Meatloaf with Bacon, Caramelized Onion, and KalePosted by in Food
I don’t make meatloaf very often and when I do, I often use ground turkey instead of beef to lighten things up. Recently I was in the mood for a really hearty, wicked good meatloaf. So I jazzed it up with bacon, caramelized onions and kale. It was awesome!
Meatloaf with Bacon, Caramelized Onion, and Kale
2 slices of bacon, cut into small pieces
1/3 sweet onion, sliced thinly
1 lb ground beef
1/2 cup breadcrumbs (I used gluten-free)
salt and pepper to taste
1 tsp Italian seasoning
1/8 cup skim milk (I used lactose-free)
1/8 cup sweet and sour sauce
1 tbsp yellow mustard
1/4 cup grated Parmesan cheese
1/4 cup frozen kale (see note)
3 slices Fontina cheese
Preheat oven to 350 degrees. Cook the bacon in a small skillet until crisp. Remove bacon from pan and add the onions with a pinch of salt. Cook over medium heat until onions caramelize. Place beef in a bowl and add bacon, onions, and all other ingredients, except Fontina. Mix completely and place in a loaf pan. Bake for an hour. Top with cheese and broil until it melts.
Note: I buy fresh kale, cut the ribs out, roughly chop it and boil it until it is tender. I drain most of the water out and I freeze it in ziploc bags, like frozen chopped spinach. You could use fresh kale for this, just cut the ribs out, roughly chop and boil, then drain. 2-3 large kale leaves will be the right amount. You could also substitute pre-made frozen spinach.
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Not much of meat eater, and never eat bacon, but kale…love it, love it! I love that I’m seeing more dishes with that in it, too.
Ooh… we do love the meatloaf around here, and I just made one a couple days ago – from the classic Betty Crocker cookbook. Will try this one out.
I am always looking for new ways to use kale, which is so good for you. Thanks for this recipe. I’ll try it tonight.