Beef and Bacon Meatloaf

by Rachael Ray Show Staff 9:00 AM, April 14, 2016

Aired April 14, 2016

Serves 4 to 6

1 tablespoon olive or canola oil
1/3 pound meaty, smoky bacon, finely chopped  
1 crisp apple, peeled and finely chopped
2 ribs celery, finely chopped
1/2 onion, finely chopped
1 bay leaf
1/4 cup Calvados or brandy
1 1/2 pounds 80% lean ground beef
Kosher salt and pepper
1 large egg
About 1 cup breadcrumbs
2 tablespoons sage, thinly sliced
2 tablespoons thyme, chopped
3 tablespoons parsley, chopped  
1/2 teaspoon allspice
For the Secret Sauce:
1/2 cup beef stock
1/2 cup onion jam or onion marmalade
1/4 cup Worcestershire sauce
1 cup passata or ketchup


Preheat oven to 375°F.
Heat a skillet over medium-high heat with oil; add bacon and render 2-3 minutes. Add apples, celery, onion, bay and salt, and cook to tender, 7-8 minutes. Add Calvados or brandy and cool completely; remove the bay leaf.  
In a large bowl, season beef with salt and pepper. Add the cooled bacon and vegetables, the egg, breadcrumbs, sage, thyme, parsley and allspice to the bowl mix well. 
Line a baking sheet with parchment paper and form a loaf about 4 inches across and 4 inches high. 
In small pot, warm stock and melt jam into it. Add Worcestershire and passata or ketchup and let thicken 3-5 minutes at a low bubble. 
Slather meatloaf with 1/3 of the sauce and bake 15 minutes uncovered. Remove from oven, tent with foil and bake another 35-45 minutes, or until internal temperature of 145°F. 
Serve with mashed potatoes (I like white sharp cheddar and nutmeg in mine) and a roasted or sautéed green vegetable, like green beans, with remaining secret sauce on the side.