The Most Moist Meatloaf Ever
There are so many flavours going on here...and with the addition of fresh breadcrumbs, this meatloaf will have your family singing your praises for a very long time!
Servings: 8
Ingredients
- 1000 grams ground beef, pork or veal (approx 2 pounds)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 cup fresh bread crumbs (2 slices of bread pulsed in the food processor)
- 1 egg
- 1 cup grated cheese (Asiago, cheddar or mozzarella)
- 3 tbsp honey, divided
- 1 small can tomato paste
- 1 tbsp rosemary, crushed
- 1 pkg bacon
- 1/4 cup ketchup
- 1 tbsp Dijon mustard
- 1 tsp sriracha
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix together ground meat, onion, garlic, salt, pepper, paprika, Worcestershire sauce, soy sauce, bread crumbs, egg, cheese, 1 tbsp honey, tomato paste and rosemary and place the mixture into an 9 x 13-inch baking pan. Form the meat mixture into an oval shape.
- Beginning at the end of the meatloaf, lay a piece of bacon across the loaf and tuck the ends in under. Continue with the rest of the bacon until the entire surface of the meatloaf is covered (I've even used a bacon weave (picture is in the post) to make it pretty)
- Bake for 1 hour. Meanwhile, in a small saucepan, mix together 2 tbsp honey, ketchup, mustard and sriracha and heat over medium heat for about 10 minutes or until the mixture is completely amalgamated.
- When the meatloaf is completely cooked, remove from the oven and brush with the glaze mixture. Place under the broiler for about 3-5 minutes or until the surface becomes browned and crispy.
- Let the meatloaf rest for about 15 minutes and then slice and serve warm. Best served with mashed potatoes!!!!