Bacon-Jalapeño Meatloaf
 
 
Serves: Makes 6-8 servings
Ingredients
  • 12 slices thick-cut bacon, divided
  • 2 pounds ground sirloin
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 large jalapeño, seeded and diced
  • ⅔ cup panko (Japanese bread crumbs)
  • ½ cup chopped green onion
  • 6 tablespoons ketchup, divided
  • 2 tablespoons pepper sauce
  • 8 teaspoons Worcestershire sauce, divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup firmly packed light brown sugar
  • ½ cup sliced pickled jalapeños
Instructions
  1. FIRST Preheat oven to 350°.
  2. NEXT In a 12-inch cast-iron skillet, cook 8 slices bacon over medium heat until crisp. Remove bacon, and let drain on paper towels. Let cool slightly; crumble bacon.
  3. NEXT In a large bowl, stir together beef, eggs, garlic, diced jalapeño, bread crumbs, green onion, 2 tablespoons ketchup, pepper sauce, 6 teaspoons Worcestershire, mustard, salt, pepper, and crumbled bacon until combined. Shape mixture into a rectangle, and place in skillet. Cut remaining 4 slices bacon in half; layer on top of meat.
  4. NEXT In a small bowl, stir together brown sugar, remaining 4 tablespoons ketchup, and remaining 2 teaspoons Worcestershire. Brush half of glaze over bacon; sprinkle with pickled jalapeños.
  5. LAST Bake for 45 minutes. Brush remaining glaze over meatloaf, and bake until a meat thermometer inserted in center registers 165°, about 30 minutes more. Place meatloaf under broiler until bacon is crisp, 2 to 3 minutes, if desired. Let stand for 5 minutes before slicing.
Recipe by Southern Cast Iron at https://southerncastiron.com/bacon-jalapeno-meatloaf/