I’ve always enjoyed an old-fashioned meatloaf but this Meatloaf with Bacon and Sweet Chile Glaze is simply the best ever…and leftovers are perfect for sandwiches the next day.
I promised in a post years ago when I wrote about a Girls Nite In event that I hosted that I would post the recipe for the meatloaf sliders that I served and I’m nothing if not a woman of my word; even if years late! Except that really it’s ‘just’ a recipe for meatloaf. Maybe the best meatloaf though, this Meatloaf with Bacon and Sweet Chili Glaze.
Seriously my favorite meatloaf and of course you can serve it the old fashioned way; you know, as a Sunday dinner type of thing. And I usually do. But then, much like I look forward to this turkey sandwich far more than the actual turkey, I also cannot wait til the next day (or the next snack maybe?) to make some sliders and these are simply the best! Are the pretzel rolls a necessity? No. But they sure are good.
I’ve been experimenting with blending different ground meats for meatballs and thought I would do the same here. Maybe you do that already and while I think I’m being so innovative I’m actually late to the table? Still, I’ve seen recipes to add ground chicken or turkey or pork but never ground sausage…and why not?
It’s not only ground but it’s been seasoned and that’s been the extra oomph that has made this dish so special. I truly can’t take much credit; it was fate. As a matter of fact I could write a cookbook called; ‘From Whatever You Have in Your Pantry’ as that is the story of my life.
I try to keep a fair amount of food in my pantry and fridge and pretty much refuse to go shopping for one item; so it’s a question of opening a door and saying to myself, ‘Whatcha got?’ This time around I hit the jackpot. I had my last cache of meat from a local farm which consisted of some bacon, ground beef and breakfast sausage…and meatloaf seemed the perfect thing to pull them together.
Time to get your hands messy! Really no better way to mix a meatloaf than with your hands; whatever you do don’t use a mixer; it should be well mixed but not like a batter, just everything incorporated well together. A mixer might work the meat too much and make it tough…so hands it is!
Remember Emeril Lagasse; the original Food Network Star? I’ve used a recipe of his for years but I’ve also kicked it up so many notches I’m not sure where his begins and mine ends anymore but let’s just say it was good to begin with and my changes over the years have not hurt one tiny bit!
If I recall he poured a tomato like sauce on top of the meatloaf but I’ve always loved a glaze I made with the first meatloaf I ever made so it’s a given and had to be. I used to simply combine ketchup and brown sugar but I like the extra flavor that comes from this latest effort.
Another thing I’ve done differently is to use Epicurean Butter for sauteing the vegetables instead of just plain butter. I love how a small amount of this butter can elevate so many of my dishes.
I was provided with an assortment of butters to sample and I would be hard pressed to name a favorite. I love the Roasted Garlic as a quick addition to pasta and veggies for a weeknight meal and I may have indulged a bit too much when I tried both the Maple and Caramel Sea Salt Butter on biscuits one day.
I love that they are made in Colorado. Still…I’m happy to share! Take at look at their website for locations and pick up a couple; they are so versatile and if you’re like me you’ll always want to have a couple on hand.
I kept it simple with this meatloaf because I was adding so many flavors so added the Sea Salt and Cracked Pepper Butter…great on biscuits too!
I’m hungry again just looking at this photo! This Meatloaf with Bacon and Chili Sauce itself is fantastic, the bacon on top adds a great flavor and keeps it from drying out and then there is that sauce. Altogether a really fantastic meal. Still, for me, the real treat are leftovers for my one of my absolute favorite sandwiches.
And don’t you dare go putting that meat in the microwave; it’s meant to be cold; I cannot imagine eating a cold hamburger and I cannot imagine eating this sandwich with anything but cold meatloaf. Go figure huh?
Wish I had more leftovers. I would have one for lunch RIGHT NOW! But as colder weather starts to invade our lives, this is a great recipe that will cover two meals…both of them delicious!
PIN IT! ‘Meatloaf with Bacon and Sweet Chili Glaze’
Meatloaf with Bacon and a Sweet Chili Glaze
- 2 Tbsp butter I used Epicurean Butter's Sea Salt and Cracked Pepper Butter
- 1 large onion chopped
- 1 tsp celery seed
- 2 tsp minced garlic
- 1 tsp chopped thyme leaves
- 1 tsp chopped rosemary
- ⅓ cup chopped fresh parsley
- ¼ cup Parmesan cheese
- 2 eggs
- 1 ½ teaspoons whole grain mustard or Dijon
- ½ cup ketchup
- 2 Tbsp Worcestershire sauce
- ½ cup Heavy cream
- ⅔ cup Breadcrumbs
- 1 & 1/2 pounds ground chuck
- ½ pound pork sausage I used seasoned breakfast sausage
- 1 ½ teaspoons salt
- 1 tsp black pepper
- 4-5 slices bacon
For the Glaze:
- ⅓ cup Chili Sauce
- 3 Tbsp Brown Sugar
- 1 Tbsp Whole Grain Mustard
- In a large skillet heat the butter over medium-high heat; add the chopped onions and celery seed and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
- Add the garlic, thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat, put into a large bowl and allow to cool.
- Preheat the oven to 350 degrees F.
- When the vegetable mixture is cooled add the Parmesan, eggs, mustard, ketchup, Worcestershire sauce and heavy cream and mix until thoroughly combined.
- Add the breadcrumbs, ground chuck, pork sausage, salt and pepper and mix until just combined. Do not overmix.
- Transfer meat mixture to a large baking pan and using your hands, form mixture into a loaf shape.
- Arrange the slices of bacon on the top of the meatloaf and bake for 45-50 minutes or until the bacon looks cooked.
- Combine the Chili Sauce, brown sugar and whole grain mustard and slather it over the bacon; return to the oven and bake for 10 more minutes.
- Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.