Notice I put the word meatloaf at the end of the title. It's not a sexy word, and I get it. This recipe, however, will make you crave it over and over again and look for reasons to eat a meatloaf sandwich. The punctuation of flavors and the firm yet soft texture are utterly retro, yet the loaf itself is gluten-free. It's so damn good.
Remember: you'll want enough leftovers for sandwiches.
"I used organic, grass-fed 90% lean beef because I think the quality and flavor is outstanding."
Notes:
WHISKEY, BACON & BROWN SUGAR GLAZED MEATLOAF
Ingredients: 1 small white onion, chopped, 1 tbsp. olive oil, 2 lbs. lean ground beef, one beaten egg, 1 cup oat flour, 1/4 cup corn meal, 1/2 cup ketchup, 1/4 cup spicy mustard, 2 tbsp. Worcestershire sauce, 1 tbsp. BBQ sauce, 1 tsp. salt, 1 tsp. pepper, 1 tsp. dried Italian herbs. For the glaze: 1/2 cup ketchup, 1/3 cup brown sugar, 1 tbsp. whiskey, 1/2 cup cooked and crumbled bacon, 1 tsp. dried parsley.
Serves 6-8.
1. Preheat the oven to 375* and lightly spray or line a 9x13 inch baking dish.
2. Heat the olive oil over medium heat until glossy, then add the onion. Cook until browned and soft, stirring regularly. About 15 minutes. Set aside.
3. Add to a large bowl the beef, oat flour, and corn meal, and mix to combine. In a separate bowl, whisk the egg, ketchup, mustard, BBQ sauce, Worcestershire sauce, salt, pepper, and Italian herb seasoning. Pour over the meat mixture, add the onions, then mix well but gently. Clean hands are best.
4. Remove the meatloaf to the baking dish, forming and patting it into a long loaf, leaving a 1-inch space from the edge of the dish on either end and about 2 inches of space on the sides (the loaf is roughly 7x11).
5. Set timer and cook for 45 minutes. Meanwhile, make the glaze by stirring together the ketchup, brown sugar, and whiskey.
6. Take out the meatloaf, spread the glaze on top, then press in the bacon crumbles. Add dried parsley and bake 15 minutes longer. Meatloaf is done when the internal temp is 160*.