Prep 8 hrs
Cook 55 mins
For the meatloaf
- 1 egg
- 4 fluid ounces whole milk
- 3 slices white bread, crust trimmed and then torn into small pieces
- 12 ounces bacon, chopped into half-inch pieces
- 1 cup celery, finely chopped
- 1 cup parsley, finely chopped
- 1⁄2 cup onion, finely chopped
- 1⁄3 cup no-salt-added ketchup
- 4 cloves garlic, minced
- 3 tablespoons low-sodium worcestershire sauce
- 1⁄4 teaspoon Dijon mustard
- 1⁄8 teaspoon dried basil
- 1⁄8 teaspoon dried thyme
- 1 pinch nutmeg
- salt and fresh pepper, to taste
- 24 ounces lean ground beef
For the Glaze
- 2 fluid ounces no-added-salt tomato paste
- 1 tablespoon olive oil
- 1⁄4 teaspoon sugar
- In a large bowl, beat together the eggs and milk.
- Add the torn bread and let it absorb the liquid for about 15 minutes.
- Meanwhile, cook the bacon until most but not all of the fat is rendered.
- Drain the bacon and set it aside to cool.
- Stir the bread mixture with a fork to blend.
- Add the remaining meatloaf ingredients, including the drained bacon, BUT NOT the beef, and mix thoroughly.
- Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or over handling the meat.
- Cover the bowl and refrigerate overnight.
- When you are ready to cook the meatloaf, preheat the oven to 375°F.
- Remove the bowl from the refrigerator and shape the meat into a loaf approximately 5 inches long and 3 inches high.
- Place in the middle of a low-sided baking pan and bake for 35 minutes.
- In a small bowl, whisk the glaze ingredients together.
- Brush the meatloaf with the glaze and bake for another 20 minutes.
- Remove the meat loaf from the oven and let it sit for a few minutes before slicing and serving.
Really good meatloaf, I scaled it back for 3 serves and made it into mini loafs (using a muffin tin) - they took 35 minutes at 175C fan forced oven and I got 8 delectable morsels. The only change I would make would be to finely dice the bacon and unfortunately had to omit the celery (it did a disappearing act) and as I was going to serve with gravy I did not do the glaze but will certainly do so next time. Thank you Mille and could not understand why this has not been discovered before, made for Bargain Basement.