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Firefly Meat Loaf |
Ingredients:2 1/4 pounds ground beef 2 tablespoons olive oil 2 large cloves garlic, chopped 2 yellow onions, diced 2 stalks celery, diced 1 1/4 cups dried bread crumbs 1 cup milk 2 large eggs 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1 tablespoon kosher salt 1 teaspoon ground black pepper 1 teaspoon Hungarian sweet paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon celery seeds 6 slices apple wood-smoked bacon Pinch of ground allspice Pinch of freshly grated nutmeg
Directions:Preheat the oven to 350 F.
Put the beef in the bowl of a stand mixer or in a large mixing bowl.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute to release its fragrance. Add the onion and celery and cook, stirring often, for about 3 minutes, or until tender. Let cool.
Combine the bread crumbs and milk in a small bowl. Let sit for about 10 minutes, or until the bread crumbs absorb the milk.
Whisk together the eggs, ketchup, Worcestershire sauce, salt, black pepper, paprika, cayenne pepper, cumin, celery seeds, allspice, and nutmeg in a small bowl. Pour over the beef. Add the vegetable mixture and the soaked bread crumbs. Mix with the paddle attachment on low speed or with your hands until the beef is evenly distributed. Be careful not to overmix.
Shape the meat mixture into a 4- by 6- by 10-inch loaf in the center of a rimmed baking sheet. Wrap the bacon slices crosswise around the meat loaf. Bake for 50 to 60 minutes, until cooked through. For crisp bacon, slip under the broiler for about 2 minutes.
Remove from the oven and let rest for 5 to 10 minutes before slicing. Serves 4 to 6 |
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