BA’s Best Beef-and-Bacon Meatloaf

This bacon-encased meatloaf is so flavorful! Your family will love it! Serve with your favorite vegetables on the side—mashed potatoes and brussels sprouts go perfectly with this.
Photo by Lee C.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bonappetit.com

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 chopped fresh parsley

  • 2

    large eggs

  • 2/3

    cup fine breadcrumbs

  • 1/2

    cup finely grated parmesan

  • 1

    tablespoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    pounds ground beef chuck (15% fat)

  • 6

    thin strips bacon

Directions

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 12x5 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.

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