MATT’S MEATLOAF RECIPE

This recipe combines savory ground chuck, aromatic vegetables, and a delightful bacon-ketchup topping for a mouthwatering meatloaf experience.

INGREDIENTS

  • 2 lbs ground chuck
  • 1 large egg
  • 2 tbsp Worcestershire sauce
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1/2 green pepper, finely chopped
  • 1 cup crushed saltine crackers
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp Dale’s Steak Seasoning
  • 1/2 cup Hunt’s tomato sauce
  • Ketchup (for topping)
  • Bacon strips (for wrapping)

DIRECTIONS

  1. Prep the Meat Mixture:
    – In a bowl, mix ground chuck, egg, Worcestershire sauce, crushed saltine crackers, salt, black pepper, garlic powder, and Dale’s Steak Seasoning.
  2. Add Vegetables:
    – Incorporate chopped onion, celery, and green pepper into the meat mixture for a flavorful crunch.
  3. Bind with Tomato Sauce:
    – Pour Hunt’s tomato sauce into the mixture, ensuring even distribution. This adds moisture and enhances the taste.
  4. Shape the Loaf:
    – Form the meat mixture into a loaf shape and place it in a baking dish.
  5. Bacon Wrap:
    – Lay strips of bacon over the meatloaf, securing with toothpicks if needed. This adds a smoky flavor and keeps the meat moist.
  6. Top with Ketchup:
    – Generously spread ketchup over the bacon-wrapped meatloaf, creating a sweet and tangy glaze.
  7. Bake to Perfection:
    – Bake in a preheated oven at 350°F (175°C) for approximately 1 hour or until the internal temperature reaches 160°F (71°C).
  8. Rest and Slice:
    – Allow the meatloaf to rest for 10 minutes before slicing. The flavors will meld, and the juices will redistribute.
  9. Serve and Enjoy:

Recipe Disclaimer

Recipe compliments of Matt and Viking Village Foods, Reedsburg.