“When we make our way down south to see Andi’s parents, we always like to put our chef training to the test and cook at least one meal for them. If given the choice my mother-in-law undoubtedly asks for meatloaf. I made this recipe for them years ago on a whim and it comes up at least once whenever the topic of conversation turns to food. This trip was no different.
How we came to this recipe is thanks to an old coworker of mine named Capp. Back when I was just a simple line cook, it was my turn to cook the restaurant family meal. I had some ground beef and had the idea of making meatloaf. It was easy to feed a staff of over thirty without taking too much time away from my normal day-to-day prep. Capp chimed in and offered to make a glaze for the meal, stating that it would take an okay meatloaf to an amazing meatloaf. A slight towards my meatloaf making skills did actually upgrade it. We added some bacon to the mix to make it that more magical..
This recipe will make enough for four.” – Joe
- 1 lbs lean ground beef – 93/7 ratio
- 1 lbs ground pork
- 1 medium yellow onion – small diced
- 3 clove garlic – minced
- 1 tablespoon paprika
- 4 strips bacon – medium diced
- 0.25 cup ketchup
- 0.25 cup dijon
- 0.25 cup brown sugar
- Preheat oven to 350 degrees Fahrenheit.
- Place the bacon into a sauté pan on medium heat and start to render lightly.
- Once some of the bacon fat is visible, add the onions and garlic. Continue to cook until soft and translucent.
- Add the beef, pork, and bacon / onion /garlic mix into a bowl and mix well.
- Place in a loaf pan and place into oven.
- Mix the ketchup, dijon, and brown sugar until smooth.
- Glaze the meatloaf after fifteen minutes of cooking and every 15 minutes after for 45 minutes.
- Once cooked through, set the oven to the ‘broil’ and lightly brown the top.
- Remove from the oven and allow to cool slightly before serving.