Coat this Cheddar-and-bacon meatloaf with a sweet-and-savory glaze.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 1 1/2 pounds ground meatloaf mix
- 1 cup dried plain breadcrumbs
- 1 cup shredded sharp Cheddar
- 3/4 cup chopped cooked bacon
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 medium onion, grated
- 1 clove garlic, minced
- 1/2 cup ketchup
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 teaspoons light brown sugar
Instructions
- Preheat the oven to 350 degrees F. Line a 9-by-4 loaf pan with parchment paper.
- Combine the meatloaf mix, breadcrumbs, Cheddar, bacon, chives, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands to mix together until combined well. Transfer the mixture to prepared loaf pan. Bake the meatloaf for 30 minutes.
- Meanwhile, stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl.
- Remove the meatloaf from the oven and brush the top and sides all over with the ketchup glaze. Bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 45 minutes more. Let rest for 10 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 76 mg |
| Sodium | 499 mg |