| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr 25 min |
| Yield: | 6 servings |
Ingredients
- 2 pieces bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound ground beef chuck
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces sharp cheddar, shredded (2 1/3 cups)
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
- Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
- Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.
Nutrition Facts
| Calories | 556 calorie |
| Total Fat | 42 grams |
| Saturated Fat | 20 grams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 1 grams |
| Protein | 38 grams |
Reviews
Came out good, I added extra bacon and used a loaf pan, based on other comments. Results were really good, it’s a keeper!
The recipe is good, but not without flaws.
I made this and it turned out great. Although i read some of the reviews, and didn’t like the fact that the cheese ran out and burned. So, I baked it in a casserole dish, and it came out great.
There was a lot of liquid that baked off, and was resting around the meat. That probably helped keep it really moist, which it was. That was also a common complaint from the other reviewers.
I made this and it turned out great. Although i read some of the reviews, and didn’t like the fact that the cheese ran out and burned. So, I baked it in a casserole dish, and it came out great.
There was a lot of liquid that baked off, and was resting around the meat. That probably helped keep it really moist, which it was. That was also a common complaint from the other reviewers.
I’ll make it again, and probably add more bacon too. I also used ketchup instead of tomato paste…that was a nice add.
I was hoping this would be great based on all of the great reviews, but it wasn’t. It came out sort of dry and the meat was clumpy. I can’t believe that there aren’t any breadcrumbs added to this, it would make it a lot better. While it was baking, a lot of the cheese oozed out onto the pan and burned, leaving the house with a sickening smell. I’m all for adding cheese and bacon to things, but this wasn’t a great idea. I’ll stick with Emeril’s most kicked up meatloaf, even though it has a lot more prep it comes out a lot better.
This is the best meatloaf and I didn’t meatloaf before. It had great flavor and was really moist, I did change the glaze though, I made mine from sour cream, ketchup and Hot sauce, everyone in the house loved it and they always request it I always make it now with cheesy veggies and scalloped potatoes. 🙂
I REALLY DON’T THINK YOU CAN IMPROVE ON MEATLOAF, THOUGH I KEEP TRYING NEW RECIPES FOR SOMETHING DIFFERENT??????
ALTHOUGH THIS HAD A NICE FLAVOR, IT WAS TOO DENSE/DRY, & LIKE MOST MEATLOAF LOVERS, NOT ENOUGH GLAZE/SAUCE. WE’LL STICK WITH MY OWN RECIPE & CONTINUE TO MAKE BROWN GRAVY FOR IT.
ALTHOUGH THIS HAD A NICE FLAVOR, IT WAS TOO DENSE/DRY, & LIKE MOST MEATLOAF LOVERS, NOT ENOUGH GLAZE/SAUCE. WE’LL STICK WITH MY OWN RECIPE & CONTINUE TO MAKE BROWN GRAVY FOR IT.
The only thing I cahnged was to make a glaze of ketchup, Dijon, vinegar and brown sugar. Yummy, very moist and delicious!
The best thing that’s ever happened to meatloaf. Total man-meal.
Love this meat loaf. Its pretty easy to make. I always double the glaze because its so good.
I liked this recipe. The flavor of the bacon was good in it. I could have done without the cheese.
After reading the reviews and the recipe, it sounded great. I made it exactly to the recipe and unfortunately the texture was awful, firm and dense, somewhat dry. Kids did not like it either. Flavor was okay.