Ok, admittedly, my meatloaf photos aren’t as pretty as pictures of say, chocolate mousse parfaits or homemade pesto. I mind the “not-great” photo session only in-so-much as it might give you hesitation as to whether or not you should try this recipe… and you definitely should. If you’re a meatloaf lover you’ll love the unique flavors that balsamic adds to the mix and if you’re married to a meat and potatoes kind of guy, you might get some kind of present out of this meat-lovers fantasy!
Here’s What You’ll Need
2 Lbs – Hamburger Meat
1 Packet Lipton’s Onion Soup Mix
1/2 Brown Onion – Diced
1 Cup of Roughly Chopped White Mushrooms
1/2 a Pack of Bacon
3 Tbls of Balsamic
First, preheat your oven to 350. Next combine all ingredients (except bacon) in a large bowl. Mix together (your clean hands are the best tool for this) but don’t over mix. You want to combine your ingredients but bare in mind that the more you mix meatloaf the tougher it is when cooked.
Now it’s important to note that I typically make my Classic Meatloaf in a loaf pan but I wanted to show off the bacon in this one so I did it on a cookie sheet. Place your meat in the center of a well greased sheet pan and then form a loaf shape.
Next layer your bacon strips to cover the meatloaf… in hindsight I wish I would have trimmed the bacon a couple of inches so it would have fit a bit better. It doesn’t change the delicious flavor either way, but if you’re serving this to guest you’ll want it to be as good looking as possible.
It must be noted that when this was cooking, it made the whole house smell like the greatest thing ever. Dave walked through the door coming home from work and was all “Hi honey, how are you-what-smells-so-good??” In any event, that cooking process will be anywhere from 45min to an hour depending on how good your oven is. When you’re done I recommend serving it with Garlic Rosemary Mashed Potatoes and Charred Balsamic Broccoli.
I almost forgot… if you have any leftover meatloaf, crumble it up and reheat in a pan. Add in some salsa for a little zing and you’ve got the perfect base for tacos or quesadillas. Ole!