This is my go-to meatloaf recipe for our 100% grassfed ground beef - I've made it literally dozens of times. It's easy to make, delicious and it's dependable - it's always a winner. It's good enough to make for company - or a weeknight dinner. You're likely to have leftovers - which are great for sandwiches or another dinner.
While oven is pre-heating, stir together bread crumbs and milk in a large bowl and set aside.
Cook onion, carrot, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Do not let it burn. Remove from heat and cool.
Combine ground beef, ketchup, eggs, Worcestershire sauce, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes. As with anything broiled watch it closely so it doesn't burn.
Let meatloaf rest in pan 10 minutes before transferring to a platter.
Recipe Notes
Leftover meatloaf keeps, well covered and chilled, 4 days. It makes a mean sandwich with caramelized onions and Dijon mustard, or simply lettuce, tomato, and mayonnaise.
2 Comments
Going to try this tonight!
Susan Margraf •
Absolutely delicious. My new meatloaf go to recipe. thanks for sharing. 😋
Bob •
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2 Comments -
Susan Margraf • -
Bob •
Going to try this tonight!
Absolutely delicious. My new meatloaf go to recipe. thanks for sharing. 😋