Sandra This Paula Deen Bacon Cheddar Meatloaf Recipe is a cheesy and juicy recipe, which is made with crispy bacon and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 1 hour and 35 minutes.
Paula Deen Bacon Cheddar Meatloaf Ingredients
For the Loaf:
- 2 pieces bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound ground beef chuck
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces sharp cheddar, shredded (2 1/3 cups)
- 1/3 cup chopped flat-leaf parsley
For the Glaze:
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
How To Make Paula Deen Bacon Cheddar Meatloaf
- Prep the Oven and Cook Bacon: Preheat your oven to 400°F. In a medium nonstick skillet, cook the diced bacon over medium-low heat for about 10 minutes, until it is crispy and the fat has rendered. Use a slotted spoon to move the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté the Aromatics: Cook the chopped onion and minced garlic in the reserved bacon drippings for about 15 minutes, until they are softened and browned. Set aside to cool.
- Mix the Meatloaf Base: In a large bowl, whisk together the egg yolks, Dijon mustard, hot sauce, Worcestershire sauce, heavy cream, kosher salt, and pepper.
- Combine All Ingredients: Add the ground beef, pork, and veal to the bowl with the egg mixture. Add the shredded cheddar, parsley, the cooled onion mixture, and the crispy bacon (chopped). Gently mix with a fork or your hands until everything is just evenly blended.
- Shape and Bake: Line a cookie sheet with foil. Dampen your hands with water and pat the meat mixture into a loaf shape on the prepared sheet. Bake for about 50 minutes.
- Glaze and Finish: While the meatloaf bakes, whisk the glaze ingredients (tomato paste, balsamic vinegar, water) together in a small bowl. After 50 minutes of baking, spread the glaze evenly over the top of the meatloaf. Return to the oven and bake for another 10 minutes, or until an instant-read thermometer inserted into the center registers 155°F.
- Rest and Serve: Let the meatloaf rest for at least 10 minutes before slicing and serving.
Recipe Tips
- What’s the best way to mix meatloaf? The key to a tender meatloaf is to mix it gently and only until the ingredients are just combined. Overworking the meat can result in a dense, tough loaf. Using a fork or your hands is often better than a spoon.
- Why is it important to let the meatloaf rest? Resting the meatloaf after it comes out of the oven is a crucial step. It allows the juices to redistribute throughout the loaf, which makes for a much moister and more flavorful slice.
- Can I use all ground beef? Yes, you can use all ground beef if you prefer. However, the classic combination of beef, pork, and veal provides a wonderful depth of flavor and a very tender texture.
- How do I avoid a greasy meatloaf? Using a lean ground chuck (like 80/20) and draining the bacon well helps. Also, baking the meatloaf free-form on a baking sheet allows the excess fat to render out and drain away, unlike a loaf pan which can trap the grease.
What To Serve With Bacon Cheddar Meatloaf
This classic comfort food main is perfect with traditional sides:
- Creamy mashed potatoes
- Steamed green beans or roasted broccoli
- Buttery dinner rolls
- A simple side salad
How To Store Meatloaf
Refrigerate: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. It makes fantastic sandwiches the next day! Freeze: You can freeze the cooked meatloaf, either whole or in slices, for up to 3 months. Wrap it well in plastic wrap and then foil.
Bacon Cheddar Meatloaf Nutrition Facts
- Calories: 485 kcal
- Protein: 35g
- Fat: 35g
- Carbohydrates: 6g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can assemble the raw meatloaf mixture, cover it tightly, and store it in the refrigerator for up to 24 hours before shaping and baking.
This can happen if there isn’t enough binder (the eggs and cheese help with this) or, more commonly, if it wasn’t allowed to rest for at least 10 minutes before slicing. Resting helps the loaf firm up and hold its shape.
You can, but a free-form loaf baked on a sheet pan is often preferred. It allows the glaze to cover more surface area and gives the meatloaf a better crust all around. If using a loaf pan, you may need to drain off excess grease before serving.
Paula Deen Bacon Cheddar Meatloaf Recipe
Description
A rich and savory meatloaf packed with crispy bacon and sharp cheddar cheese, finished with a tangy balsamic glaze.
Ingredients
Instructions
- Preheat oven to 400°F. Cook diced bacon in a skillet until crispy. Remove bacon, leaving the fat in the pan.
- Sauté the onion and garlic in the bacon drippings until brown (about 15 minutes). Let cool.
- In a large bowl, whisk the egg yolks, mustard, hot sauce, Worcestershire, cream, salt, and pepper.
- Add the three meats, cheese, parsley, the cooled onion mixture, and the chopped crispy bacon to the bowl. Mix gently until just combined.
- On a foil-lined baking sheet, shape the mixture into a loaf.
- Bake for 50 minutes. While it bakes, whisk the glaze ingredients together.
- Spread the glaze over the meatloaf and bake for another 10 minutes, or until the internal temperature reaches 155°F.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- Don’t Overmix: For a tender meatloaf, mix the ingredients gently with your hands or a fork until they are just combined.
- Rest is Essential: Letting the meatloaf rest before slicing is crucial to keep it moist and prevent it from falling apart.
- Meat Trio: The combination of beef, pork, and veal creates a superior flavor and texture, but you can use all beef if you prefer.
- Free-Form Shape: Baking the meatloaf on a sheet pan instead of in a loaf pan allows for a better crust and helps drain excess fat.
