Ba’s Best Beef-and-bacon Meatloaf
From twill10 8 years agoIngredients
- http://www.bonappetit.com/recipe/bas-best-beef-and-bacon-meatloaf shopping list
- BA’s Best Beef-and-bacon Meatloaf shopping list
- Ingredients shopping list
- Servings: 8 shopping list
- 1 tablespoon olive oil shopping list
- 1 onion, grated on large holes of a box grater shopping list
- 1 garlic clove, finely chopped shopping list
- ¾ cup ketchup shopping list
- ¼ cup apple cider vinegar shopping list
- 3 tablespoons dark brown sugar shopping list
- ¼ teaspoon cayenne pepper shopping list
- ¾ cup low-sodium chicken broth shopping list
- ½ cup chopped fresh parsley shopping list
- 2 large eggs shopping list
- ⅔ cup fine breadcrumbs shopping list
- ½ cup finely grated Parmesan shopping list
- 1 tablespoon kosher salt shopping list
- ¼ teaspoon freshly ground black pepper shopping list
- 2 pounds ground beef chuck (15% fat) shopping list
- 6 thin strips bacon shopping list
How to make it
- Preparation
- Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
- Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
- Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
- Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.
- Recipe by Jessie Damuck
- Photograph by Alex Lau
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