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: 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.