This is the first meatloaf I’ve made in years.  I can remember helping my mom make it and her telling me that ketchup and mustard were the secret ingredients.  This time, I pretty much just took everything in the fridge and spice cabinet that I thought would taste good and put it in there.  It turned out very moist and tasted really good.

  • 2 lbs ground beef (from our 1/8 cow in the freezer)
  • 1 finely chopped large onion
  • 1 1/2 cups fresh breadcrumbs
  • 2/3 cup ketchup
  • 3 beaten eggs
  • leaves from 5 sprigs fresh thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp dijon mustard
  • 1 Tbsp A1 steak sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp cream
  • 1/2 tsp paprika
  • dash garlic powder
  • 3 strips thick-cut bacon (from our 3/4 pig in the freezer)

Preheat oven to 350°F.  Combine all ingredients except bacon in a large bowl using clean hands.  Pour mixture into a loaf pan, then top with bacon strips.  Bake 1 hour or more until internal temperature reaches 160°F.  Let stand 10-15 minutes then serve sliced with mashed potatoes.  It’s also really good the next day in a sandwich.


Filed under Food, Local Agriculture, Recipes, Sustainable Living, What's for Supper?

5 responses to “Meatloaf-Smeatloaf-Double-Beatloaf

  1. I never thought of A1 sauce in meatloaf before. I’ll have to give that a try.

  2. My husband loves meatloaf and bacon! It has been a few years since I have made him one and I’ve never seen one with bacon on top. I’ll have to catalog that in my brain for a cold week in February!

  3. Rob

    I really don’t know why everyone thinks Meatloof tastes good. I really think eating rock and roll singers of the 70’s and 80’s is in poor taste. IMO

  4. I made a meatloaf last week. I tried a recipe from Alton Brown on the Food Network. I was not impressed. I think yours looks much more interesting- or I’ll just go back to my old standby recipe. I always think it tastes better as leftovers anyway, Mmm, cold meatloaf, homemade sweet pickles and mustard sandwich. Sounds strange but really good.

  5. Ruth

    I think Worcestershire–and the bacon–are your secret ingredients!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s