Ingredients:
6 slices thick-cut bacon
1 yellow onion, grated on a box grater
1 carrot, peeled and minced
1 garlic clove, minced
5 slices white bread
3 eggs, whisked
1 cup whole milk
2 lbs ground sirloin
½ cup Parmesan cheese
½ cup Parmesan cheese
1 tsp salt
½ tsp cracked black pepper
½ tsp cayenne pepper
1 tsp Worcestershire sauce
½ cup parsley leaves, picked and minced
For the sauce: ½ cup ketchup
2 Tbsp brown sugar
½ cup mustard
Directions:
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1
Preheat oven to 350ºF.
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2
In a cast-iron pan, brown bacon until crispy. Drain cooked bacon on a plate lined with paper towels. Sauté onion, carrot and garlic in rendered bacon fat until tender. Set aside to cool, separating ½ cup for the potato layer.
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3
In a food processor, add slices of bread, eggs and milk. Allow to sit for a few minutes until soft. Process until smooth.
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4
In a large bowl, mix together remaining ingredients. Add veggies once they are cool, then add bread/egg mixture and stir until homogenous.
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5
Place a sheet of wax paper on a cutting board, top with meatloaf mixture and spread to form a 9x9-inch square.
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6
Top with a layer of mashed potatoes (recipe below), ½ cup of reserved bacon/veggie mix and a sprinkle of cheddar cheese. Starting at the bottom, roll and seal into a loaf. Transfer to prepared loaf pan.
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7
Mix together sauce ingredients and slather over the top. Bake for 50–60 minutes until internal temperature reads 165ºF. (For a crispier top, broil for a few minutes before removing from the oven.)
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8
Let meatloaf cool slightly before removing from pan and slicing.
