Sweet ‘n’ Smoky Meatloaf

This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious.  My husband and the kids loved this meatloaf.  I think I would cut the Parmesan cheese down to 3/4 cup since it was a little strong.  The bacon is optional, I made it with.

2 pounds ground beef chuck
1 cup finely grated Parmesan cheese
3/4 cup plain dry bread crumbs
1/2 cup ketchup, plus more for serving
1/2 medium onion, coarsely grated using the large holes on a box grater
1 garlic clove, minced
2 large eggs, beaten
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 to 7 thin slices bacon (optional)

Special equipment: 1 (9 by 13-inch) baking dish

1. Position a rack in the middle of the oven and preheat the oven to 400F.
2. In a large bowl, crumble the ground beef.  Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper.  Using your hands, gently mix to combine.
3. Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf.  Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes.  Let the meatloaf stand about 10 minutes before slicing and serving.

Yield: Makes 6 servings


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