Ingredients for Amy's Moist Meatloaf
- Ground Beef
- 1/2 pound bacon
- Celery Ribs
- Onion
- Worcestershire Sauce
- Button Mushrooms
- Kosher Salt
- 1 cup ketchup
- 1 cup shredded cheddar cheese
- 1 large egg
- 1 cup breadcrumbs
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How to Make Amy's Moist Meatloaf
- Chop 1/2 pound bacon into small pieces and fry in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet.
- Add 2 stalks celery (finely chopped), 1 medium onion (finely chopped), and 8 ounces mushrooms (sliced) to the skillet with the bacon fat. Season with salt and pepper to taste. Sauté until softened, about 5-7 minutes.
- Allow the vegetable mixture to cool slightly.
- In a large bowl, combine 2 pounds ground beef, the cooked bacon, the sautéed vegetables, 1 tablespoon Worcestershire sauce, 1 large egg, 1 cup breadcrumbs, 1 cup shredded cheddar cheese, and 1/2 cup ketchup. Mix gently but thoroughly until just combined.
- Shape the meat mixture into a loaf in a large baking pan (approximately 9x5 inches).
- Pour the remaining 1/2 cup ketchup over the top of the meatloaf and spread evenly.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the ketchup.
- Bake in a preheated oven at 350°F (175°C) for 60-80 minutes, or until the internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
72g
Fat
107g
Carbs
13g
