Stephanie's Kick-Butt Meatloaf - Kraft Recipes Top
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Stephanie's Kick-Butt Meatloaf

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  • 1. In a large skillet heat the butter over medium- high heat and add all but 1/4 cup of onions, celery and all but 2 Tbsp. of the red pepper. Cook until softened, stirring occasionally, about 6 minutes. Add 2 tsp. of garlic, thyme, rosemary and parsley and cook for 2 more minutes. Remove from heat and allow to cool.
  • 2. When the veggie mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup ketchup, 1 tsp. of Worcestershire, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground beef, sausage, veal, 1 tsp. of salt and 1/4 tsp. of pepper and mix until just combined. Do Not Overmix.
  • 3. Transfer meat mixture to a 9x5x3 inch loaf pan and shape into a loaf shape. set aside.
  • 4. In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 Tbsp. of red bell pepper, remaining tsp. of garlic, remaining 1/2 cup of ketchup, remaining 2 tsp. of black pepper, vinegar and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
  • 5. Pour the sauce over the uncooked meatloaf. Arrange the slices of beacon on the top of the meatloaf and and bake at 400°F for about an hour or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.

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