Meatloaf with bacon mustard sauce

From I would do anything for loaf. Especially meatloaf with bacon mustard sauce.

Ingredients

• 1 lb extra-lean ground beef
• 1 egg
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp grainy creole mustard (or any mustard of your choice)
• 2 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp each salt and pepper
• 1 tsp paprika

Bacon mustard sauce

• 4 slices thick smoked bacon, diced
• 1/4 cup shallots, diced
• 5 tbsp grainy creole mustard
• 3/4 cup chicken stock
• 1 tsp apple cider vinegar
• black pepper and salt to taste

Preparation

For the meatloaf, mix all ingredients together in a bowl. You have my permission to use your hands as long as you scrub them well afterwards. Preheat oven to 375 F. Spray a loaf pan or individual ramekins with a tiny bit of cooking oil and smush the meat mixture into it/them. Bake in the oven for 30-35 minutes, until the top is crusty and browned and the internal temperature is 160 F. Rest for 10 minutes before serving.

When the meatloaf is almost done, start making the sauce. In a skillet, heat the bacon and shallots over medium heat until the shallots are softened. Add the mustard, then stir in the chicken stock and vinegar. Reduce this mixture until it forms a smooth sauce. Season with pepper and salt if needed. Serve over the rested meatloaf.

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