Beef and Bacon Meatloaf
Source of Recipe
Bon App�tit
Recipe Introduction
"Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself."
Recipe Link: https://tinyurl.com/beefbaconmeatloaf List of Ingredients
◦ 1 tablespoon olive oil
◦ 1 onion, grated on large holes of a box grater
◦ 1 clove garlic, finely chopped
◦ � cup ketchup
◦ � cup apple cider vinegar
◦ 3 tablespoons dark brown sugar
◦ � teaspoon cayenne pepper
◦ � cup low-sodium chicken broth
◦ � cup chopped fresh parsley
◦ 2 large eggs
◦ ⅔ cup fine breadcrumbs
◦ � cup finely grated Parmesan
◦ 1 tablespoon kosher salt
◦ � teaspoon freshly ground black pepper
◦ 2 pounds ground beef chuck (15% fat)
◦ 6 thin strips bacon
Recipe
Preheat oven to 350� F. Line a rimmed baking sheet with foil, then parchment paper. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12 inches by 5 inches), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165� F and bacon is crisp, 70 to 80 minutes. Let rest 10 minutes before slicing.
Makes 8 servings
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