This is the first meatloaf I’ve made in years. I can remember helping my mom make it and her telling me that ketchup and mustard were the secret ingredients. This time, I pretty much just took everything in the fridge and spice cabinet that I thought would taste good and put it in there. It turned out very moist and tasted really good.
- 2 lbs ground beef (from our 1/8 cow in the freezer)
- 1 finely chopped large onion
- 1 1/2 cups fresh breadcrumbs
- 2/3 cup ketchup
- 3 beaten eggs
- leaves from 5 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp dijon mustard
- 1 Tbsp A1 steak sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp cream
- 1/2 tsp paprika
- dash garlic powder
- 3 strips thick-cut bacon (from our 3/4 pig in the freezer)
Preheat oven to 350°F. Combine all ingredients except bacon in a large bowl using clean hands. Pour mixture into a loaf pan, then top with bacon strips. Bake 1 hour or more until internal temperature reaches 160°F. Let stand 10-15 minutes then serve sliced with mashed potatoes. It’s also really good the next day in a sandwich.
I never thought of A1 sauce in meatloaf before. I’ll have to give that a try.
My husband loves meatloaf and bacon! It has been a few years since I have made him one and I’ve never seen one with bacon on top. I’ll have to catalog that in my brain for a cold week in February!
I really don’t know why everyone thinks Meatloof tastes good. I really think eating rock and roll singers of the 70′s and 80′s is in poor taste. IMO
I made a meatloaf last week. I tried a recipe from Alton Brown on the Food Network. I was not impressed. I think yours looks much more interesting- or I’ll just go back to my old standby recipe. I always think it tastes better as leftovers anyway, Mmm, cold meatloaf, homemade sweet pickles and mustard sandwich. Sounds strange but really good.
I think Worcestershire–and the bacon–are your secret ingredients!