Two Meal Meatloaf

By: Marge Perry & David Bonom

  • Yield:

    8 Servings

  • Cuisine:


  • Course:



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


  1. Preheat the oven to 375°F.
  2. 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.
  3. Bake the loaf until browned and an instant-read thermometer inserted into the thickest portion registers 165°F. Let rest 10 minutes before slicing.