Go Back

Meatloaf: The Ultimate Comfort Food {From Giddu's Kitchen}

This recipe crafts a hearty and flavorful meatloaf, combining ground beef and pork sausage with a rich medley of sautéed vegetables and spices. Bound with eggs, breadcrumbs, and Parmesan, then wrapped in bacon, it bakes to perfection, offering ultimate comfort food for a substantial meal.
Print Recipe Pin Recipe
Course lunch/dinner
Cuisine American
Servings 14 people
Calories 3874 kcal

Equipment

  • 1 Large Skillet For sautéing vegetables
  • 1 Large Mixing Bowl For combining meatloaf ingredients
  • 1 Loaf Pan For shaping and baking the meatloaf
  • 1 Cutting Board For preparing vegetables and meat
  • 1 Chef's knife For chopping and mincing ingredients

Ingredients
  

Main

  • 4 tbsp butter
  • 1 small onion chopped
  • 1 large leek chopped
  • 1 red pepper chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp allspice
  • Dash nutmeg
  • 2 eggs
  • 1/4 cup ketchup
  • 1/4 cup half & half
  • 1 & 1/4 lb ground beef
  • 1/2 lb pork sausage casings removed
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan cheese
  • 6 slices bacon

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, melt butter over medium heat. Add chopped onion, leek, red pepper, carrots, and celery; sauté until softened, about 8-10 minutes.
  • Stir in minced garlic, salt, cayenne pepper, black pepper, cumin, allspice, and nutmeg. Cook for another minute until fragrant, then remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooled sautéed vegetable mixture, eggs, ketchup, and half & half.
  • Add ground beef, pork sausage (casings removed), bread crumbs, and parmesan cheese to the bowl.
  • Gently mix all ingredients until just combined, being careful not to overmix, as this can lead to a tough meatloaf.
  • Line a standard loaf pan with the bacon slices, overlapping them slightly and allowing some overhang on the sides.
  • Firmly press the meatloaf mixture into the bacon-lined loaf pan, shaping it evenly.
  • Fold the overhanging bacon slices over the top of the meatloaf, covering it completely.
  • Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10-15 minutes before draining excess fat and slicing to serve.

Notes

1. Achieving a finely diced mirepoix (onions, carrots, celery, leeks, red pepper) is crucial for a smooth texture in the meatloaf, ensuring no large, crunchy pieces. Sauté these aromatics thoroughly to soften them and develop a deeper flavor profile before adding to the meat mixture.2. Avoid overmixing the meatloaf. Gentle handling ensures a tender, juicy result, whereas overworking the meat can lead to a dense, tough texture.3. The bacon wrap not only adds incredible flavor and moisture but also helps keep the meatloaf together and provides a beautiful caramelized crust. Consider partially cooking the bacon first if you prefer it extra crispy.4. Always allow the meatloaf to rest for 10-15 minutes after baking. This allows the juices to redistribute, resulting in a more flavorful and moist slice.