Classic American Saltine & Bacon Meatloaf

Prep Steps

• 1 sleeve saltine crackers, finely {do:crush}
• 1 small onion, finely {do:dice}

Make the Panade

Preheat the oven to 350°F. In a large bowl, whisk together...

• 1/2 cup milk
• 2 large eggs
• 1 tbsp Worcestershire sauce

Stir in and let sit 5 minutes to soak up the liquid...

• 1 sleeve saltine crackers, finely crushed

Note: This soaked cracker mixture, called a panade, keeps the meatloaf moist.

Mix & Shape

Add to the bowl and mix gently, just until combined...

• 2 lbs 80/20 ground beef
• 1 small onion, finely diced
• 1 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper

Note: Overworking the mixture makes a tough, rubbery loaf.

Line a rimmed baking sheet with foil or parchment and shape the meat into a 9x5-inch loaf in the center.

Glaze & Wrap

In a small bowl, mix together...

• 1/2 cup ketchup
• 3 tbsp brown sugar
• 1 tsp dry mustard

Brush half the glaze over the top and sides of the loaf. Weave a lattice over the top with...

• 6 strips bacon

Tuck the ends of the bacon under the loaf so it stays in place while baking.

Note: Want an easy side? Scatter potato or carrot chunks tossed in olive oil, salt and pepper around the loaf to roast alongside it.

Bake

Bake 45 minutes. Brush with the rest of the glaze and bake 20–30 minutes more, until the inside reaches 160°F. Let the loaf rest 15 minutes before slicing so it holds together.