Bacon Meatloaf
Whip up this bacon meatloaf with your favorite sides—such as mashed potatoes and green beans—for the ultimate comfort meal!
Ingredients
For the meatloaf
- Cooking oil for sautéing
- 2 cloves garlic minced
- ½ cup onion diced
- ½ lb. applewood smoked bacon
- 2 lbs. ground beef we use a house grind of ribeye and NY strip
- 2 Tbsp. Worcestershire sauce
- ¼ cup brown sugar
- 3 eggs
- ½ cup panko breadcrumbs
- toasted
- 1 Tbsp. salt
- 1 Tbsp. black pepper
For the gravy
- ½ cup flour
- ¼ cup butter
- 8 oz. mushrooms sliced
- or quartered
- ½ cup heavy cream
- ½ cup beef stock
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°.
- Heat high-quality vegetable or avocado oil in sauté pan.
- Sauté garlic and onions until translucent. Let cool in refrigerator for 30 minutes.
- Finely chop or grind bacon. Combine with beef, cooled onions, garlic, and remaining ingredients for the meatloaf in a large mixing bowl. Mix with hands until thoroughly combined.
- Line a tall meatloaf or bread pan with parchment paper. Place mixture in pan and cover with aluminum foil. Cook until internal temperature is 160°.
- To make the gravy, whisk flour and butter in a saucepan until melted and combined.
- In a separate pan, sauté the mushrooms until softened and slightly browned. Add mushrooms to the pan with gravy, along with heavy cream, beef stock, and salt and pepper. Stir until mixture boils and attains desired consistency.
Notes
If you love this at-home adaptation of our restaurant’s recipe, we invite you to try our signature meatloaf at Number Ten!