestershire Sauce

1 cup               Ketchup

1 /8 tsp            Thyme, dry

1 /4 tsp            Oregano, dry

2 tsp                 Steak Seasoning

1 Tbsp              Salt

1 cup                Milk

1 /2 cup           Ketchup

1 Tbsp              Worcestershire sauce

3                       Eggs

1 1/2 cup         Unseasoned Course Bread crumbs

Instructions

Preheat oven to 325 degrees.

Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with salt and dry herbs until tender. Allow to cool.

Combine milk, eggs, Worcestershire and ketchup and mix well. Place ground beef, venison, pork, cooled vegetables and egg mixture into a large mixing bowl. Using your hands, squish the meatloaf until you have mixed everything together and all is well incorporated. Fold in the breadcrumbs last.

Shape the meat mixture into the form of a loaf on a baking sheet. Bake 40 minutes.

After 40 minutes of cooking, use a pastry brush and brush the glaze over the entire meatloaf. Return to the oven and bake for 20 more minutes. Again, remove the meatloaf and brush another layer of the glaze over it. Return it once again to the oven and bake for 20 more minutes. Brush one final layer of the glaze on the meatloaf and cook for 10 more minutes. Remove the meatloaf and allow it to rest 15 minutes before serving.

Yield: 8-10 servings

 

Tomato Glaze

Heat the bacon fat in a small skillet over a low heat. Cook the onions, garlic and salt for 2-3 minutes. Add the basil, black pepper and brown sugar cook for 3-4 minutes. Stir constantly tp prevent the sugar from burning. Stir in remaining ingredients and simmer for 5-6 minutes, stirring occasionally.

 

 

 

 

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Read more

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Read more

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Read more