Bacon and spaghetti squash meatloaf

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


Ingredients for the meatloaf

  • 1/2 small 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



  • 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.