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Beef and Bacon Meatloaf

Source of Recipe

Bon Appétit


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

â—¦ 1 tablespoon olive oil
â—¦ 1 onion, grated on large holes of a box grater
â—¦ 1 clove garlic, finely chopped
â—¦ ¾ cup ketchup
â—¦ ¼ cup apple cider vinegar
â—¦ 3 tablespoons dark brown sugar
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¾ cup low-sodium chicken broth
â—¦ ½ cup chopped fresh parsley
â—¦ 2 large eggs
â—¦ â…” cup fine breadcrumbs
â—¦ ½ cup finely grated Parmesan
â—¦ 1 tablespoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 2 pounds ground beef chuck (15% fat)
â—¦ 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