Moist meatloaf with bacon

  • Preparation 25 min
  • Cooking 2 h 40 min
  • Servings 6
  • Freezing Absolutely

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Meatloaf

  • 1 cup (250 ml) roasted spaghetti squash flesh, well drained (about 1/2 small squash)
  • 13.5 oz (385 g) thick-cut bacon slices
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 3/4 lb (800 g) medium ground beef
  • 2 eggs
  • 2 cups (500 ml) breadcrumbs
  • 1/2 cup (125 ml) milk
  • 1 tbsp (15 ml) hot mustard
  • 1 tbsp (15 ml) grainy mustard
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) Italian seasoning
  • Freshly ground pepper

Glaze

  • 1/2 cup (125 ml) ketchup
  • 2 tbsp (30 ml) sifted brown sugar
  • 1 tbsp (15 ml) Worcestershire sauce

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Preparation

  • Preheat the oven to 425 °F (220 °C). Place the half squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper, then bake for 1 hour. Let cool 10 minutes, then scrape out the flesh with a fork. Measure 1 cup (250 ml) of flesh, drain it well and press lightly to remove excess liquid. Transfer to a large bowl. (This step can be done the day before.)
  • Reduce the oven to 400 °F (200 °C). Place the bacon slices on a large parchment-lined baking sheet and bake for 20 minutes, so it’s cooked but not crispy. Chop roughly and add to the bowl. Leave the oven on.
  • In a small bowl, combine the breadcrumbs and the milk. Let sit 5 minutes, until the breadcrumbs absorb all the liquid. This step is what keeps the meatloaf moist.
  • In a small pan heated over medium, add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring, to soften. Add to the bowl.
  • Add the soaked breadcrumbs and the rest of the ingredients, season generously with pepper and mix for 2 minutes with your hands, without overworking the meat.
  • Grease a loaf pan, add the mixture and press it down. Set aside.
  • In a bowl, combine the sauce ingredients and mix. Spread half the sauce over the top of the meatloaf and place in the oven. Bake for 1 hour 15 minutes, brushing with the rest of the sauce halfway through, or until a meat thermometer inserted in the center reads 71 °C (160 °F). Let rest 10 minutes before slicing and serving.