Bacon-Cheddar Meatloaf

Ingredients

Loaf :

• 2 pieces bacon, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 large egg yolks
• 1 tablespoon Dijon mustard
• 1/2 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound ground beef chuck
• 8 ounces ground pork
• 8 ounces ground veal
• 8 ounces sharp cheddar, shredded (2 1/3 cups)
• 1/3 cup chopped flat-leaf parsley

Glaze:

• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 tablespoons water

Directions

Preheat oven to 400 degrees F.

Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper-towel lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.

Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.

Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

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