Two Meal Meatloaf

By: Marge Perry & David Bonom


3 slices of bacon chopped
1 medium of onion finely chopped
3 garlic cloves minced
2 carrots finely chopped
1/2 teaspoon of dried thyme
1 1/2 pounds of 93% lean ground beef
1 cup of fresh breadcrumbs
1/4 cup + 6 tablespoons of ketchup divided
1/4 cup of chopped fresh parsley
2 large of eggs
1 tablespoon of Worcestershire sauce
1 teaspoon of salt
1/2 teaspoon of ground black pepper


Preheat the oven to 375°F.

Heat a Circulon Sskillet over medium heat. Add the bacon and cook until lightly browned, 6-7 minutes. Stir in the onion, garlic, carrots, and thyme, cook, stirring occasionally, until very soft, about 5-7 minutes. Remove from the heat and cool 5 minutes; transfer to a large bowl. Add the beef, pork, 1/4 cup ketchup, breadcrumbs, parsley, eggs, Worcestershire sauce, salt, and pepper to the vegetable mixture and mix well. Transfer the mixture to a large rimmed Circulon baking sheet and form into a 10 x 4 1/2 x 2-inch loaf. Spread the remaining 6 tablespoons ketchup over the top of the loaf.

Bake the loaf until browned and an instant read thermometer inserted into the thickest portion registers 165°F. Let rest 10 minutes before slicing.