Take any of the recipes above. Replace a pound of the ground meats (evenly, if there are multiple meats) with a pound of bacon run through the food processor until coarse “ground.”
You’re welcome. Also, put your cardiologist on speed dial.
A variation on the Alton Brown recipe:
I prefer to free-form the meatloaf. Otherwise, you end up compressing the meat too much and boiling it in a pan full of grease.
Heat the oven to 325F.
6 ounces of dry bread crumbs (croutons work well)
½ tsp ground black pepper
½ tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
½ onion, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, mashed and minced
½ red bell pepper, finely chopped
(or place the above four ingredients in a food processor and pulse until minced)
18 ounces ground chuck
8 ounces ground lamb
1-1/2 tsp kosher salt
1 egg
Note: for the meat, you can substitute half ground chuck and half ground sirloin and delete the lamb, if desired. I think the lamb gives this dish a robust flavor.
For the glaze, combine:
½ cup ketchup
1 tsp ground cumin
dash Worcestershire sauce
dash hot pepper sauce
1 TBSP honey
Combine all of the loaf ingredients gently. Don’t squeeze the meat. Either free-form the loaf onto a baking sheet, or form into a loaf pan and turn it out onto a baking sheet. Insert a meat thermometer at the middle of the loaf, and about halfway through. Place the pan in the oven. After ten minutes, brush the glaze all over the meatloaf and allow to roast until an internal temperature of 155F has been reached.
I’ve made my meatloaf adapted from an older Martha Stewart recipe. (I add a ketchup and brownsugar glaze in place of the onions and rosemary on the top.) We love it, and there are never enough leftovers.
Major yum.