Beef vs. Bacon Meatloaf

Enjoy this classic comfort food, made extra flavorful with a combination of our Dry Aged Ground Beef and our Beef vs. Bacon blend.

It's no secret that we love bacon, and that a little bit of smoky, rich goodness can add a lot of flavor and complexity to a huge number of dishes. For this meatloaf, we used a mixture of our Beef vs. Bacon blend and standard Dry Aged Ground Beef to create a balanced dish that feels a little bit new and exciting, without deviating too far from the classic meatloaf you grew up with. 

    Beef vs. Bacon Meatloaf

    Meatloaf Ingredients

    1 lb Beef vs. Bacon

    1 lb Dry Aged Ground Beef

    2 Eggs

    1 Cup Bread Crumbs

    1/2 Cup Yellow Onion, diced

    1/4 Cup Celery, diced

    1/4 Cup Carrot, diced

    2 Cloves Garlic, minced

    1 Tbsp Bacon Fat, Lard, or Olive Oil

    1 1/2 tsp Kosher Salt

    1/2 tsp Fresh Thyme, chopped fine

    1 Tbsp Fresh Parsley, chopped fine (plus more for garnish)

    Black Pepper to Taste  

    Glaze Ingredients

    1/2 Cup Ketchup

    3 Tbsp Dark Brown Sugar

    1 Tbsp Apple Cider Vinegar

    1 Tbsp Worcestershire Sauce

    1 Tbsp Soy Sauce 

    Preparation

    Step 1

    Preheat oven to 375°. 

    Step 2

    In a skillet, sauté onion, garlic, carrot and celery in 1 Tbsp of the cooking oil of your choice (we love bacon fat) until the vegetables are tender. About 3 minutes. Set aside to cool for 5 minutes.

    Step 3

    In a bowl, combine all meatloaf ingredients and stir until fully incorporated. Don't over-mix, and quit stirring as soon as you stop encountering pockets of breadcrumbs or other ingredients. 

    Step 4

    Gently press into a loaf pan, or form into a loaf shape on a rimmed baking sheet. If you're using a loaf pan, we suggest lining it with parchment paper, so you can easily remove the finished product from the pan. 

    Step 5

    Mix all glaze ingredients in a bowl. Spoon or brush the mixture over your meatloaf.

    Step 5

    Bake for 45 minutes, or until the internal temperature is 160°. While cooking, check periodically and cover with foil if you notice that the glaze is beginning to burn. A little caramelization is delicious, a burned top is not.

    Step 6

    Remove from the oven and let cool for at least 10 minutes before slicing.

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