Bacon-Gruyère Meat Loaf With Roasted Carrots and Onions

Bacon-Gruyère Meat Loaf with Roasted Carrots and Onions
Ditte Isager
Serves 4
preparation
15
minutes
cooking
70
minutes

Ingredients

1 1/2
pounds
ground beef chuck
1/4
cup
bread crumbs
1/4
cup
ketchup, plus more for serving
3
small red onions (1 coarsely grated and 2 cut into wedges)
2
slices bacon, chopped
2
cloves garlic, chopped
1
large egg
3/4
cup
grated Gruyère or Cheddar (3 ounces)
kosher salt and black pepper
1 1/4
pounds
carrots, cut into 3-inch lengths and halved lengthwise if large
2
tablespoons
olive oil

Directions

  1. Heat oven to 400° F. In a medium bowl, combine the beef, bread crumbs, ketchup, grated onion, bacon, garlic, egg, ½ cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer the mixture to an 8-by-4-inch loaf pan and sprinkle with the remaining ¼ cup of Gruyère.
  2. Meanwhile, on a large rimmed baking sheet, toss the onion wedges and carrots with the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast the meat loaf until cooked through, 40 to 45 minutes. Pour off any accumulated fat and let rest 10 minutes before slicing. At the same time, roast the vegetables, tossing once, until tender, 35 to 40 minutes.
  4. Slice the meat loaf and serve with the vegetables and additional ketchup.
Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 504
  • Fat 30 g
  • Sat Fat 11 g
  • Cholesterol 146 mg
  • Sodium 1,019 mg
  • Protein 33 g
  • Carbohydrate 27 g
  • Sugar 12 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 314 mg
What does this mean? See Nutrition 101.