The Canadian childhood classic, meatloaf is an approachable, affordable staple that can grow up with us to meet our changing tastes and global pantry. This recipe is sure to be your new favourite. Serves 6.
Ingredients
BBQ Sauce:
½ cup old-fashioned chili sauce or ketchup
¼ cup maple syrup
¼ cup Jack Daniel’s Whiskey (or whiskey of choice)
1 can (355ml) cola
2 tsp organic apple cider vinegar or white vinegar
2 tbsp brown sugar
Bring ingredients to a boil, and simmer for 10-15 minutes or until thickened.
Meatloaf:
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp vegetable oil
2 eggs
1 tsp fresh savory or rosemary
1 tsp salt
2 tsp freshly cracked black pepper 1 tbsp Worcestershire sauce 1/3 cup yogurt
⅔ cup quick-cook oats
⅓ cup fresh parsley, chopped
1 lb lean ground beef
1 lb ground sausage meat (mild Italian is a good choice)
6-8 slices bacon
Method
1. Preheat oven to 350 ̊F.
2. Heat oil in a medium skillet. Add onion and garlic, sauté until softened, about 5 minutes; set aside to cool.
3. Mix eggs with savory, salt, pepper, Worcestershire, and yogurt.
4. In a large bowl, add both the egg mixture and meat, along with oatmeal, parsley, cooked onions, and garlic.
5. Mix with a fork (I use my hands) until evenly blended and the meat mixture does not stick to the bowl. Be careful not to overmix the meat, or you will end up with a tough textured meatloaf.
6. Turn the meat mixture onto a work surface. With wet hands, pat the mixture into a loaf approximately an inch by 5 inches.
7. Cover a wire rack with parchment paper and prick holes in the parchment using a fork across the entire sheet.
8. Place a rack on a baking sheet lined with parchment paper or foil for easy cleanup.
9. Place the meatloaf on the rack and brush loaf with glaze, then drape the bacon widthwise over the loaf; be sure to tuck the ends of the bacon under the loaf to prevent curling.
10. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 10 minutes before slicing. Serve with remaining BBQ Sauce.
TIP: Let it rest!
As tempting as it is to cut into your loaf when it is finished its time in the oven, resist the urge. It is imperative that the loaves have about 10-15 minutes to rest, so they don’t crumble into a mess when you cut them. Think of it as a time to practice patience and mindfulness. Enjoy!
AND ANOTHER TIP: Have leftover meatloaf? Use it to stuff peppers, tomatoes or eggplant for another easy meal.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
