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Prep Time: 480 Minutes Cook Time: 55 Minutes |
Ready In: 535 Minutes Servings: 8 |
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Ingredients:
1 egg |
4 fluid ounces whole milk |
3 slices white bread, crust trimmed and then torn into small pieces |
12 ounces bacon, chopped into half-inch pieces |
1 cup celery, finely chopped |
1 cup parsley, finely chopped |
1/2 cup onion, finely chopped |
1/3 cup no-salt-added ketchup |
4 cloves garlic, minced |
3 tablespoons low-sodium worcestershire sauce |
1/4 teaspoon dijon mustard |
1/8 teaspoon dried basil |
1/8 teaspoon dried thyme |
1 pinch nutmeg |
salt and fresh pepper, to taste |
24 ounces lean ground beef |
2 fluid ounces no-added-salt tomato paste |
1 tablespoon olive oil |
1/4 teaspoon sugar |
Directions:
1. In a large bowl, beat together the eggs and milk.
2. Add the torn bread and let it absorb the liquid for about 15 minutes.
3. Meanwhile, cook the bacon until most but not all of the fat is rendered.
4. Drain the bacon and set it aside to cool.
5. Stir the bread mixture with a fork to blend.
6. Add the remaining meatloaf ingredients, including the drained bacon, BUT NOT the beef, and mix thoroughly.
7. Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or over handling the meat.
8. Cover the bowl and refrigerate overnight.
9. When you are ready to cook the meatloaf, preheat the oven to 375°F.
10. Remove the bowl from the refrigerator and shape the meat into a loaf approximately 5 inches long and 3 inches high.
11. Place in the middle of a low-sided baking pan and bake for 35 minutes.
12. In a small bowl, whisk the glaze ingredients together.
13. Brush the meatloaf with the glaze and bake for another 20 minutes.
14. Remove the meat loaf from the oven and let it sit for a few minutes before slicing and serving.
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