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Prep 12 hrs
Cook 55 mins
My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.
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
- 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.
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.