Ingredients
Scale
- 2 pounds ground beef chuck
- 6 thin strips bacon
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 garlic clove, finely chopped
- ¾ cup ketchup
- ¼ cup apple cider vinegar
- 3 tablespoons dark brown sugar
- ¼ teaspoon cayenne pepper
- 1 14-ounce can crushed tomatoes
- ½ cup fresh parsley, chopped
- 2 large eggs
- ⅔ cup crushed Wheaties cereal
Daryeal’s Modification
- 2 8″ sub rolls
- 4 slices Provolone cheese
Ketchup Drizzle
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil, then parchment paper (this will help with clean up)
- Heat oil in a small pan over medium heat. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
- Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
- Transfer 2 tablespoons ketchup mixture to a blender; add crushed tomatoes and parsley and blend until smooth. Set remaining ketchup mixture aside.
- Add tomato mixture, eggs, crushed Wheaties, Parmesan, salt, and pepper to the onion and garlic mixture, and mix to combine. Add the beef and mix well with your hands.
- Transfer meatloaf mixture to the prepared pan and form into a long log, smoothing the surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
- Bake until an instant-read thermometer inserted into the center registers 165°F and the bacon is crisp, 70–80 minutes.
- Let rest 10 minutes before slicing.
You can serve as is or make it into a sandwich! (Daryeal’s Preference)
- Slice sub rolls lengthwise and place sliced meatloaf on top
- Place cheese on top of the meatloaf, leaving the other side of the roll open
- Bake in the pre-heated oven for an additional 10 minutes
- Remove from oven and drizzle with ketchup
- Slide sandwich on a bias and serve
- Category: Dinner
- Cuisine: American
