Beef and Bacon Meatloaf
~From the Sense of Home Kitchen, adapted from Bon Appétit, January 2009~
Serves 4
1 medium red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 pounds ground beef (10% fat)
1/2 cup ketchup, divided
2 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices day old ciabatta, torn into pieces
1 tablespoon dried parsley
Preheat oven to 400 degrees F. Blend onion and garlic in a food processor until onion is finely chopped. Transfer to a large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to a 9x5x3-inch loaf pan. Arrange bacon-slice halves crosswise on top of meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from the sides of the pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under one end of the meatloaf. Tilt pan and slide loaf out onto platter. Slice and serve.
Sense of Home / Recipes / Beef / Main Dishes
