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–+ servings
Prep Time 30 minutes
Cook Time 35 minutes
Cooling time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American

Ingredients
  

  • 2 large eggs lightly beaten
  • ⅓ cup milk
  • 3 Tbsp Worcestershire sauce
  • 2 ¼ tsp salt divided
  • ¼ cup olive oil
  • 1 large white onion finely diced
  • 2 cloves garlic finely grated
  • 2 tsp dried Italian seasoning
  • 1 tsp ground pepper
  • 3 Tbsp ketchup
  • 2 pounds lean ground beef
  • ½ cup gluten free panko bread crumbs
  • 6 slices bacon

Instructions
 

  1. Arrange a rack in the center of the oven and preheat to 450℉. Line a rimmed baking sheet with foil.
  2. Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined.
  3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, Italian seasoning, 1/4 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
  4. Add the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
  5. Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the gluten free panko and mix to combine.
  6. Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Top with bacon slices. Bake for 5 minutes, and then reduce the oven temperature to 350℉. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150℉, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

Notes

If you prefer to not use gluten free panko bread crumbs, you can substitute with regular panko bread crumbs.

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