- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 867
- Total Fat
- 54 g
- Saturated Fat
- 25 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 62 g
- Cholesterol
- 258 mg
- Sodium
- 1273 mg
Ree has turned her classic meatloaf that she’s made for years into a patty recipe, with a much-reduced cooking time to match. The glaze is the same too, and Ree insists on a ketchup-based glaze rather than a BBQ sauce one; the results are far superior — sticky, thick and bright red.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 867
- Total Fat
- 54 g
- Saturated Fat
- 25 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 62 g
- Cholesterol
- 258 mg
- Sodium
- 1273 mg
Ingredients
Patties:
Glaze:
Instant Cheesy Mash:
Directions
- For the patties: Preheat the oven to broil.
- Add the bacon to an ovenproof skillet and cook over medium heat until crisp, 8 to 10 minutes.
- Meanwhile, add the beef to a large bowl along with the egg, breadcrumbs, parsley, garlic and onion. Add the milk followed by a good pinch of salt and pepper. Mix, then divide into 4 patties.
- Remove the bacon from the skillet and drain on a paper towel-lined plate.
- Add the patties to the skillet with the bacon fat. Cook, flipping as needed, until nicely seared, 3 to 4 minutes per side.
- For the glaze: Meanwhile, mix together the ketchup, brown sugar, mustard and hot sauce in a bowl.
- Place the patties under the broiler until cooked through, about 5 minutes. Top with the glaze, then broil for an additional 3 minutes to set the sauce. Top with the bacon and serve with the Instant Cheesy Mash.
Instant Cheesy Mash:
- Bring 4 cups of water to a boil in a saucepan. Remove from the heat and stir in the potatoes, powdered garlic and onion, salt, pepper and cheese. Let sit for 1 minute, then stir until the cheese is melted. Transfer to a serving dish. Sprinkle the chives over the top and add a pat of butter. Serve hot.
