Midwest Meatloaf

Randy Kepple

Meatloaf

2 tablespoons olive oil

½ large onion finely chopped (about 1 cup)

1 can (6 oz) tomato paste

2 teaspoons worcestershire sauce

¼ cup milk

2 lbs. organic ground beef (85 percent lean ground chuck)

4 to 8 slices of premium thick sliced bacon

1 large egg lightly beaten

⅔ cup bread crumbs

1 carrot peeled and broken

¼ cup fresh minced parsley

1 teaspoon dried thyme

1 teaspoon chili powder

3 cloves garlic

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

Glaze

½ cup chili sauce or ketchup

2 tablespoons apple cider vinegar

1 teaspoon ground cumin

1 dash worcestershire sauce

1 dash hot pepper sauce

2 tablespoons brown sugar

1 tablespoon honey

Glaze In a small bowl, mix together ketchup, vinegar, Worcestershire sauce, hot pepper sauce and brown sugar. Set aside. (Note: You may double the glaze, if desired. Also, a second batch of glaze, simmered over medium-low heat until thick and syrupy, about 5 minutes, is good to serve separately with the meatloaf. Adding honey to the glaze will help give it a crunchy glaze)

Preheat oven to 325 degrees F.

In a medium skillet, sauté onions in olive oil until translucent, about 5 minutes. Let cool.

In a large bowl, mix together onion, tomato paste, Worcestershire sauce, and milk until well combined.

Add ground beef, egg, bread crumbs, parsley, carrots, thyme, chili powder, salt and pepper. Mix with fork until evenly blended and mixture doesn't stick to the bowl. If it sticks add more milk. (Note: Handle meat gently; it should be thoroughly combined but not made into a mushy paste.)

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45-degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. (place strips of bacon onto the baking sheet before placing the meatloaf and add strips across the top)

Brush with glaze.

Place in center of preheated oven and bake, uncovered 1-½ hours until a thermometer inserted into center registers 160 degrees Fahrenheit.

Drain excess fat and allow to rest 10 to 15 minutes before serving.

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