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Category: Meatloaf
Prep Time: Cook Time: Total Time:
For the meatloaf:
3/4 lb apple wood smoked bacon, chopped into no bigger than 1/4-inch-square pieces
1 egg
1 cup celery, finely chopped
1 cup parsley, finely chopped
1/2 cup milk
1/2 cup onion, finely chopped
1/3 cup ketchup
3 slices white bread, trimmed and torn into small pieces
1 garlic glove, finely chopped
3 tbsp Worcestershire sauce
1/4 tsp Dijon mustard
1/8 tsp dried basil
1/8 tsp dried thyme
Pinch nutmeg
1 1/2 pounds ground beef
Salt and pepper, to taste
For the glaze:
1/4 cup tomato paste
1 tbsp olive oil
1/4 tsp sugar
In a medium skillet, cook the bacon slowly over medium-low heat to render a significant amount of its fat. Then raise the heat and cook until the bacon is just beginning to crisp. Remove the bacon with a slotted spoon. Drain it on a paper towel and set aside. Discard the fat or save it in the refrigerator for another purpose.
In a large bowl, beat the egg and milk together. Add the torn bread and let it absorb the liquid for about 15 minutes. Mash the egg, milk and bread mixture with a fork. Add the rest of the ingredients, except the beef and mix thoroughly. Add the beef and mix it with your hands to thoroughly incorporate all the ingredients, but avoid mashing or over-handling the beef. Cover and refrigerate overnight.
Remove meat from refrigerator and let it warm to room temperature. Preheat the oven to 375. Turn the meat out into a roasting pan and use your hands to mold it into a loaf that is approximately 8 inches long, 4 inches high, and 4 inches wide. Bake for 40 minutes.
Meanwhile, whisk the glaze ingredients together in a small bowl. Remove the loaf from the oven and reduce the heat to 350. Brush loaf with tomato glaze and bake for another 25 minutes. Serves 6-8
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TAVERN ON THE GREEN MEATLOAF
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Category: Meatloaf
Prep Time: Cook Time: Total Time:
For the meatloaf:
3/4 lb apple wood smoked bacon, chopped into no bigger than 1/4-inch-square pieces
1 egg
1 cup celery, finely chopped
1 cup parsley, finely chopped
1/2 cup milk
1/2 cup onion, finely chopped
1/3 cup ketchup
3 slices white bread, trimmed and torn into small pieces
1 garlic glove, finely chopped
3 tbsp Worcestershire sauce
1/4 tsp Dijon mustard
1/8 tsp dried basil
1/8 tsp dried thyme
Pinch nutmeg
1 1/2 pounds ground beef
Salt and pepper, to taste
For the glaze:
1/4 cup tomato paste
1 tbsp olive oil
1/4 tsp sugar
In a medium skillet, cook the bacon slowly over medium-low heat to render a significant amount of its fat. Then raise the heat and cook until the bacon is just beginning to crisp. Remove the bacon with a slotted spoon. Drain it on a paper towel and set aside. Discard the fat or save it in the refrigerator for another purpose.
In a large bowl, beat the egg and milk together. Add the torn bread and let it absorb the liquid for about 15 minutes. Mash the egg, milk and bread mixture with a fork. Add the rest of the ingredients, except the beef and mix thoroughly. Add the beef and mix it with your hands to thoroughly incorporate all the ingredients, but avoid mashing or over-handling the beef. Cover and refrigerate overnight.
Remove meat from refrigerator and let it warm to room temperature. Preheat the oven to 375. Turn the meat out into a roasting pan and use your hands to mold it into a loaf that is approximately 8 inches long, 4 inches high, and 4 inches wide. Bake for 40 minutes.
Meanwhile, whisk the glaze ingredients together in a small bowl. Remove the loaf from the oven and reduce the heat to 350. Brush loaf with tomato glaze and bake for another 25 minutes. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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