A variation to my stuffed meatloaf recipe with strips of bacon ground and combined with meat along with other flavourings. So comforting and easy to make with the meat mixture placed in a lined loaf pan for easy removal after baking. The loaf is topped with a ketchup-based glaze for extra flavour and eye appeal. Bacon evenly distributed throughout contributes to the moistness, tenderness and taste. Sliced and served with either mashed potatoes, salad, steamed green beans or medley of vegetables. Versatile, leftover meatloaf can be refrigerated, reheated and perfect for sandwiches.
Besides beef, this savoury dish can be prepared with pork, lamb, poultry, seafood or with a combination of meats. Binding agents; eggs and breadcrumbs hold the loaf together retaining the juices and preventing it from crumbling. The seasonings added were kept to a minimum to highlight the meat rather than the spices. Economical, hearty, delicious, satisfying, meatloaf is always a hit. Also, can be made ahead, refrigerated or frozen for future use.
Besides beef, this savoury dish can be prepared with pork, lamb, poultry, seafood or with a combination of meats. Binding agents; eggs and breadcrumbs hold the loaf together retaining the juices and preventing it from crumbling. The seasonings added were kept to a minimum to highlight the meat rather than the spices. Economical, hearty, delicious, satisfying, meatloaf is always a hit. Also, can be made ahead, refrigerated or frozen for future use.
Beef & Bacon Meatloaf
(Serves 6 or 8)
Ingredients:
2 lbs or 900 grams lean ground beef
8 strips of low-sodium bacon
2 onions (finely chopped)
4 large cloves of garlic (finely chopped)
1/4 cup Worcestershire sauce
1/3 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon pepper powder
2 tablespoons Tabasco sauce
1 teaspoon dried thyme
2 large eggs (lightly beaten)
1/2 cup breadcrumbs
salt
For the glaze:
1 cup ketchup
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
Method:
Stir together the ingredients for the glaze in a bowl. Set aside.
Grind the strips of bacon in a food processor. Combine with lean beef and rest of the ingredients gently without overmixing. (Note: I cook a tablespoon of the mixture in a skillet without oil to check for taste.)
Preheat oven to 350 F or 180 C.
Line a loaf pan with extra aluminum foil overhanging on either sides for easy removal after baking.
Press the meat mixture in the prepared pan. Brush the top with half of the glaze.
Bake loaf for 45 minutes and then brush the top with remaining glaze. Continue baking for an additional 15 minutes. Check for doneness with an instant-read thermometer. When inserted in the centre of the loaf, it should read 160 F or 70 C.
Let the meatloaf rest in the pan for 10 minutes to absorb some of the juices. Then, hold the sides of the aluminum foil and gently remove the meatloaf from the loaf pan. Allow to rest for sometime before slicing.
With a sharp knife, cut into slices and serve with mashed potatoes or steamed vegetables. Alternatively, prepare sandwiches by assembling meatloaf slices in buns with desired condiments.
Note:
(Serves 6 or 8)
Ingredients:
2 lbs or 900 grams lean ground beef
8 strips of low-sodium bacon
2 onions (finely chopped)
4 large cloves of garlic (finely chopped)
1/4 cup Worcestershire sauce
1/3 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon pepper powder
2 tablespoons Tabasco sauce
1 teaspoon dried thyme
2 large eggs (lightly beaten)
1/2 cup breadcrumbs
salt
For the glaze:
1 cup ketchup
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
Method:
Stir together the ingredients for the glaze in a bowl. Set aside.
Grind the strips of bacon in a food processor. Combine with lean beef and rest of the ingredients gently without overmixing. (Note: I cook a tablespoon of the mixture in a skillet without oil to check for taste.)
Preheat oven to 350 F or 180 C.
Line a loaf pan with extra aluminum foil overhanging on either sides for easy removal after baking.
Press the meat mixture in the prepared pan. Brush the top with half of the glaze.
Bake loaf for 45 minutes and then brush the top with remaining glaze. Continue baking for an additional 15 minutes. Check for doneness with an instant-read thermometer. When inserted in the centre of the loaf, it should read 160 F or 70 C.
Let the meatloaf rest in the pan for 10 minutes to absorb some of the juices. Then, hold the sides of the aluminum foil and gently remove the meatloaf from the loaf pan. Allow to rest for sometime before slicing.
With a sharp knife, cut into slices and serve with mashed potatoes or steamed vegetables. Alternatively, prepare sandwiches by assembling meatloaf slices in buns with desired condiments.
Note:
- In the last picture above, the baked meatloaf in the centre shows how it is drawn in from two sides.
- One Bun multi-grain thin sandwich buns were used.
- Stuffed Meatloaf With Eggs and Mashed Potato recipes can be found here.
