Categories: Ground Beef, Main Dish, Meatloaf
Ingredients
- 4 slices bacon
- 6 scallions
- 1 cup firm fresh white breadcrumbs
- 2 tablespoons milk
- 2 tablespoons sour cream
- 1 1/2 lbs ground beef (or 1 lb ground beef, 1/4 lb. ground pork and 1/4 lb. ground veal mixed together)
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery leaves
- 1/4 cup chopped flat leaf parsley
- 1 1/2 tablespoons chopped fresh thyme (or 1 1/2 t. dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon fresh ground pepper
- 2 garlic cloves, minced
- 2 eggs
- 1/2 cup bottled chili sauce
- 2 tablespoons light brown sugar
- 1 teaspoon dry mustard
Directions
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Preheat oven to 350°.
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In a skillet over medium heat, cook bacon until limp and some of the fat is rendered; remove bacon from skillet and drain on a paper-towel lined plate.
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Thinly slice the scallions, separating the white and green parts.
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In a small bowl, soak the breadcrumbs in the milk and sour cream for 10 minutes.
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In a large mixing bowl, use your hands to thoroughly combine the ground beef with the next 9 ingredients, the white part of the scallions, and the soaked bread crumbs and any liquid.
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Pat down mixture into a 9×5 inch loaf pan, smoothing the top.
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Arrange bacon strips on top.
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Bake for 35 minutes.
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While the meatloaf is baking: in a small bowl, combine the chili sauce, brown sugar, and mustard.
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Spread over the partially baked meatloaf.
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Sprinkle with the sliced scallion greens.
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Bake an additional 25 minutes or until the meatloaf is firm, the top is browned, and a meat thermometer inserted in the center reads 155°.
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Let the meatloaf stand in the pan for 10 minutes before slicing to serve.