What man, woman, and child doesn't enjoy a great meatloaf? It's the quintessential American family meal. You serve it along side some mashed potatoes, a tall glass of milk, and voila! We're going to kick it up a bit tonight by topping this delicious meatloaf with a tomato glaze and bacon. Lots and lots of bacon! So, if you all are ready, I'll meet you in the kitchen!
Glazed Bacon Meatloaf
Yield 4 servings
You will need:
- 1 pound ground beef
- 10 ounces ground pork
- 1/2 medium onion, minced
- 2 cloves garlic, finely minced
- 1/2 cup panko
- 1.5 ounces Gruyere cheese, grated
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 2 teaspoons soy sauce
- 1 teaspoon pimentón smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper to taste
- 5 sprigs fresh thyme, stems removed and minced
- 6 ounces thick-cut bacon
- 3 tablespoons ketchup
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Preheat the oven to 350 degrees.
- Add the ground beef, ground pork, onion, garlic, panko, Gruyere, egg, milk, tomato paste, Worcestershire sauce, honey, soy sauce, pimentón, salt, pepper and thyme to a bowl.
- Put a food-safe glove on and use your hand to knead the mixture until uniform.
- Line a broiler pan with some parchment paper.
- Shape the meat mixture into a loaf on the parchment paper.
- Top with the bacon, slightly overlapping each slice.
- Bake the meatloaf for 30 minutes.
- While the meatloaf is in the oven, make the glaze by mixing the ketchup, honey, Worcestershire sauce, and mustard in a small bowl to combine.
- Remove the meatloaf from the oven and cover with the glaze.
- Return the meatloaf to the oven and bake for another 20 to 30 minutes, or until an instant read thermometer reads 160 degrees.
- Remove the meatloaf from the oven and allow it to rest for at least 15 minutes before cutting into it.
Thank you for joining me today. I hope your family really enjoys this meatloaf recipe. I'll be back tomorrow, like always. Until then, I bid you all a happy day, and happy blogging to all!