Bacon Topped Meatloaf
An old-fashioned meatloaf recipe adapted from Pat Nixon
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Entree
- 2 tablespoons olive oil
- 1/2– 1 cup finely chopped onions
- 2 garlic cloves, minced
- 2–3 slices white bread, either diced into small pieces or ground into bread crumbs
- 1 cup milk
- 2 pounds meatloaf mix (equal parts ground beef, ground pork and ground veal)
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 6–8 slices of bacon, partially cooked
- Grease a 13 x 9-inch baking pan. Add olive oil to a sauté pan, add garlic and sauté until just golden. Let cool.
- Dice or grate bread and soak it in milk. In a large mixing bowl, mix ground meat by hand with sautéed onions and garlic and bread pieces. Add eggs, salt, pepper, thyme and marjoram and mix by hand in a circular motion.
- Turn this mixture into the baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with ketchup and lay strips of bacon across the width of the loaf.
- Preheat the oven to 375º. Bake meatloaf for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing.