Beef, pork, and eggs - these together make an incredibly moist meatloaf. And of course, everything's better with bacon.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
2 hrs
Servings:
6
Yield:
1 meatloaf
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  • Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

  • Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

  • Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

  • Bake in the preheated oven on the middle rack for 30 minutes.

  • While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.

  • Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

  • Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

Cook's Notes:

You can add salt to the meat if you want, but pork is naturally salty and it gets a little overpowering in my opinion if you add too much salt. I would recommend only using salt if you make this with all beef, and in that case, about 1 1/2 teaspoons works well.

You can add any vegetable instead of or in addition to the celery--like diced onion or carrots.

Nutrition Facts

511 calories; protein 36.7g 73% DV; carbohydrates 26.3g 9% DV; fat 28g 43% DV; cholesterol 201mg 67% DV; sodium 612.1mg 25% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/25/2020
Pretty much followed the recipe. Except, I made my own bread crumbs from some leftover garlic knots! Added a great flavor. All in all a very easy recipe and certainly a tasty one! I'll make it again Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/25/2020
Pretty much followed the recipe. Except, I made my own bread crumbs from some leftover garlic knots! Added a great flavor. All in all a very easy recipe and certainly a tasty one! I'll make it again Read More
(2)
Rating: 5 stars
10/16/2019
We really enjoyed this Read More
(2)
Rating: 5 stars
05/08/2020
This came out great!!! Instead of onion powder, I chopped up a small onion and cooked it with the celery. Read More
(1)
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Rating: 4 stars
05/07/2020
I thought this was a downright good meatloaf and the addition of bacon made it better! I did reduce the amount of bread crumbs to 1/2 cup to lower the carbs and added 1/2 cup of thawed califlower rice which didn't add or change the flavor of this meatloaf. I also added 1 clove of chopped garlic used all ground beef, omitted the pork,(didn't have it),1/2 cup of chopped onion,and reduced the amount of onion powder to 1/4 tsp, than added 1/2 teaspoon of dried thyme because it goes well with most meatloaf recipes. Although I won't be making this often it is still nice to try different versions of meatloaf recipes. Read More
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