Friday, May 18, 2012

Bacon-Cheddar Meatloaf with Roasted Carrots and Onions by Jane

Hi Barb --

Made this recently and it turned out to be very good. I used cheddar cheese because that is what I had.


Bacon-Cheddar Meatloaf with Roasted Carrots and Onions

1 1/2 lbs ground beef chuck
1/4 cup bread crumbs
1/4 cup ketchup
3 small red onions ( 1 coarsely chopped and 2 cut in wedges)
2 slices of bacon chopped
2 cloves of garlic chopped
1 large egg
3 ounces of Gruyere or Cheddar grated (3/4 cup)
Kosher salt and black pepper
1 1/2 lbs carrots cut into 3 inch lengths and halved lengthwise
2 Tablespoons of olive oil

Heat oven to 400 degrees. In a medium bowl, gently combine the beef, bread crumbs, ketchup, grated onion, bacon, garlic, egg, 1/2 cup of the Cheddar cheese,1/2 teaspoon of salt, and 1/4 teaspoon pepper. Transfer the mixture to a loaf pan and sprinkle with the remaining 1/4 cup of Gruyere (I used cheddar because that is what I had.)

Meanwhile on a large rimmed baking sheet toss the onion wedges and carrots with the oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper

Roast the meatloaf and vegetables until the meatloaf is cooked through, 40 to 45 minute for the meatloaf, and the vegetables are tender, 35 to 40 minutes. Let the meatloaf rest for ten minutes.


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