- 6
- 15 mins
- 75 mins
Ingredients
- 1 tablespoon bacon drippings, cooking oil or butter
- 1-1/2 cups chopped onion
- 1/2 cup chopped bell pepper
- 1 tablespoon minced garlic
- 2 pounds ground chuck
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- Pinch dry mustard
- 1/2 cup ketchup
- 1 teaspoon Worcestershire sauce
- 3 slices white bread
- 1/3 cup whole milk
- 2 large eggs, beaten
- 1/2 cup ketchup
- 1 teaspoon Creole or yellow mustard
- 1/2 teaspoon Worcestershire sauce
- 2 packed tablespoons light brown sugar
Preparation
Step 1
Preheat oven to 350 degrees F. Heat bacon drippings in a skillet over medium heat. Add onion and bell pepper, increase heat to medium high and cook vegetables, stirring regularly, until lightly caramelized, about 10-12 minutes. Add garlic, cook another minute; set aside to cool slightly.
Meanwhile, place ground beef in a large bowl. Sprinkle salt, pepper, Creole/Cajun seasoning, paprika, thyme, basil and dry mustard over meat. Add ketchup and Worcestershire. Dip bread into the milk, squeeze and smash up; add to meat. Add eggs to milk and beat together. Add the cooled, sauteed vegetables to the meat. Use a wooden spoon to turn and gently mix the meat, adding milk to moisten the meatloaf.
Transfer meat to pan or tray and gently press together to shape into loaf. Do not over compact. Combine glaze ingredients and spoon over the top of the loaf. Bake for about an hour, or until internal temperature reaches 160 degrees F on an instant read thermometer, carefully pouring off fat occasionally if using a regular baking pan. Total cooking time will vary depending on your own oven and how thick you shape the loaf.
Cooks Notes: If desired, top meatloaf with 4 to 5 slices of raw bacon. Bake as noted, brushing glaze across the top of meatloaf the last 10 minutes of cooking.