Name: Bacon-Cheddar Meatloaf
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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; 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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Bacon-Cheddar Meatloaf

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