Bacon-Gruyère Meat Loaf With Roasted Carrots and Onions
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- Meanwhile, on a large rimmed baking sheet, toss the onion wedges and carrots with the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- 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.
- Slice the meat loaf and serve with the vegetables and additional ketchup.
- 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 .
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.