Recipe by Punky Julster
My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.
Top Review by Yody6
There are way to many flavors going on with this recipe. It was very juicy, too juicy as a matter of fact. I had to slice and put it back in the oven to take some of the moisture out. Next time I will eliminate the celery and cut back on the parsley. I will also add breadcrumbs.
For the meatloaf
- 1 egg
- 118.29 ml milk
- 3 slice white bread, crust trimmed, bread torn into small pieces
- 340.19 g bacon, chopped into half-inch pieces
- 236.59 ml celery, finely chopped
- 236.59 ml parsley, finely chopped
- 118.29 ml onion, finely chopped
- 78.07 ml ketchup
- 1 garlic clove, minced
- 44.37 ml Worcestershire sauce
- 1.23 ml Dijon mustard
- 0.59 ml dried basil
- 0.59 ml dried thyme
- 0.25 ml nutmeg
- salt and fresh pepper, to taste
- 680.38 g ground beef
For the glaze
- 59.14 ml tomato paste
- 14.79 ml olive oil
- 1.23 ml sugar
Directions See How It's Made
- 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 bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set 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 overhandling the meat.
- Cover bowl and refrigerate overnight.
- When ready to cook, preheat oven to 375 degrees.
- Remove bowl from the refrigerator and shape 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 glaze ingredients together.
- Brush meatloaf with glaze and bake for another 20 minutes.
- Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.