January 3, 2013 |
Bacon. Wrapped. Meatloaf.
Does this even need more of an introduction?
A project in culinary school brought me to this recipe… long story, I won’t bore you with the details, but after reading the recipe, I just had to try it. This was actually my first time making meatloaf, ever, so I was very jazzed to not only try a new recipe, but the technique of this classic American dish as well. The meatloaf turned out amazing; it was moist, rich with flavors from the Parmesan and the bacon, and the smell of it baking filled the house with a sweet, meaty, bacon goodness. And the sauce. Oh my heavens, the sauce. The sauce is key to making this dish legendary. It is a tangy mixture with ketchup as the base, almost like a barbecue sauce, but more towards the “ketchup” end of the spectrum.
This is a must-try recipe. I’m serious. Make it tonight; your taste buds will thank you. Hands down, the best meatloaf I have ever had (sorry, Mom!).
For the meatloaf:
1/2 Cup Yellow Onion
1 Tbsp Butter
1 Cup Whole Milk
6 Slices White Sandwich Bread
2 Pounds Ground Beef (80/20 is what I recommend)
1 Cup Freshly Grated Parmesan
1 Tsp Salt
Freshly Ground Black Pepper
1/4 Tsp Cajun Seasoning
1/2 Cup Minced Flat-Leaf Parsley
4 Eggs, beaten
8 to 12 Thin Bacon Slices (I used thick, it was amazing)
For the sauce:
3/4 Cup Ketchup
3 Tbsp Brown Sugar
1 Tsp Dry Mustard
Hot Sauce, several dashes
Worcestershire Sauce, a couple of dashes
Preheat the oven to 350°F.
In a small saute pan, melt the butter over medium-high heat. Add in the onions and sweat them until they are translucent. Take off heat to cool slightly.
In a large mixing bowl, pour the milk over the bread slices, and allow it to soak in for a few minutes. Add in the ground beef, Parmesan, salt, some pepper, Cajun seasoning, parsley, and cooled onions. Pour in the eggs, and with clean hands, mix thoroughly until everything is well-combined.
Form the meat mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the loaf to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to help give the meatloaf more support.
To make the sauce, pour the ketchup into a mixing bowl. Add in the brown sugar, dry mustard, and dashes of the hot sauce and Worcestershire sauce. Stir until well-combined, then brush on a layer of the sauce on top of the meatloaf.
Bake for 1 hour, then brush on another layer of the sauce on top of the meatloaf. Bake for an additional 35 minutes to 1 hour, or until the internal temperature reaches 160°F. Remove the meatloaf from the oven and let it rest for 10 minutes before serving.
Serve with the remaining sauce on the side (or drizzled over the meatloaf slices).