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


  • 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


  1. Preheat the oven to 375°F.
  2. 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
  3. Bake the loaf until browned and an instant read thermometer inserted into the thickest portion registers 165°F. Let rest 10 minutes before slicing.