Serves 4-6 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hour 15 Minutes
1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked
Preheat oven to 350°F.
In
a large bowl combine beef, bread crumbs and milk. Pouring milk
directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire
and steak seasoning. Set aside.
In a small bowl, crack
egg and beat it slightly. This helps prevent overworking the meat while
combining, resulting in a tougher meatloaf. Add egg to large bowl with
meat mixture. Combine well with hands, do not overwork the meat
mixture.
Gentle press meatloaf into bowl and divide in
half. Place first half into 7x10” baking dish and form into a flat
meatloaf Gently press the center in to create a rim around the outside
of the meatloaf. Add shredded cheese into the center of the meatloaf.
Form
remaining half of meatloaf in the bowl into a size similar to the
meatloaf in the pan. Set op top and press the sides together to seal in
the cheese. Form into a loaf shape about 1½ - 2” tall.
You
may notice cracks in the loaf. Run your hands under warm water and
then across the meatloaf to smooth the cracks out. Set meatloaf aside.
In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown
sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf
(except the bottom).
Arrange bacon slices over the top of the
meatloaf. Start by wrapping a piece of bacon across the front side and a
second piece of bacon across the back side. Arrange remaining bacon
over the top. Tuck the ends of the bacon under the meatloaf (this
prevents curling).
Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
