BACON MEATLOAF

 

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Backstory

Remember hearing that bacon makes everything taste better? This meatloaf is definitely no exception!

Ingredients

  • 3 slices white bread, crusts removed
  • 2 large eggs
  • 1/2 c. milk
  • 3 - 4 springs parsley, chopped up
  • 2 tbsp. olive oil
  • 2 tbsp. Dijon mustard
  • 2 c. finely diced onion
  • 1 tbsp. Kosher salt
  • 1/2 cup. finely diced celery
  • 2 tsp. freshly ground pepper & more to taste
  • 4 cloves garlic, crushed
  • 1/2 lb. sliced smoked bacon
  • 3/4 cup finely grated carrot
  • 2/3 c. brown sugar, packed
  • 1 lb. ground sirloin
  • 1 tbsp. Coleman's yellow ground mustard
  • 1/2 lb. ground pork
  • 1 tbsp. tomato paste

Directions

  • Heat the oven to 375'F.
  • Cut the bread into 1 inch cubes and place in a small bowl.
  • Pour milk over it & set aside.
  • Heat oil in large skillet over medium heat.
  • Add onion, celery & garlic; cook until soft and translucent, 3 to 5 minutes.
  • Remove from heat & let cool.
  • Line a pan with foil to make clean-up easier.
  • This baby makes a mess (although it comes up pretty easily if you fill the pan in hot, soapy water).
  • Place carrots in a large mixing bowl.
  • Add the milk-bread mixture, meat, eggs, parsley, Dijon, salt & pepper and onion mixture.
  • Combine well.
  • Place mixture in a large ungreased baking dish (a 9 x 13 cake pan is about right) or roasting pan.
  • Shape into a 5 x 12 inch loaf.
  • Run bacon around the sides of the loaf, then overlap bacon across the top, covering meat, completely.
  • Season with salt & pepper.
  • In a small bowl, combine sugar, ground mustard & tomato paste to make a glaze.
  • Brush meatloaf all over with glaze.
  • Bake, brushing every 15 minutes or so with glaze, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is crisp, 1 to 1 1/2 hours.
  • Let cool 10 minutes before slicing.
  • ** Once the bacon fat starts to run (probably around your second basting--30 minutes into the cooking), spoon off several spoonfuls of fat. Spoon a little more off every time you baste, so it's not sitting in fat as it bakes.

Categories: Beef  Main Dish  Oven 
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