At our house we make meatloaf two ways: my way and my husband’s way. We both think our recipe is the best, but the truth of the matter is this – they are both delicious! I do think mine has a slight edge over his because mine is topped with bacon! Here’s how I make it.
- 1½ lb. ground beef (I prefer 85%)
- ⅓ cup each finely chopped carrot and green pepper
- ½ cup finely chopped onion
- 1 clove garlic, minced
- 2 tbsp. tomato paste
- Stale bread soaked in milk and broken into pieces
- 2 tbsp fresh parsley, chopped
- 1 egg
- 2 slices of bacon
- I like chunks of vegetables, so I don't chop mine that fine but I do make sure they're really soft before adding to the meat. Alternatively you can use a food processor, be careful not to puree.
- Preheat oven to 375F.
- In a little olive oil, saute the chopped veggies until they are soft. Add tomato paste, let cook another few minutes. Season with salt and pepper.
- Let the mix cool before adding to the ground beef, bread, parsley and egg.
- Add a healthy squeeze of ketchup.
- Form into a loaf, spread more ketchup on top. Top with bacon.
- Bake for about an hour. Tip: when the bacon is nice and crispy, the meatloaf is done. If unsure, test with a thermometer - 155 to 160 is what you're looking for.
Serve with a potato gratin or if you really want to indulge, with mac-n-cheese.