Description
This Bacon Infused Meatloaf is a savory, comforting dish that combines the rich flavors of ground chuck and thick-cut bacon with a sweet and tangy glaze made of ketchup, barbecue sauce, and brown sugar. Enhanced with aromatic onion and garlic, quick oats add texture while keeping the meatloaf moist and tender. Perfectly baked to tender perfection, this meatloaf serves 8 to 8 people and is a family favorite for weeknight dinners or special gatherings.
Ingredients
Scale
Glaze
- ½ cup ketchup
- ½ cup barbecue sauce (Blue’s Hog Original, if possible)
- 1/3 cup dark brown sugar
- ¼-½ teaspoon crushed red pepper
- 1 tablespoon cider vinegar
Meatloaf
- 2½ pounds ground chuck
- 12 ounces thick-cut bacon
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 1/3 cup whole milk
- ½ cup ketchup
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ¾ cup quick oats
- 2 large eggs (lightly beaten)
- ½ teaspoon ground black pepper
Instructions
- Preheat the Oven and Prepare the Rack: Heat the oven to 350°F and position the oven rack in the middle. Line a rimmed baking sheet with foil for easy cleanup. Lightly spray a metal rack with non-stick cooking spray and place it over the baking sheet to allow airflow under the meatloaf.
- Cook Bacon: In a skillet over medium heat, cook the 12 ounces of thick-cut bacon until crisp. Remove and drain on paper towels. Reserve some bacon fat for sautéing onions and garlic.
- Sauté Vegetables: In the same skillet with reserved bacon fat, sauté the diced yellow onion until translucent and soft, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- Mix Meatloaf Ingredients: In a large bowl, combine ground chuck, cooked bacon (crumbled), sautéed onion and garlic, milk, ketchup, Worcestershire sauce, Dijon mustard, quick oats, beaten eggs, and ground black pepper. Mix gently until well incorporated without overworking the meat.
- Form Meatloaf: Shape the meat mixture into a loaf about 8×4 inches and place it on the prepared metal rack on the baking sheet.
- Prepare Glaze: In a small bowl, mix together ½ cup ketchup, ½ cup barbecue sauce, dark brown sugar, crushed red pepper, and cider vinegar until smooth.
- Glaze and Bake: Spread the glaze evenly over the top of the meatloaf. Bake in the preheated oven for about 65 minutes, or until the internal temperature reaches 160°F. Halfway through baking, baste the meatloaf with more glaze for extra flavor and moisture.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows juices to redistribute, making for a moist and flavorful slice.
Notes
- You can substitute ground chuck with a mix of ground beef and pork for a different flavor profile.
- Use quick oats to bind the meatloaf without making it dense; avoid regular oats as they can affect texture.
- Check internal temperature with a meat thermometer to ensure food safety and prevent drying out.
- Leftover meatloaf slices are excellent for sandwiches or reheated for quick meals.
- Adjust crushed red pepper to taste if you prefer less or more heat.
