I’ve perfected meatloaf…and I’m so darn modest!
MEATLOAF – Dean’s Famous!
BROWN SUGAR GLAZE
3/4 cup - ketchup and/or chili sauce – can mix
6 Tablespoons brown sugar
6 teaspoons cider or white vinegar
1 small can tomato paste
3 tablespoons (or more) of balsamic vinegar
Mix all ingredients in small saucepan, cook down for about 5 minutes -set aside.
MEATLOAF – This makes a very large meat loaf.
Heat oven to 350F.
1 large onion, chopped
4 garlic cloves, minced
1 large red pepper
1 can chopped green chili
3 large eggs
1 teaspoon dried thyme leaves
1 1/2 teaspoon salt
1 1/2 tablespoons smoked paprika
1 teaspoon ground black pepper
3 teaspoons Dijon mustard
3 teaspoons Worcestershire sauce
3 teaspoons soy sauce
1/2 teaspoon hot red pepper sauce
3/4 cup whole milk
3 pounds ground beef – use all organic ground beef if you can get it. 85/15 (works great)
1 2/3 cups italian dried bread crumbs
1/2 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8 to 12 slices, depending on loaf shape)
Saute onion and red pepper, then add garlic and dried thyme – saute until softened, about 5 minutes.
Set aside to cool while preparing remaining ingredients.
Mix eggs with salt, pepper, mustard, Worcestershire sauce, soy sauce, pepper
sauce, smoked paprika, can of chopped green chili and milk or yogurt.
Add this mixture to meat in large bowl along
with bread crumbs, parsley, and cooked onion, red pepper and garlic.
Lightly mix with forks until evenly blended and meat mixture does not stick to bowl.
If mixture sticks, add additional milk, a couple tablespoons at a time, until
mix no longer sticks. DO NOT compact the meat. You don’t wan’t it smashed into a patty! Use forks!
Turn meat mixture onto large foil lined baking pan that has been sprayed with “Pam.”.
With wet hands, pat mixture into approximately 12 x 5-inch loaf shape. Place on foil-lined shallow baking pan. Arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking bacon tip ends under loaf. Kinda braid the bacon. It should cover most of the surface. Brush on all of glaze.
Bake loaf until bacon is crisp and internal temperature of loaf registers
160 degrees, about 1 hour to 1 hour and 10 minutes. Check with a thermometer.
Once cooked – broil it for about 5 minutes to get a great glaze on it. WATCH IT!!!
Cool at least 10 minutes.
Cut the meat loaf with a bread knife – “saw” through bacon to keep it from coming off.
Serve with mashed potatoes and steamed broccoli or corn.
Let me know what you think.