Ree has turned her classic meatloaf that she’s made for years into a patty recipe, with a much-reduced cooking time to match. The glaze is the same too, and Ree insists on a ketchup-based glaze rather than a BBQ sauce one; the results are far superior — sticky, thick and bright red.
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 8 slices bacon
- 1 1/2 pounds ground chuck
- 1 large egg
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 4 cloves garlic, grated
- 1/2 yellow onion, grated
- 1/4 cup milk
- Kosher salt and freshly ground black pepper
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1/2 tablespoon mustard
- 1/2 tablespoon hot sauce
- Instant Cheesy Mash, recipe follows, for serving
- 2 cups instant potatoes
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup grated Cheddar
- 1 tablespoon minced fresh chives
- 2 tablespoons salted butter
Instructions
- For the patties: Preheat the oven to broil.
- Add the bacon to an ovenproof skillet and cook over medium heat until crisp, 8 to 10 minutes.
- Meanwhile, add the beef to a large bowl along with the egg, breadcrumbs, parsley, garlic and onion. Add the milk followed by a good pinch of salt and pepper. Mix, then divide into 4 patties.
- Remove the bacon from the skillet and drain on a paper towel-lined plate.
- Add the patties to the skillet with the bacon fat. Cook, flipping as needed, until nicely seared, 3 to 4 minutes per side.
- For the glaze: Meanwhile, mix together the ketchup, brown sugar, mustard and hot sauce in a bowl.
- Place the patties under the broiler until cooked through, about 5 minutes. Top with the glaze, then broil for an additional 3 minutes to set the sauce. Top with the bacon and serve with the Instant Cheesy Mash.
- Bring 4 cups of water to a boil in a saucepan. Remove from the heat and stir in the potatoes, powdered garlic and onion, salt, pepper and cheese. Let sit for 1 minute, then stir until the cheese is melted. Transfer to a serving dish. Sprinkle the chives over the top and add a pat of butter. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 867 |
| Total Fat | 54 g |
| Saturated Fat | 25 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 62 g |
| Cholesterol | 258 mg |
| Sodium | 1273 mg |
Reviews
The meatloaf patties are fantastic! Most low reviews were for the cheesy potato mash which I did not make. I served it with salad and Lemon Pepper Asparagus.
To make it healthier, I cooked one slice of bacon per patty in the oven and used olive oil to cook the patties instead of bacon grease. I substituted gluten free panko for the breadcrumbs and used a teaspoon of dry mustard instead of 1/2 tablespoon of prepared because we were out. The glaze was really tasty with the slight zip. I usually use Worcestershire in my glaze but opted for the hot sauce and loved it. It was a hit all around as each got their own patty with crispy edges and moist middle. Love!!
I cannot believe that Ree Drummond would ever suggest the use of instant mashed potatoes. That turned into a sloppy mess. Sorry Ree epic fail!!!!
I used less bacon. Only one piece per patty. Loved this. I’m surprised how good this was with simple seasoning. I usually use meatloaf seasoning. I think real mashed potatoes would be better but this was good enough. Try it. It’s different and delicious
I did not use bacon…didn’t need all that extra sodium.
The meatloaf patties were good-especially the sauce with the kick! I would make again.
The potatoes, however, were not great and felt like a waste of a block of cheese. The texture (or lack thereof) was not good and I would use traditional mashed potatoes next time.
The meatloaf patties were good-especially the sauce with the kick! I would make again.
The potatoes, however, were not great and felt like a waste of a block of cheese. The texture (or lack thereof) was not good and I would use traditional mashed potatoes next time.