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bacon topped meatloaf

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Bacon Topped Meatloaf

This Bacon Topped Meatloaf brought back delicious childhood memories. I searched and searched for that magical meatloaf recipe that reminds me of my mom’s. It was the magical mixture of marjoram and thyme that was etched in my memory. I’ve tweaked it to our liking by topping with ketchup and bacon and using a blend of ground meats. Feel free to use 2 pounds of lean ground beef if that’s your preference.

Ingredients :
  • 6-8 slices Bacon, partially cooked
  • Ketchup
  • 1/2 tsp. Dried marjoram
  • 1/2 tsp. Dried thyme
  • 1 tsp. Salt
  • 2 Eggs, lightly beaten
  • 2 pounds Meatloaf mix
  • 1 cup Milk
  • 2-3 slices White bread, either diced into small pieces or ground into bread crumbs
  • 2 Garlic cloves, minced
  • 1/2-1 cup Finely chopped onions
  • 2 tbsp. Olive oil
Directions :
  1. Grease a 13 x 9-inch baking pan. Add olive oil to a sauté pan, add garlic and sauté until just golden. Let cool.
  2. 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.
  3. Turn this mixture into the baking pan and pat it 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.
  4. Preheat the oven to 375℉. Bake meatloaf for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after the meat is fully cooked. Let stand on a wire rack for five minutes before slicing.

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