Bacon-Gruyère Meat Loaf With Roasted Carrots and Onions

By mschweickert

Ingredients

• 1 1/2 pounds  ground beef chuck
• 1/4 cup  bread crumbs
• 1/4 cup  ketchup, plus more for serving
• 3 small red onions (1 coarsely grated and 2 cut into wedges)
• 2 slices bacon, chopped
• 2 cloves garlic, chopped
• 1 large egg
• 3/4 cup  grated Gruyère or Cheddar (3 ounces)
• kosher salt and black pepper
• 1 1/4 pounds  carrots, cut into 3-inch lengths and halved lengthwise if large
• 2 tablespoons  olive oil

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 400° F. In a medium bowl, combine the beef, bread crumbs, ketchup, grated onion, bacon, garlic, egg, ½ cup of
the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer the mixture to an 8-by-4-inch loaf pan and sprinkle with the
remaining ¼ cup of Gruyère.

Meanwhile, on a large rimmed baking sheet, toss the onion wedges and carrots with the oil, ½ teaspoon salt, and ¼ teaspoon
pepper.

Roast the meat loaf until cooked through, 40 to 45 minutes. Pour off any accumulated fat and let rest 10 minutes before slicing.
At the same time, roast the vegetables, tossing once, until tender, 35 to 40 minutes.

Slice the meat loaf and serve with the vegetables and additional ketchup.