ET’s MeatloafCourse: Dinner, lunchCuisine: AMERICANDifficulty: Easy
My husband and I have been together for 20 years and we both were not fans of meatloaf. I came across this recipe shortly after we met, and I have to say this recipe sounded really good, so I took a chance. 20 years later it has become a family favorite.
2 1/4 lbs. ground beef (sometimes I split the beef with ground pork)
2 Tablespoons olive oil
3 large garlic cloves, chopped
2 yellow onions, chopped
2 stalks celery, chopped
1 1/4 cups dried Italian bread crumbs or panic
1 cup milk
2 large eggs
1/3 cup ketchup
1 Tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon fresh ground pepper
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon celery seeds
Pinch of allspice
Pinch of fresh grated nutmeg
6 slices applewood smoked bacon
- Preheat oven to 350. Put the beef in a large bowl and set aside.
- Combine the milk and breadcrumbs in a bowl together and let sit for 10 minutes or until the milk has been absorbed.
- Heat olive oil in a large pan over medium high heat, Add the garlic and cook for 1 minute then add the onions and celery and cook stirring often about 3-5 minutes. Let cool.
- Whisk together the eggs, ketchup, Worcestershire sauce, salt, and all the spices in a bowl. Pour over the meat and then add the vegetable mixture and soaked bread crumbs. Using your hands, gently mix everything together.
- On a prepared rimmed baking sheet lined with parchment paper, mound the meatloaf into a loaf. Layer the bacon over the meatloaf.
- Bake in oven until cooked through about 50-60 minutes. To crisp up the bacon, put under the broiler for 2 minutes.
- Remove from oven and let sit for 10 minutes tented in foil. Slice and serve with roasted potatoes and green beans.