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
1 lb Beef vs. Bacon
1 lb Dry Aged Ground Beef
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
1/2 Cup Ketchup
3 Tbsp Dark Brown Sugar
1 Tbsp Apple Cider Vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
Preheat oven to 375°.
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.
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.
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.
Mix all glaze ingredients in a bowl. Spoon or brush the mixture over your meatloaf.
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.
Remove from the oven and let cool for at least 10 minutes before slicing.