Bacon-Gruyère Meat Loaf With Roasted Carrots and Onions

Ditte Isager

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Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m

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

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.

By Charlyne Mattox, April 2011

See Nutritional Information for this recipe »

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.

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Quick Tip

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.