by ADRIENE
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1
28 oz can tomato puree
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6 tablespoons
sugar
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4 tablespoons
cider vineagr
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3.25 pounds
ground beef (lean)
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5
eggs
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1/2 cup
cream
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1
16 oz package of bacon cooked (until crisp), small diced
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3/4 cups
parmesan cheese
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3/4 cups
bread crumbs
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1 cup
ketchup
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3 tablespoons
worcestershire sauce
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1/2
onion
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2
carrots (peeled)
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2
celery stalks
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4
garlic cloves (peeled)
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First make the sauce. Add all ingredients in one pot and bring up to a boil. Adjust salt, pepper, sugar and vinegar to your preference. Turn of flame and set aside. Pre-heat oven to 350 degrees.
Ask the hotline about this step!Rough chop the carrots, onion, celery and garlic. Add the rough chopped vegetables to a food processor and chop until very small pieces, about the size of large breadcrumbs. Pour into a large bowl.
Ask the hotline about this step!Add the eggs, cream, bacon, cheese, bread crumbs, ketchup, worcestershire sauce, salt and pepper to the large bowl and mix until everything is completely combined.
Ask the hotline about this step!Now add the ground beef to the bowl and mix extremely well until all of the ingredients are evenly distributed through the meat.
Ask the hotline about this step!Take a small non-stick saute pan and put a touch of oil in the pan until hot. Take a TBS. of the meat mixture and make a flat patty and cook in the saute pan, flip over and cook on both sides for a few minutes. Cool off and check for seasoning. This is a must do, do not skip this step! It usually takes 2 tries until you have the salt, pepper or whatever ingredients you might want more of adjusted.
Ask the hotline about this step!Take a baking pan and grease thouroughly. Now form the meatloaf into one large loaf in the center of the baking pan. If you are adding potatoes now would be the time to season them and add around the meatloaf.
Ask the hotline about this step!Brush the sauce on the meatloaf and put in the oven. Every 20 minutes or so pull out the meatloaf and re-baste with the sauce. If the meatloaf starts getting too dark on top then cover loosely with a sheet of foil paper.
Ask the hotline about this step!Cook until the center of the meatloaf registers 160 with a meat thermometer. This will take around 2 hours, depending how thick you form the meatloaf. Let the meatloaf sit for 15 minutes before you cut. Use additional sauce to top cut meatloaf if you desire.
Ask the hotline about this step!I made the meatloaf last night. It was totally delicious~! The teenage boys were in love with it, and talked of meatloaf sandwiches, meatloaf burritos, etc. for the leftovers. They also loved the roasted potatoes cooked alongside the meatloaf.
One real advantage to this recipe, in addition to its deliciousness, is that it uses ingredients that I already had in my cupboard. I had to buy the ground beef, but it felt like I was truly making meatloaf as it should be made, stretching out the ground beef with things that could stand being used up. I always feel odd buying ground pork and ground veal to use for meatloaf, which should be a way to eek an extra meal out of those ration coupons, food stamps, etc.
The constructed ketchup sauce was also a big hit with the teens, and again it was nice to not have to use up a whole bottle of ketchup on top of the meatloaf.
Many thanks!!
Thank you! I am so glad you and your family liked it. You are so right about using up the ingredients in the cupboard..that's exactly how I feel every time I make it also.
This recipe isn't syncing up with GroceryZen on my iPhone correctly, this is the first problem I've had with that (most of the ingredients don't transfer). It looks great, can't wait to try it!
Darn. We'll look into that. Sorry for the frustration!
I tried it on my iPhone and had the same problem. Sorry about this -- will try to get it fixed asap.
Congrats for making the finals. love that bacon, we will definitely try this at my house.
Thank you! I hope you enjoy it... I actually double this recipe and freeze it, it freezes great.
Kristen is the Senior Editor of food52.
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Like everything else in the recipe, the sauce requires you to go big or go home.
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Cider vinegar adds a nice zing.
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Amanda spread the bacon on cookie sheets and baked it in the oven -- even cooking, and fewer splatters.
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Egg #1 of 5!
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We thought these looked like cream fingers.
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Amanda cheerfully adds the Worcestershire sauce.
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It's a symphony of vegetables!
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Yet another two-person job: scraping veggies into the mixing bowl.
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Amanda checks the bacon after about 10 minutes, and flips it to crisp the other side.
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We chopped the bacon into semi-small pieces -- a little unevenly.
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Fact: the only way to mix meatloaf is with your paws.
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The patty test!
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Yes, our lives are rough here at food52.
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It looks a little like a large football.
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On goes the sauce. ADRIENE suggests that you baste the meatloaf every 20 minutes or so while it bakes. If you double-dip with your basting brush, make sure you simmer the sauce a bit before you serve it alongside the meatloaf.
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Made it again last night in response to begging from the teens! They are quite keen to have sandwiches today. This has become a real favorite. Many thanks, Adriene!