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Two Meal Meatloaf
By Marge Perry & David Bonom
Make this meatloaf for dinner—and have enough leftover to turn it into kid-pleasing, lunch-box perfect meatloaf sliders. Cut cold leftover meatloaf into 3/4-inch thick slices, cut each slice in half and serve on slider rolls with ketchup and a thin slice of cheddar cheese.
- Cuisine: American
- Course: Dinner
INGREDIENTS
- 93% lean ground beef
- bacon
- carrots
- Chopped fresh parsley
- dried thyme
- fresh breadcrumbs
- garlic cloves
- ground black pepper
- ketchup
- large eggs
- lean ground pork
- medium onion
- Salt
- Worcestershire sauce
DIRECTIONS
- Preheat the oven to 375°F.
- Heat a large nonstick skillet over medium heat. Add the bacon and cook until lightly browned, 6-7 minutes. Stir in the onion, garlic, carrots, and thyme, cook, stirring occasionally, until very soft, about 5-7 minutes. Remove from the heat and cool 5 minutes
- Bake the loaf until browned and an instant read thermometer inserted into the thickest portion registers 165°F. Let rest 10 minutes before slicing.