Beef-and-Bacon Meatloaf

By á-174535

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.

Ingredients

• 1 tablespoon olive oil
• 1 onion, grated on large holes of a box grater
• 1 garlic clove, finely chopped
• 3/4 cup ketchup
• 1/4 cup apple cider vinegar
• 3 tablespoons dark brown sugar
• 1/4 teaspoon cayenne pepper
• 3/4 cup low-sodium chicken broth
• 1/2 cup fresh parsley, chopped
• 2 large eggs
• 2/3 cup fine breadcrumbs
• 1/2 cup Parmesan, finely grated
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds ground beef chuck (15% fat)
• 6 thin strips bacon

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

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"x5"), 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° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.