Ingredients Jump to Instructions ↓

  1. 5 strips lean bacon , finely chopped

  2. 6 cloves garlic , minced

  3. 2 medium onion s, finely chopped

  4. 1 medium carrot , finely chopped

  5. 2 pounds very lean ground beef sirloin

  6. 2 large egg s

  7. 1/2 cup milk

  8. 1 cup finely ground fresh bread crumbs

  9. 1/4 cup Dijon mustard

  10. 1/4 cup Barbecue Sauce (see page 96)

  11. 1 tablespoon bottled horseradish , well drained

  12. 1/2 cup finely chopped fresh flat-leaf parsley

  13. 2 tablespoons coarse salt

  14. 1 tablespoon freshly ground black pepper

  15. 1 teaspoon finely minced fresh thyme

  16. (or 1/4 teaspoon dried thyme )

  17. 2 to 3 cups crouton s

  18. 10 whole, unpeeled, garlic cloves

  19. 4 bay leaves

  20. 1 sprig fresh thyme

Instructions Jump to Ingredients ↑

  1. Place one-half of the croutons into a shallow baking dish at least 14 inches long.

  2. Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3½ inches wide × 2½ inches high × 12 inches long (or into a round, breadlike form, a letter of the alphabet, an oval, or into several small loaves). Press the remaining croutons into the loaf, making sure that they are partially pressed down into it.

  3. Gently press the unpeeled garlic cloves into the top of the meatloaf. Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary. Pierce the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned.

  4. Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter. Cut crosswise into 1-inch, or thicker, slices and serve.


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