Bacon-Cheddar Meatloaf
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 medium
Onion (chopped)3 cloves
Garlic (minced)2 large
Egg Yolk1 tbsp
Dijon Mustard1 tsp
Hot Sauce1 tbsp
Worcestershire Sauce2 tbsps
Heavy Cream1 tsp
Kosher Salt1 tsp
Ground Black Pepper450 g
Ground Beef Chuck230 g
Ground Pork230 g
Ground Veal2 tbsps
Tomato Paste1 tbsp
Balsamic Vinegar2 tbsps
WaterDirections:
1
Preheat oven to 400 degrees F
2
Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes
3
Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet
4
Cook the onions and garlic in the pan drippings until brown, about 15 minutes
5
Let cool
6
Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper
7
Add the meat, cheese, parsley, and cooked onion
8
Chop and add the bacon
9
Mix with a fork until evenly blended
10
Whisk the glaze ingredients together in a bowl
11
Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape
12
Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour
13
Spread the glaze onto the meatloaf after about 50 minutes
14
Let loaf rest for at least 10 minutes before serving