Bacon and spaghetti squash meatloaf

Bacon and spaghetti squash meatloaf
  • Preparation 25 min
  • Cooking 2 h 40 min
  • Servings 6
  • Freezing Absolutely

What a crazy recipe this bacon and spaghetti squash meatloaf! We’re talking about a perfect texture, a solid taste and a legendary sauce here. Serve with steamed vegetables and mashed potatoes!

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Bacon and spaghetti squash meatloaf

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Ingredients for the meatloaf

  • 1/2 spaghetti squash, seeds removed
  • 385 g thick bacon slices
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 800 g medium-lean ground beef
  • 2 eggs
  • 2 cups breadcrumbs
  • 1/2 cup milk
  • 1 tablespoon strong mustard
  • 1 tablespoon old mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon Italian spices
  • Freshly ground pepper

Ingredients for the sauce

  • 1/2 cup ketchup
  • 2 tablespoons sifted brown sugar
  • 1 tablespoon Worcestershire sauce

Preparation

  • Preheat the oven to 425°F.
  • Place the squash on a baking sheet, flesh side up, and drizzle with olive oil. Season with salt and pepper, place in the oven and cook for 1 hour. Let cool for 10 minutes before removing all the flesh by scraping it off. Pour into a large bowl.
  • Preheat the oven to 400°F. Place the bacon slices on a large baking sheet lined with parchment paper and place in the oven. Bake for 20 minutes so that it is not crispy cooked. Roughly chop and pour into the bowl. Leave the oven on.
  • In a small pan heated over medium heat, place the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring to soften. Pour into the bowl.
  • Add the rest of the ingredients as well as the spaghetti squash, season with pepper thoroughly and mix for 2 minutes with your hands.
  • Grease a loaf pan, pour in the mixture and compact. Set aside.
  • In a bowl, put the ingredients for the sauce and mix. Spread half the sauce on top of the meatloaf and place in the oven. Cook for 1h15 minutes and brush with the remaining sauce halfway through cooking. Let stand a few minutes before slicing and serving.

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Domaine de Mouscaillo 2019
Languedoc-Roussillon, France
Produced by Marie-Claire Fort, this Limoux composed of 98 % Chardonnay, white Chenin at 1 % and 1 % Mauzac is characterized by mineral and solar notes, as on wet rock and dried flowers, but also pear and fresh white flowers. Endowed with a nice balanced acidity, it expresses a beautiful slightly bitter finish. He will make an agreement that leaves the beaten track with this meat bread, but very interesting and pleasant. See the product
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La Souche
Redhead of Irish influence, the big pine will bring you notes of toast, cereals, cooked sugar. The beer caramel notes will be automatically found in the meat bread sauce, rich in sugar, which will caramelize during cooking. The grilled notes will complement a complementarity to meat bread whose ingredients rich in sotolon, will like these flavors. Slightly sweet, beer will resonate more with this gourmet dish. See the product
Bacon and spaghetti squash meatloaf
Our sommeliers suggest
Domaine de Mouscaillo 2019
Languedoc-Roussillon, France
Produced by Marie-Claire Fort, this Limoux composed of 98 % Chardonnay, white Chenin at 1 % and 1 % Mauzac is characterized by mineral and solar notes, as on wet rock and dried flowers, but also pear and fresh white flowers. Endowed with a nice balanced acidity, it expresses a beautiful slightly bitter finish. He will make an agreement that leaves the beaten track with this meat bread, but very interesting and pleasant. See the product
Gros Pin, 5%
La Souche
Redhead of Irish influence, the big pine will bring you notes of toast, cereals, cooked sugar. The beer caramel notes will be automatically found in the meat bread sauce, rich in sugar, which will caramelize during cooking. The grilled notes will complement a complementarity to meat bread whose ingredients rich in sotolon, will like these flavors. Slightly sweet, beer will resonate more with this gourmet dish. See the product

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