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Bacon-Gruyère Meat Loaf With Roasted Carrots and Onions

Bacon-Gruyère Meat Loaf with Roasted Carrots and Onions
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2011

Nutritional Information

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

Quick Tip

Marinara Sauce With Linguine
Got leftovers? Layer slices of the meat loaf with the roasted onions, ketchup, and crisp lettuce in a sandwich. Or crumble the loaf and mix it into marinara sauce to serve over pasta.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.