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BA’s Best Beef-and-Bacon Meatloaf

BA’s Best Beef-and-Bacon Meatloaf

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BA’s Best Beef-and-Bacon Meatloaf

BA’s Best Beef-and-Bacon Meatloaf

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Description

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. This is part of BA's Best, a collection of our essential recipes.

CategoryLunch

Total Time45 min

DifficultyIntermediate

Yields3 servings

CuisineAmerican

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 tablespoon olive oil
1 onion, grated on large holes of a box grater
1 garlic clove, finely chopped
¾ cup ketchup
¼ cup apple cider vinegar
3 tablespoons dark brown sugar
¼ teaspoon cayenne pepper
¾ cup low-sodium chicken broth
½ cup chopped fresh parsley
2 large eggs
⅔ cup fine breadcrumbs
½ cup finely grated Parmesan
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 pounds ground beef chuck (15% fat)
6 thin strips bacon

Next, follow the steps to finalize your dish and finally be able to enjoy it!

1. Preheat oven to 350°. 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.

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