At the Ocean House, we think meatloaf is the ultimate comfort dish. It has been a staple on dinner tables across the country for decades. Meatloaf is a very versatile dish, well suited to personalized variations such as topping with a barbecue sauce glaze of stuffing it with vegetables. We wrap ours in bacon from North Country Smoke House in Vermont, adding a salty, smoky layer to final dish.
- 1 Cup panko bread crumbs
- 1/2 Cup whole milk
- 8-10 slices applewood-smoked bacon
- 2 Tablespoons vegetable oil
- 1 onion, peeled and small diced
- 2 carrots, peeled and small diced
- 8 Ounces crimini or button mushrooms, sliced
- 4 Pounds ground beef
- 3/4 Cups tomato ketchup
- 5 Ounces Worscestershire sauce
- 2 eggs
- Kosher salt and cracked black pepper, to taste
For the meatloaf, soak the panko breadcrumbs in milk and set aside. Preheat the oven to 350 degrees.
Arrange the slices of bacon across the width of a large loaf pan.
Sweat the onions in vegetable oil in a large sauté pan over medium heat until translucent. Season with salt. Add the carrots and mushrooms and cook until tender. Remove from the heat and cool to room temperature.
Mix the soaked panko bread crumbs and sautéed vegetables with the remaining ingredients in an electric mixer fitted with a paddle attachment until fully incorporated. Season to taste with salt and pepper.
Transfer the mixture to a loaf pan and cover with aluminum foil. Bake for 45 minutes or until the internal temperature reaches 155 degrees. Remove the loaf from the oven and allow to rest for 15 minutes in order to retain the moisture when slicing.