Meat Loaf With Bacon

Meat Loaf With Bacon
Maura McEvoy
Make a favorite meal even better by topping it with thick-cut bacon.

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Serves 8
preparation
21
minutes
cooking
120
minutes

Ingredients

1
tablespoon
olive oil
1
onion, chopped
1
large celery stalk, chopped
2
garlic cloves, minced
1
jalapeno pepper, chopped with seeds
2
teaspoons
kosher salt
1/2
teaspoon
ground cumin
1/4
teaspoon
ground nutmeg
2
eggs
1/2
cup
milk
1/2
cup
tomato sauce or ketchup
1
cup
dry bread crumbs
2
pounds
meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
4
strips thick-sliced bacon

Directions

  1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in.
  2. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving. 

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 341
  • Calcium 72 mg
  • Carbohydrate 14 g
  • Cholesterol 141 mg
  • Fat 19 g
  • Fiber 1 g
  • Iron 3 mg
  • Protein 28 mg
  • Sat Fat 6 g
  • Sodium 951 mg
What does this mean? See Nutrition 101.

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