Who says you can’t have breakfast for dinner? Grilled, baked or cooked on the stovetop,  this Bacon & Eggs Meatloaf is, without a doubt, the ultimate comfort food. Every family has a trademark recipe, but this one, especially if grilled over wood chips and charcoal, may just be the very best one. See for yourself.

One of my best kept secrets in my culinary arsenal is Worcestershire sauce, especially for any meat dishes. It’s an absolute necessity for boosting the flavor of any dish so it tastes like you’ve been toiling in the kitchen for hours, preparing the meal. Be warned, this delicious sauce does contain anchovies. So, if you’re not particularly enchanted by those salty, hairy little fishies, make a bottle of your own vegan stuff with my friend David’s recipe here. No one will ever suspect the difference.

Ditch the breadcrumbs for rolled oats to make this a gluten-free meal. With the bacon, you can fry it ahead of time to add some crunch or just toss it into the mix raw, as I did to save time.

Bacon & Eggs Meatloaf

Serves: 6
Prep: 15 mins
Grill/Oven: 350*F
Cook: 90 mins

Ingredients
1/2 medium bell pepper
1/2 medium or 1 small onion
3-4 cloves garlic
4 Tb fresh or 1 tsp dried oregano
2 Tb butter
1/2 lb bacon
2 Tb Worcestershire sauce
1 1/2 lbs pasture-raised ground chuck (15% fat) or plant-based meat substitute
3/4 cup Italian breadcrumbs or rolled oats (GF)
2 free-range eggs
Salt & pepper to taste

Glaze
1 cup ketchup
4 Tb Worcestershire sauce
1 Tb cup brown sugar
2 Tb apple cider vinegar

Instructions
Blitz bell pepper, onion, garlic, oregano, butter, bacon  and Worcestershire in food processor til smooth.

Add to ground beef , bread crumbs and eggs in a big bowl.
Season with salt and pepper.
Mix by hand just until combined.
Transfer to a skillet or loaf pan.
Shape mixture like a bread loaf and chill 60 mins.

Preheat oven or grill to 350*F.
Transfer meatloaf into hot oven/grill.
Cook 45 mins.

While the meatloaf is cooking, heat ketchup, Worcestershire, brown sugar and vinegar 2-3 mins.
When  the internal temperature reaches 125*F, brush the glaze over the top and sides of the meatloaf.

Return it to the oven/grill and cook until internal temp reach 160*F, another 30-45 mins

Let meatloaf rest 5 mins before slicing and serving.

A promise is a promise and I’m a woman of my word. So, even though I’m exhausted from preparing our Thanksgiving feast (Don’t worry, you’re getting those recipes soon, too!), I had to post this Bacon & Eggs Meatloaf for you. Hope you’ll forgive any misspellings.

This recipe has everything, but what makes it extra special is the bacon which just may qualify leftovers as proper breakfast fare. Sandwich it between two slices of garlic bread and you have a party. This year, save the life of a turkey and make meatloaf for Thanksgiving and/or Christmas.  I doubt anyone will even notice the bird missing.