Bacon-Wrapped Meatloaf (Beef with Ketchup and Apple Cider Vinegar Glaze)

Seasoned stock keeps this meatloaf juicy and flavourful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? Yes.

1 Tbsp. extra-virgin olive oil
1 onion, grated on large holes of a box grater
1 clove garlic, finely chopped
¾ cup ketchup
¼ cup apple cider vinegar
3 Tbsp. dark brown sugar
¼ tsp. cayenne pepper
¾ cup chicken broth
½ cup fresh parsley, chopped
2 large eggs
⅔ cup fine breadcrumbs
½ cup Parmesan cheese, finely grated
1 Tbsp. sea salt
¼ tsp. black pepper, freshly ground
2 lbs ground beef chuck (15% fat)
6 thin strips bacon

Preheat oven to Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x5" loaf pan with slightly overlapping pieces of bacon.. Line a rimmed baking sheet with foil, then parchment paper.

Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.

Bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 Tbsp. ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.

Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine.

Transfer meatloaf mixture to prepared pan and form into a long log (about 12x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.

Bake until an instant-read thermometer inserted into the center registers 165°F and bacon is crisp, 70-80 minutes.

Let rest 10 minutes before slicing.

Makes 8 servings.