epicureantease

I had a package of ground beef and was at a loss for what to do with it. Sure, I could make a pot of homemade Spaghetti sauce but then what? My sauce recipe could feed an army! Taco’s? Always! Then again, I just had taco’s and wasn’t feeling them either. Hamburgers? Eh. Meatloaf? I don’t even like meatloaf but oddly, that’s what I chose. Go figure.

I used an Ina Garten recipe for the meatloaf. I didn’t follow the measurements to a “T” (shocking) as I had less ground beef than the recipe called for. I also added BACON! I had to use something to get me excited about dinner! 😉  Although I would have loved some roasted Yukon Gold potatoes, I’m watching my carbs, so I threw in a few sliced fresh carrots around the meatloaf for roasting instead.  The aroma coming from the oven while the meatloaf was baking was fabulous! It brought back childhood memories of dinners at my Grandpa DeCoursey’s house. Pork, potatoes and peppermint patties always remind me of my grandfather. 🙂  

Although I haven’t crossed over to being a full-fledged meatloaf fan, I will say this meatloaf was pretty good. Even better with the addition of bacon!  I will admit, I’m looking forward to having a meatloaf sandwich with the left-overs with a smear of mustard. 🙂 This is definitely a good “base” recipe, lending well to modifications as you see fit.

Bacon “wrapped” Meatloaf and Roasted Carrots!

 
Meatloaf
(courtesy ~ Ina Garten)

1 tablespoon good olive oil
3 cups chopped yellow onion (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth (I substituted with beef broth)
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup (I eliminated the ketchup)
BACON

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium sate pan. Add the onions, thyme, salt and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato past. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.) Serve hot.

Bacon “wrapped” Meatloaf ready to go in the oven!

Note: after baking the full 1 1/4 hours, I broiled the meatloaf for 3 minutes to crisp up the bacon! 🙂

Bacon “wrapped” Meatloaf with Roasted Carrots!