Meat Lover’s Meatloaf

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Meat Lover’s Meatloaf

Dec 23, 2021 | Recipe, Entree

Meat Lover’s Meatloaf

Meatloaf on Pan

Even the kids will love this meatloaf!  Filled with tasty ingredients then topped with sauce and bacon. The oven will warm up the kitchen which makes this a perfect entrée for a cold, rainy night.


  • 2 Tablespoons More Than Olives Garlic Olive Oil
  • 1 Yellow Onion, grated
  • 2 Stacks Fresh Celery, small chopped
  • 4 Garlic Cloves, finely chopped
  • 1 Cup Ketchup
  • ½ Cup Apple Cider Vinegar
  • 6 Tablespoons Dark Brown Sugar
  • ½ Teaspoon Cayenne Pepper
  • 6 Tablespoons More Than Olives Aged Balsamic Vinegar
  • ¾ Cups Chicken Stock or Bone Broth
  • ½ Cup Fresh Parsley, chopped
  • 2 Large Eggs
  • 2/3 Cup Breadcrumbs, Plain or Italian
  • ½ Cup Parmesan Cheese, finely grated
  • 1 Tablespoon Sea Salt or Kosher Salt
  • ½ Teaspoon Black Pepper, freshly ground
  • 2 Pounds Ground Beef, 15% fat or 7% fat
  • 10-12 Strips of Bacon, uncooked

Preheat your oven to 350 degrees.  Line a rimmed baking pan with foil and then parchment paper.

Using the side of your grater with the large holes, grate the yellow onion.   Chop the celery and garlic cloves. Add them into a small skillet, with the More Than Olives Garlic Olive Oil, and cook over medium heat until very soft about 5 minutes, stirring them occasionally. Transfer them to a large bowl when done. 

In a small non-stick saucepan place the ketchup, apple cider vinegar, More Than Olives Aged Balsamic Vinegar, brown sugar, and cayenne.  Stir to combine and bring to a boil. Reduce the heat so the sauce can simmer. Continue stirring until the sauce slightly reduces and is a bit syrupy. About 5 minutes. 

When the sauce is done, take 2 tablespoons of the sauce and add to a blender along with chicken broth and fresh parsley. Blend until smooth.  Let the rest of the ketchup sauce sit in the pan.

Add to the large bowl the cooked veggies, the broth mixture, eggs, breadcrumbs, parmesan cheese, salt, and pepper.  Mix with a large spoon to combine. Add your beef and mix well. Using your hands works best!  Transfer the meatloaf mixture to the prepared pan and form into a long log (about 12” x 5”), smoothing the surface of the loaf. Brush the loaf with the remaining sauce, saving just a little to brush over the bacon. Drape the bacon strips in a crisscross pattern over the loaf, tucking the ends underneath the meatloaf. Brush the last little bit of sauce over the bacon.

Bake until an instant-read thermometer inserted into the center registers 165 degrees and the bacon is crisp about 70-80 minutes. Let the meatloaf rest on the counter for 10 minutes before slicing. 

If you want some sauce to drizzle on each slice of meatloaf when serving, you can double the batch of the sauce.  If you end up with leftover sauce it would be great drizzled on a pulled pork sandwich or used as a dip for chicken strips.

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At More Than Olives we thoughtfully select specialty foods that will enhance your kitchen culinary experiences. We continue to look for new products and we welcome you to visit our Folsom store for tasting experiences.

“This is a great little place. The staff is super friendly and helpful. We were visiting from GA and couldn’t take the large bottles of oil or vinegar back with us on the plane so they helped us pick out our favorites and shipped them to us. It all arrived in perfect condition. Everything is so good but our favorite is the Sex on the Beach balsamic vinegar! If you’re in Folsom you have to go! ❤️”
Jennifer Pearson

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“Delicious and aromatic California olive oils and highly flavorful balsamic vinegar varieties! The employees are always friendly and helpful. I really appreciate that I can refill bottles too.”
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