Description
A flavorful twist on classic meatloaf, packed with ground beef, pork, bacon, cheddar cheese, and a delicious ketchup glaze. A guaranteed family favorite!
Ingredients
Scale
- 2 lbs ground beef (80/20 blend recommended for flavor)
- 1 lb ground pork (adds moisture and richness)
- 1 cup panko breadcrumbs (or regular breadcrumbs, finely crushed)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 2 large eggs, lightly beaten
- 1/2 cup milk (whole milk preferred)
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon salt (or to taste)
- 8 slices cooked bacon, crumbled (reserve some for topping)
- 1 cup shredded cheddar cheese (reserve some for topping)
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Remaining crumbled bacon
- Remaining shredded cheddar cheese
Instructions
- Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil (or vegetable oil). Add the diced onion and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Remove the skillet from the heat and let the vegetables cool slightly.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, ketchup, Worcestershire sauce, and Dijon mustard. Make sure everything is well combined.
- Add the Dry Ingredients and Spices: To the wet ingredients, add the panko breadcrumbs, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. Stir well to combine.
- Incorporate the Vegetables and Bacon: Add the slightly cooled sautéed vegetables and the crumbled cooked bacon to the bowl with the wet and dry ingredients. Mix well to distribute everything evenly.
- Gently Mix in the Meats: Add the ground beef and ground pork to the bowl. Using your hands (or a large spoon), gently mix everything together until just combined. Be careful not to overmix!
- Fold in the Cheese: Gently fold in about 3/4 cup of the shredded cheddar cheese. Reserve the remaining cheese for the topping.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center of the oven for even baking.
- Prepare the Loaf Pan: Lightly grease a 9×5 inch loaf pan with cooking spray or a little bit of oil. You can also line the loaf pan with parchment paper, leaving an overhang on the sides, for easy removal after baking.
- Shape the Meatloaf: Gently transfer the meatloaf mixture to the prepared loaf pan. Use your hands to shape it into an even loaf, pressing down lightly to ensure it fills the pan.
- Prepare the Topping: In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, smoked paprika, and garlic powder.
- Apply the Topping: Spread the ketchup glaze evenly over the top of the meatloaf.
- Add Bacon and Cheese: Sprinkle the remaining crumbled bacon and shredded cheddar cheese over the ketchup glaze.
- Bake the Meatloaf: Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C). Use a meat thermometer to check the temperature in the thickest part of the meatloaf.
- Rest the Meatloaf: Once the meatloaf is cooked through, remove it from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
- Sautéing the vegetables mellows out their harshness, giving the meatloaf a better flavor.
- Be careful not to overmix the meatloaf, as this can result in a tough texture.
- Letting the meatloaf rest after baking allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.
- Feel free to customize this recipe to your liking. You can add different types of cheese, such as mozzarella or provolone. You can also add other vegetables, such as mushrooms or carrots. For a spicier meatloaf, add more cayenne pepper or a pinch of red pepper flakes.
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
- You can also freeze the meatloaf for longer storage. Wrap the cooked meatloaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 25 minutes
- Cook Time: 60-75 minutes