Country Meatloaf
Infused with barbecue sauce and topped with tomato paste and bacon, this meatloaf is hearty enough for a "country" meal.
Servings: 8
Equipment
- a large mixing bowl
- A lightly-greased 9x5-inch loaf pan
Ingredients
The meatloaf mixture:
- 2 lbs. lean ground beef
- 1.5 cups Panko bread crumbs unseasoned; gluten-free panko will work
- 1/2 cup barbecue sauce
- 3 large carrots grated or pureed
- 1 medium-small onion grated or pureed
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese grated
- 1/4 cup minced parsley fresh or dried
- 3/4 teaspoon kosher salt
For topping the loaf:
- 6 ounces tomato paste plain
- 3 strips center-cut bacon or, use regular-cut bacon
Instructions
- Center the oven rack; preheat the oven to 350°F. Thoroughly combine the loaf ingredients in a large bowl. Transfer the mixture to a lightly-greased 9x5 loaf pan, and pack well. Top with the tomato paste and 3 strips of bacon.
- Bake in the preheated oven until the center of the loaf registers 160°F when tested with a digital thermometer -- about 75 minutes. Let the loaf rest for 15-20 minutes, and then tilt the pan to drain off excess fat.
- Slice and enjoy with your favorite vegetable sides. Leftover meatloaf is terrific for sandwiches!