Two weeks ago on the way home from church, Greg said to me, “You know what I’ve been having a hankering for recently? Meatloaf. I’d really like it if you made some sometime.” Meatloaf was one of my favorite meals as a kid, especially when it was served with a side of macaroni and cheese, but for some reason, I’ve never made a traditional meatloaf myself as an adult. When Greg made his meatloaf request, I was immediately reminded of this recipe I had seen on another blog several years ago. I’d never tried meatloaf with bacon on it before, but bacon makes everything even better than it is on its own, so I thought I’d give this version a try.
I think our favorite part of this meatloaf is the ketchup glaze that’s spread on top of the meatloaf and served alongside. It’s super simple–just ketchup, brown sugar and vinegar. We both decided that the touch of extra sugar and vinegar brings out the ketchupiness of ketchup, and makes it taste like a much fancier sauce. It’s so good I think I may just have to make some the next time I want ketchup for burgers and hot dogs.
Just as a side note, I didn’t follow the recipe below exactly. I used just ground beef and pork because I don’t eat veal. The meatloaf was still nice and moist with lots of flavor, so you can use any combination of ground meats you prefer.
From: Rats in Teacups
Serves 6 to 8
For the Glaze:
½ c. ketchup
¼ c. brown sugar
4 tsp cider vinegar
For the Meatloaf:
2 tsp vegetable oil
1 medium onion, chopped (about 1 cup)
2 medium garlic cloves, minced
2 large eggs
½ tsp dried thyme
1 tsp salt
½ tsp ground black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
¼ tsp hot pepper (Tabasco) sauce
½-1 c. plain yogurt
2 lbs. meatloaf mix (ideally 50% beef, 25% pork, 25% veal)
2/3 c. crushed saltine crackers
1/3 c. minced fresh parsley
8 slices bacon (or more, amount varies depending on loaf shape)
- Mix all the glaze ingredients together in a small saucepan; set aside.
- Preheat the oven to 350 degrees. Heat the oil over medium heat in a medium skillet. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool.
- Mix the eggs, thyme, salt, black pepper, mustard, Worcestershire sauce, hot pepper sauce, and ½ cup yogurt in a medium bowl. Add the egg mixture to the meat in a large bowl along with the crackers, parsley, and cooked onion and garlic. Mix with a fork (or your hands) until evenly blended and the mixture does not stick to the bowl. If the mixture sticks, add more milk/yogurt, a couple tablespoons at a time, until the mixture no longer sticks.
- Turn the meat mixture onto a foil-lined rimmed baking sheet. With wet hands, pat the mixture into a loaf shape approximately 9 by 5 inches. Brush with half the glaze, then arrange the bacon slices crosswise over the loaf, overlapping them slightly, completely covering the surface of the loaf. Tuck the bacon ends underneath the loaf.
- Bake the loaf until the bacon is crisp and the internal temperature of the loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes.
- Simmer the remaining glaze over low heat until thickened slightly. Serve sliced and with the remaining glaze passed separately.