·Marge Perry & David Bonom
Two Meal Meatloaf
Make this meatloaf for dinner—and have enough leftover to turn it into kid-pleasing, lunch-box perfect meatloaf sliders. Cut cold leftover meatloaf into 3/4-inch thick slices, cut each slice in half and serve on slider rolls with ketchup and a thin slice of cheddar cheese.
Yield:
8 Servings
Ingredients
3 slices bacon, chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 carrots, finely chopped
1/2 teaspoon dried thyme
1 1/2 pounds 93% lean ground beef
1/2 pound lean ground pork
1/4 cup and 6 tablespoons ketchup, divided
1 cup fresh breadcrumbs
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped
2 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
- Preheat the oven to 375°F.
- Heat a large Farberware nonstick skillet over medium heat. Add the bacon and cook until lightly browned, 6-7 minutes. Stir in the onion, garlic, carrots, and thyme, cook, stirring occasionally, until very soft, about 5-7 minutes. Remove from the heat and cool 5 minutes; transfer to a large bowl. Add the beef, pork, 1/4 cup ketchup, breadcrumbs, parsley, eggs, Worcestershire sauce, salt, and pepper to the vegetable mixture and mix well. Transfer the mixture to a large rimmed Farberware nonstick baking sheet and form into a 10 x 4 1/2 x 2-inch loaf. Spread the remaining 6 tablespoons ketchup over the top of the loaf.
- Bake the loaf until browned and an instant-read thermometer inserted into the thickest portion registers 165°F. Let rest 10 minutes before slicing.