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.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By holbertbc_12548460
chesapeake, 86
on January 13, 2010
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The recipe is good, but not without flaws.
I made this and it turned out great. Although i read some of the reviews, and didn't like the fact that the cheese ran out and burned. So, I baked it in a casserole dish, and it came out great.
There was a lot of liquid that baked off, and was resting around the meat. That probably helped keep it really moist, which it was. That was also a common complaint from the other reviewers.
I'll make it again, and probably add more bacon too. I also used ketchup instead of tomato paste...that was a nice add.
By ciar
humble, TX
on November 30, 2008
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I was hoping this would be great based on all of the great reviews, but it wasn't. It came out sort of dry and the meat was clumpy. I can't believe that there aren't any breadcrumbs added to this, it would make it a lot better. While it was baking, a lot of the cheese oozed out onto the pan and burned, leaving the house with a sickening smell. I'm all for adding cheese and bacon to things, but this wasn't a great idea. I'll stick with Emeril's most kicked up meatloaf, even though it has a lot more prep it comes out a lot better.
By jhmarti_11345546
Bloomington, CA
on November 16, 2008
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This is the best meatloaf and I didn't meatloaf before. It had great flavor and was really moist, I did change the glaze though, I made mine from sour cream, ketchup and Hot sauce, everyone in the house loved it and they always request it I always make it now with cheesy veggies and scalloped potatoes. :
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