‘Meatloaf’ isn’t exactly the most appetizing name, is it? But trust me, this isn’t your ordinary meatloaf—so I just couldn’t call it that.
This version is bursting with flavor. The bacon adds a delicious smokiness as it cooks, with the fat dripping into the ground meats for extra richness. But the real star of the show is the peach BBQ glaze. It brings a perfect sweet tang that beautifully complements the savory meat, making this anything but your typical meatloaf.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 lg onion, diced
- 2 cloves garlic, minced
- 2 lg eggs
- 1 sleeve salting crackers, coarsely crushed
- ½ C BBQ sauce, divided
- 1 T Worcestershire sauce
- 1 T brown mustard
- 3 T brown sugar
- 1 T apple cider vinegar
- ½ C ketchup
- ⅓ C peach preserves
- 8 slices bacon, uncooked
Instructions
- Preheat oven to 350℉.
- I use my stand mixer with the paddle attachment to mix the ground meats with the onion, garlic, eggs, crackers, ketchup, ¼ C of the BBQ sauce, Worcestershire sauce, and brown mustard until well combined. Set aside.
- Prepare the peach sauce by heating the preserves in the microwave or on the stovetop until they become pourable, about 30 seconds to 1 minute. Remove from heat and stir in the brown sugar and remaining ¼ C of BBQ sauce until well combined."
- Line a loaf pan with plastic wrap, then layer with bacon slices and a generous coating of the peach sauce.
- Press the meat mixture into the pan, then gently turn it out onto a foil-lined* rack set over a baking sheet. *poke a few holes through the foil so the fat can drain onto the sheet pan.
- Place it on the middle rack of the oven and bake for 1 hour or until cooked through. The meatloaf should register 160℉. If you want the bacon and sauce to be sticky and caramelized on top, broil for 1-2 minutes. Allow it to rest for 10 minutes before slicing.
