Bacon-Cheddar Meatloaf
From castingcook 17 years agoIngredients
- Loaf : shopping list
- 2 pieces bacon, diced shopping list
- 1 medium onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 2 large egg yolks shopping list
- 1 tablespoon Dijon mustard shopping list
- 1/2 teaspoon hot sauce shopping list
- 1 tablespoon worcestershire sauce shopping list
- 2 tablespoons heavy cream shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 pound ground beef chuck shopping list
- 8 ounces ground pork shopping list
- 8 ounces ground veal shopping list
- 8 ounces sharp cheddar, shredded (2 1/3 cups) shopping list
- 1/3 cup chopped flat-leaf parsley shopping list
- Glaze: shopping list
- 2 tablespoons tomato ketchup shopping list
- 1 tablespoon steak sauce shopping list
- 1 tablespoon BBQ sauce shopping list
- 1 tablespoon balsamic vinegar shopping list
- 1 tablespoon water shopping list
How to make it
- Preheat oven to 400 degrees F.
- Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper-towel lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
- Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
- Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.
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