Beef vs. Bacon Meatloaf

Enjoy this classic comfort food, made extra flavorful with a combination of our Dry Aged Ground Beef and our Beef vs. Bacon blend.

It's no secret that we love bacon, and that a little bit of smoky, rich goodness can add a lot of flavor and complexity to a huge number of dishes. For this meatloaf, we used a mixture of our Beef vs. Bacon blend and standard Dry Aged Ground Beef to create a balanced dish that feels a little bit new and exciting, without deviating too far from the classic meatloaf you grew up with. 

    Sliced meatloaf with sweet potatoes and green beans.

    Beef vs. Bacon Meatloaf

    Meatloaf Ingredients

    1 lb Beef vs. Bacon

    1 lb Dry Aged Ground Beef

    2 Eggs

    1 Cup Bread Crumbs

    1/2 Cup Yellow Onion, diced

    1/4 Cup Celery, diced

    1/4 Cup Carrot, diced

    2 Cloves Garlic, minced

    1 Tbsp Bacon Fat, Lard, or Olive Oil

    1 1/2 tsp Kosher Salt

    1/2 tsp Fresh Thyme, chopped fine

    1 Tbsp Fresh Parsley, chopped fine (plus more for garnish)

    Black Pepper to Taste  

    Glaze Ingredients

    1/2 Cup Ketchup

    3 Tbsp Dark Brown Sugar

    1 Tbsp Apple Cider Vinegar

    1 Tbsp Worcestershire Sauce

    1 Tbsp Soy Sauce 


    Step 1

    Preheat oven to 375°. 

    Step 2

    In a skillet, sauté onion, garlic, carrot and celery in 1 Tbsp of the cooking oil of your choice (we love bacon fat) until the vegetables are tender. About 3 minutes. Set aside to cool for 5 minutes.

    Step 3

    In a bowl, combine all meatloaf ingredients and stir until fully incorporated. Don't over-mix, and quit stirring as soon as you stop encountering pockets of breadcrumbs or other ingredients. 

    Step 4

    Gently press into a loaf pan, or form into a loaf shape on a rimmed baking sheet. If you're using a loaf pan, we suggest lining it with parchment paper, so you can easily remove the finished product from the pan. 

    Step 5

    Mix all glaze ingredients in a bowl. Spoon or brush the mixture over your meatloaf.

    Step 5

    Bake for 45 minutes, or until the internal temperature is 160°. While cooking, check periodically and cover with foil if you notice that the glaze is beginning to burn. A little caramelization is delicious, a burned top is not.

    Step 6

    Remove from the oven and let cool for at least 10 minutes before slicing.

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