Bacon Infused Meatloaf
A delicious twist on a classic comfort food, this bacon-infused meatloaf combines savory bacon with hearty beef for a delightful family dinner.
Ingredients
For the topping
- ½ cup ketchup
- ½ cup barbecue sauce (Blue's Hog Original, if possible)
- ⅓ cup dark brown sugar
- ¼-½ teaspoon crushed red pepper
- 1 tablespoon cider vinegar
For the meatloaf
- 2½ pounds ground chuck
- 12 ounces thick-cut bacon Chopped and cooked
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- ⅓ cup whole milk
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ¾ cup quick oats
- 2 large eggs (lightly beaten)
- ½ teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Line a rimmed baking sheet with foil.
- Spray a metal rack with non-stick cooking spray and set it over the baking sheet.
- For the topping, mix together the ketchup, barbecue sauce, dark brown sugar, crushed red pepper, and cider vinegar in a bowl. Set aside.
Cooking
- Chop the bacon and cook it in a skillet over medium heat until crispy. Remove the bacon and drain it on paper towels.
- In a large bowl, combine the ground chuck, cooked bacon, diced onion, minced garlic, whole milk, Worcestershire sauce, Dijon mustard, quick oats, eggs, and ground black pepper.
- Mix everything gently until well combined. Shape the mixture into a loaf and place it on the prepared rack.
- Brush the topping mixture over the meatloaf.
- Bake in the preheated oven for about 1 hour or until the meatloaf reaches an internal temperature of 160°F.
- Let it rest for a few minutes before slicing and serving.
Notes
Serve bacon-infused meatloaf with a side of mashed potatoes and steamed vegetables. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Consider sautéing the diced onion and garlic in the bacon fat for added flavor.