BACON-CHEDDAR MEATLOAF

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Loaf :
  • 2 pieces bacon, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground beef chuck
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 8 ounces sharp cheddar, shredded (2 1/3 cups)
  • 1/3 cup chopped flat-leaf parsley
  • Glaze:
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water

Directions

  • Preheat oven to 400 degrees F.
  • Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes.
  • Remove bacon with a slotted spoon to a paper-towel lined plate, reserving renderings in the skillet.
  • Cook the onions and garlic in the pan drippings until brown, about 15 minutes.
  • Let cool.
  • Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper.
  • Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon.
  • Mix until evenly blended.
  • Whisk the glaze ingredients together in a bowl.
  • Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour.
  • Spread the glaze onto the meatloaf after about 50 minutes.
  • Let loaf rest for at least 10 minutes before serving.

Notes

Categories: Beef  Main Dish 

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