This delicious beef meatloaf is made with herbs, Cajun seasoning, a little Tabasco and served up with a homemade bacon jam.
Directions for: Meatloaf and Bacon Jam
Ingredients
Bacon Jam5 strips uncooked bacon
1 yellow onion, finely chopped
1 (16-oz) can diced tomato
cup brown sugar
cup apple cider vinegar
2 Tbsp Worcestershire sauce
Salt and pepper, to taste
Meatloaf1 large yellow onion, finely chopped
10 cloves garlic, finely chopped
2 lb(s) ground beef
1 cup dried breadcrumbs
3 eggs
2 Tbsp Worcestershire sauce
5 dashes Tabasco
1 Tbsp dried oregano
1 Tbsp dried thyme
2 Tbsp Cajun seasoning
1 Tbsp salt
1 tsp pepper
Directions
Bacon Jam1. In a large pan, stir and cook bacon over medium heat for 10 to 15 minutes, or until crisp.
2. Add onion to the pan and stir and cook until onions are translucent, about 10 minutes.
3. Stir in tomatoes, brown sugar, apple cider vinegar, and Worcestershire sauce.
4. Lower heat to a simmer and simmer for 1 hour, or until jam thickens to the consistency of tomato sauce.
5. Remove from heat and set aside to cool.
Meatloaf1. Preheat oven to 375F.
2. In a medium pot, stir and cook onions and garlic over medium heat for 10 to 15 minutes, or until onions are translucent.
3. Remove from heat and set aside.
4. In a large bowl, stir together reserved onions and garlic, ground beef, breadcrumbs, eggs, Worcestershire sauce, Tabasco, oregano, thyme, Cajun seasoning, salt, and pepper.
5. Mix well until all ingredients are incorporated.
6. On a greased baking sheet, form mixture into a 6-inch log, about 3 inches in diameter.
7. Bake meatloaf for 1 hour, or until internal temperature reaches 160F.
8. Remove from the oven and set aside to cool for 10 minutes.
9. Slice thickly and serve with reserved Bacon Jam.
Tips and Substitutions
Leftover Bacon Jam can be kept in the fridge for up to a week if sealed properly.
Source and Credits
Recipe courtesy of Nicole Dekuysscher of Oak Tree Tavern
See more: Bacon, Beef, Comfort Food, Eggs/Dairy, Herbs, Main, Tomatoes