Foodie Friday--Savory Meatloaf

I meant to publish this recipe a few weeks ago, but never sat down at the computer to get it accomplished. Oops...

Savory Meatloaf

 

2 lbs. ground beef

1 c. Kirkland bacon crumbles

1 onion, diced

1 Tbls. Worcestershire sauce

1 tsp. sage

1 tsp. savory

½ tsp. salt

½ tsp. ground mustard

½ tsp. pepper

1 clove garlic, minced, or ¼ tsp. garlic powder

1 cup milk

1 egg

1 cup Ciabatta bread, crumbed in Cuisinart

Preheat oven to 350◦F.

Prepare pan with parchment fitted to 9 x 5-inch loaf pan.

Fry bacon crumbles to render grease. Add onion, and sauté until onions are translucent and lightly browned. Mix spices into onion mixture, and then add milk. Stir to combine.

In large bowl, mix ground beef with egg and onion mixture. Add breadcrumbs to combine. Spread meat mixture in loaf pan.

Bake uncovered for 1 hour to 1 hour 15 minutes, or until meat thermometer reaches 160◦F.

 

Tips & Tricks:

·         My family hates raw onions, which is the reason I sautéed them.

·         Kirkland bacon crumbles were put into the recipe because I needed to use them up. BTW: they are found in the salad topper/condiment aisle.

·         Ciabatta bread because we had some mini ciabatta sandwich rolls that were getting old. Bread crumbs of any type work. If I didn’t have enough ciabatta, I had Panko bread crumbs on standby.

·         Parchment paper is AWESOME! I use it all the time for baking cookies to making fudge to reheating pizza. Just throw it away when you’re finished!

·         Fold a piece of parchment paper to fit into pan, then make a nice sharp edges and corners and staple them to keep the correct form. Keep paper long to use as “handles” when you take the meatloaf out of the pan to cut. This makes cleanup short and sweet. Take care. There is a lot of fat in this meatloaf so remove from pan near the sink in case of spillage.