I am pretty proud of my meatloaf recipe, so when my son the meatloaf conniseur suggested we try this recipe featured in food network magazine I was pretty skeptical. I still love my meatloaf recipe, but this one is pretty spectucular too.

Ingredients

6 serv.

ground beef↗1⁄2 lb
ground pork↗1⁄2 lb
ground veal↗1⁄2 lb
uncooked quick-cooking barley↗1⁄2 cup
diced orange bell pepper1 cup
grated carrot1⁄2 cup
diced celery1⁄2 cup
sun-dried tomato, chopped↗1⁄2 cup
grated onion1 cup
ketchup↗1⁄4 cup
chopped parsley1 teaspoon
chopped thyme1 teaspoon
eggs↗2
Worcestershire sauce↗1 tablespoon
garlic clove, minced↗1
teaspoons sea salt↗1 1⁄2
teaspoon pepper↗1⁄2
slices bacon↗8
cup ketchup↗1⁄4
tablespoons apricot preserves↗2
teaspoons reduced sodium soy sauce↗2
teaspoon rice vinegar↗1
teaspoon ground ginger↗1

Step-by-step instructions

1
in a large bowl mix meats, barley, vegetables, sun dried tomatoes, 1/4 cup kethchup, worcestershire sauce, herbs, salt, pepper, and mix until well combined.
2
shape into a loaf on a parchment lined baking sheet.
3
wrap in slices of bacon.
4
bake at 350 for 35 minutes.
5
in a large bowl combine 1/4 cup ketchup, preserves, soy sauce, rice vinegar and ginger.
6
remove meatloaf from oven and generously brush with glaze and bake 30 more minutes.

Source: food.com

Original recipe ↗

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