Author Notes
I love bacon. I love meatloaf. Most of all, I love the sandwiches made with leftover meatloaf. This meatloaf gets a pretty big dose of bacon that makes sandwiches with a good BLT flavor and a built in caramelized-ketchupy sweetness. There is a ‘sneaky chef’ aspect to making these so that my kids will not suspect that there are cooked veggies that lie within, which was inspired by Martha Stewart’s mom’s recipe for meatloaf. —monkeymom
Ingredients
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3/4 cup
fresh bread crumbs
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3/4 cup
milk
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6
strips of thick cut bacon, cut into small pieces
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1/2 cup
onion, chopped
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1/2 cup
carrot, chopped
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2
garlic cloves
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2 tablespoons
tomato paste (or 1/2 cup ketchup)
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1 pound
ground turkey
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1 pound
ground beef
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1
egg
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1/2 cup
ketchup
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2 tablespoons
brown sugar
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salt and pepper
Directions
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Preheat oven to 375 degrees.
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Add milk to bread crumbs and let sit.
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Saute bacon pieces until the fat is rendered and the bacon is crispy. Remove bacon bits to a dry clean paper towel.
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Add onion and carrot to the remaining grease. Don’t even think about throwing any of it away. When onions are translucent, add garlic and tomato paste and sauté for another 1-2 minutes. Let cool.
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In a food processor, add onion mixture and half of bacon bits. Process until finely minced.
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In a large bowl, add turkey, beef, bread crumb mixture, onion/bacon mixture (including drippings), egg, and salt and pepper. Combine by squeezing everything through your fingers until uniform. Put meat onto a large cookie sheet lined with foil and shape into a rectangular loaf. I try to get the dimensions so that 2-3 slices of meatloaf will fit onto whatever sandwich bread I currently have on hand.
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Mix ketchup and brown sugar and spread on the top and sides of meatloaf. Sprinkle with remaining bacon bits.
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Bake until firm and the edges have caramelized, about 45-60 minutes. This may take longer if you made a thicker meatloaf – mine was about 2 inches high and 10-12 inches long.
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Enjoy...but save some for sandwiches with fresh tomato and lettuce!
My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.
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