Yes, you read that right. There are few things I love more than meatloaf in this world and I love it even more when it’s covered in a delicious bacon jam (like this one). Whether you like it piping hot, straight out of the oven or chilled, sliced and served between some soft bread with a healthy slathering of mustard, this meatloaf fits the bill.

I think we all know there is at least one snowfall left before spring warms up for good, so keep this on-hand for that day when you’ll need something extra comforting on the dinner table!

What you’ll need…

2 cloves garlic

2 stalks celery (roughly chopped)

1 carrot (roughly chopped)

1 yellow onion (roughly chopped)

1 1/2 lb ground pork

2 large eggs

1/4 cup bread crumbs or crushed soda crackers

2 tbsp ketchup

1 tbsp worcestershire sauce

2 tsp soy sauce

2 tsp smoked paprika

2 tsp ground black pepper

bacon jam for glazing (approximately 1/3 cup)

Directions:

Preheat your oven to 400 degrees.

Place the first 4 ingredients in a food processor and puree until you have a fine mixture (note: in lieu of a food processor, mince all vegetables with a knife as small as possible). Transfer to a large mixing bowl, add in all remaining ingredients except  bacon jam.

Mix well with a spoon or by hand until everything is well incorporated. Transfer to prepared baking sheet or large baking dish and form as desired.

Brush liberally with bacon jam and let roast in the oven until fully cooked through and jam has began to carmelize, about 30 minutes. For a deeper carmelization, crank up to high broil for the final 5 minutes of cooking.

Serve with mashed potatoes or roasted brussels sprouts!

Serves 4

Total cook time…35 min