- For the Glaze:
- 2 Tbsp butter ( I used Epicurean Butter's Sea Salt and Cracked Pepper Butter)
- 1 large onion, chopped
- 1 tsp celery seed
- 2 tsp minced garlic
- 1 tsp chopped thyme leaves
- 1 tsp chopped rosemary
- 1/3 cup chopped fresh parsley
- 1/4 cup Parmesan cheese
- 2 eggs
- 1 1/2 teaspoons whole grain mustard (or Dijon)
- 1/2 cup ketchup
- 2 Tbsp Worcestershire sauce
- 1/2 cup Heavy cream
- 2/3 cup Breadcrumbs
- 1 & 1/2 pounds ground chuck
- 1/2 pound pork sausage (I used seasoned breakfast sausage)
- 1 1/2 teaspoons salt
- 1 tsp black pepper
- 4-5 slices bacon
- 1/3 cup Chili Sauce (or ketchup)
- 3 Tbsp Brown Sugar
- 1 Tbsp Whole Grain Mustard
Preparation time 20mins
Adapted from creative-culinary.com
In a large skillet heat the butter over medium-high heat; add the chopped onions and celery seed and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
Add the garlic, thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat, put into a large bowl and allow to cool.
Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled add the Parmesan, eggs, mustard, ketchup, Worcestershire sauce and heavy cream and mix until thoroughly combined.
Add the breadcrumbs, ground chuck, pork sausage, salt and pepper and mix until just combined. Do not over mix.
Transfer meat mixture to a large baking pan and using your hands, form mixture into a loaf shape.
Arrange the slices of bacon on the top of the meatloaf and bake for 45-50 minutes or until the bacon looks cooked.
Combine the Chili Sauce, brown sugar and whole grain mustard and slather it over the bacon; return to the oven and bake for 10 more minutes.
Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
For Sliders; simply cut chilled meatloaf and serve on rolls with lettuce and mayonnaise.