Meatloaf Bacon Burgers
Recipe by Steve Schimoler, executive chef and owner of Crop Bistro & Bar in Cleveland, OH
What you’ll need:
1 lb. ground sirloin, preferably Certified Angus Beef
1 lb. ground beef brisket
6 eggs
½ medium yellow or Spanish onion, minced
2 cloves garlic, minced
1 Tbsp dried basil
1 Tbsp dried oregano
2 tsp salt
1 tsp black pepper
2 cups panko breadcrumbs
½ cup ketchup
10 to 12 slices bacon
How to make it:
1. Preheat your oven to 350°F. In a large mixing bowl, add the meat, eggs, onion, garlic, basil, oregano, salt, and pepper. Using your hands, combine the mixture until uniform throughout.
2. Add the panko and mix until well incorporated, but take care not to over-mix. Transfer the meat to a large baking sheet or ovenproof baking dish. Shape into a log about 3 inches in diameter and 8 inches long. Brush the meatloaf with the ketchup.
3. Carefully wrap the loaf with the bacon strips, overlapping each slice slightly and tucking the bacon under and around the loaf.
4. Transfer the meatloaf to the oven and bake until the bacon browns and a meat thermometer inserted into the thickest part of the loaf reads 155°F, 45 to 55 minutes.
5. Remove the meatloaf from the oven, transfer to a clean tray or plate, and allow to cool.
6. Wrap the meatloaf in plastic wrap and refrigerate for at least 3 hours or overnight.
7. Slice the meatloaf into 1-inch-thick slices and grill over direct heat until seared, 1 to 2 minutes on each side. Serve with the toppings of your choice. We recommend the cherry barbecue sauce (below) and caramelized onions. Makes 10 to 12 burgers.