Bacon Eye-Talian Meatloaf

Bacon-BBQ-Meatloaf Meatloaf is comfort food for us, and serves a dual purpose of being the center of a great dinner and an even better sandwich cold. We never are sure which we like the best.

This one fits both purposes most excellently.

It won’t last long in your house I promise you.




  • 1 lb ground beef (leaner)
  • 1 lb ground pork
  • 2 cloves garlic, microplaned
  • 1/2 c finely chopped onions
  • 3 good slices of a sourdough or other hearty bread, cubed and soaked with 1/3 c of milk
  • 2 tbsp fresh oregano
  • 1 tsp thyme
  • 1/4 c fresh parsley,chopped
  • salt and pepper
  • 3 eggs lightly mixed
  • 1 c mozzarella shredded
  • 1/2 parmesan cheese shredded
  • 1 tbsp Worcestershire sauce
  • 1 tsp cayenne pepper
  • 2 tbsp Dijon mustard
  • slices of bacon or pancetta
  • can of diced tomatoes well-drained
  • 3 tbsp of honey
  • slices of provolone cheese


  1. Add all the ingredients up to the bacon in a large bowl and mix gently until everything is evenly distributed.
  2. Line a loaf pan with plastic wrap and put the meatloaf in it, covering with plastic.
  3. Refrigerate for a couple of hours so that the meatloaf can “set up.”
  4. Turn it out onto a rack (so that the grease can drip off and away. Layer on the bacon in a single layer.
  5. Place in a 400° oven and bake for 45 min. or until internal temperature is 160°.
  6. Meanwhile mix the well-drained tomatoes with the honey and some salt and pepper.
  7. When the meatloaf is baked, remove from the oven, place the diced tomato mixture down the center and lay thin slices of provolone cheese over the top.
  8. Reduce the oven to 300° and return the meatloaf for 15 minutes or until the tomatoes have warmed through and the cheese has melted.
  9. Let sit for 20 minutes to rest.


NOTES: You could add chopped spinach if you like. Or make it ahead up to the topping and then just reheat and add the topping.

SOURCE: Sherry Peyton


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