Dill Pickle and Bacon Meatloaf
A tender meatloaf that will hold its shape when sliced with flavours of popular burger toppings.
Ingredients
- 1 ½ lb lean ground beef
- 2 strips bacon good quality dry cured is preferable
- 1 medium onion
- 1 large dill pickle drained and patted dry
- 2 cloves garlic
- ½ cup loosely packed parsley measure before chopping
- 2 large eggs
- ½ cup dry breadcrumbs
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 ½ tsp salt
- ½ tsp pepper
- 2 Tbsp yellow mustard
- 2 Tbsp ketchup
Instructions
- Place bacon strips in freezer for about 10 minutes to chill before chopping.
- Roughly chop onion, garlic, pickle, parsley and chilled bacon. Pulse in mini chopper or food processor until very finely ground.
- Add chopped ingredients to a large bowl, along with beef, breadcrumbs, Worcestershire, Dijon, salt and pepper. Whisk eggs slightly in small bowl and add to meat mixture. Combine well to incorporate all ingredients evenly.
- Spoon into loaf pan and press gently to spread evenly to edges.
- Bake in preheated 350° oven for 30 minutes. Remove from oven and spoon or dab off any accumulated fat and liquid from top of loaf. If a lot of liquid is surrounding meatloaf, carefully pour some off.
- Combine yellow mustard and ketchup. Spread evenly over top of meatloaf. Return to oven and bake for 45 minutes.
- Turn oven to broil for last few minutes to caramelize the top if desired.
- Allow to rest at least 10 minutes before slicing.
Nutrition
Calories: 303kcalCarbohydrates: 13.3gProtein: 31.7gFat: 14.4gSaturated Fat: 5.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.7gTrans Fat: 0.5gCholesterol: 192mgSodium: 923.6mgPotassium: 76.6mgFiber: 1.5gSugar: 33.2g
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