Hearty and delicious, this meatloaf recipe packs a lot of flavor and makes great leftover meatloaf sandwiches.
Prep Time: 20 minutes | Cook Time: 1 hour, 5 minutes | Total Time: 1 hour, 20 minutes
Ingredients:
For the Meatloaf:
2 lb. ground beef
2 eggs, slightly beaten
½ c. breadcrumbs
½ c. grated Parmesan cheese
½ c. milk
½ onion, diced
½ pepper, such as Anaheim, poblano, or bell, diced
1 clove garlic, crushed
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1 Tbsp. tomato paste
1 tsp. salt
1 tsp. pepper
½ tsp. oregano
1 tsp. olive oil
For the Sauce:
½ c. ketchup
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
Accompaniment:
½ lb. bacon, about 5 slices
Directions:
Preheat oven to 350˚.
In a skillet over medium-low heat, sauté the onions and pepper until soft, about 5 minutes. Add crushed garlic and cook, stirring frequently, for about 1 minute. Remove from heat and set aside to cool, about 5 minutes.
In a large bowl, combine all meatloaf ingredients together, including cooled vegetables.
Shape meat mixture into a loaf shape and please in a greased pan.
Add bacon onto loaf. Be sure to overlap each slice of bacon and tuck ends under loaf.
Combine sauce ingredients and brush ½ of the sauce mixture onto the bacon-wrapped loaf.
Place in oven and cook for 45 minutes.
Remove from oven and brush the remaining sauce onto the loaf. Cook for 15 more minutes, or until internal temperature reaches 160˚.
Remove from oven and let sit for 5 minutes.
Slice into 1” slices, serve, and enjoy.
Notes:
I use Anaheim pepper for a small bit of heat. Feel free to add a jalapeño pepper for more heat.
Don’t use thick-cut bacon. The bacon may not end up crisping up in time.
I like to use Italian breadcrumbs but feel free to use any type of breadcrumb you like.
Leftovers? The meatloaf is hearty and makes for a great sandwich. To reheat, place slice on a greased cookie sheet (use tinfoil to assist with cleanup) in a 350˚ oven for 3-4 minutes.
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