This meat loaf is chock-full of vegetables, adding texture and color. The bacon slices draped on top help lock in moisture as the meat cooks, and the ketchup glaze gives it that sweet familiar taste.
- Yield: 4 Servings (1 loaf)
For the Loaf
- 1 tablespoon extra-virgin olive oil
- 1 carrot, diced
- ½ onion, chopped
- ¼ cup (35 g) chopped green bell pepper
- ½ cup (65 g) chopped red bell pepper
- 2 cloves garlic, finely chopped
- 1 pound (455 g) ground beef
- 1 large egg
- 1 tablespoon chopped fresh thyme
- 3 tablespoons chopped fresh parsley
- 2½ slices white bread, torn
- 1 tablespoon Worcestershire sauce
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 slices bacon
For the Sauce
- ⅓ cup (80 ml) ketchup
- 1½ tablespoons brown sugar
- 1 teaspoon yellow mustard
How to Make It
Prepare the Loaf
- Preheat the oven to 375°F (190°C).
- In a medium skillet, heat the oil over medium-high and then sauté the carrot, onion, bell peppers, and garlic until they are beginning to soften, about 10 minutes.
- In a medium bowl, combine the vegetable mixture with the ground beef, egg, thyme, parsley, bread, Worcestershire, salt, and pepper. Mix the ingredients by hand just until they come together, being careful not to overwork them.
- In a shallow dish, form the meat mixture into a loaf and top with the strips of bacon. Bake it for 30 minutes. Meanwhile, make the Sauce
- In a small bowl, combine the ketchup, brown sugar, and yellow mustard. After the meat loaf has baked for 30 minutes, brush it with the ketchup mixture. Bake it for an additional 30 minutes or until the temperature of the meat loaf reaches 160°F (70°C). Slice it into 1-inch (2.5-cm) portions to serve.