This glazed meatloaf will be an instant family favorite. From our friends at Demetria Estate in the Santa Ynez Valley. We suggest you serve it with Demetria Estate’s Cuvee Constantine.


  • 1 lb. ground beef
  • 10 oz. ground pork
  • 1/2 medium onion, minced
  • 2 cloves garlic, finely minced
  • 1/2 C. panko
  • 1.5 oz. Gruyere cheese, grated
  • 1 large egg
  • 1/4 C. whole milk
  • 2 Tbl. tomato paste
  • 1 Tbl. Worcestershire sauce
  • 1 Tbl. honey
  • 2 tsp. soy sauce
  • 1 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 5 sprigs fresh thyme, stems removed, minced
  • 6 oz. thick-cut bacon
  • 3 Tbl. ketchup
  • 1 Tbl. honey
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard

Preheat oven to 350 degrees F. Add ground beef and next 14 ingredients to bowl. Using your hands, kneed the mixture until uniform. Line broiler pan with parchment paper. Shape to meat mixture into a loaf on the parchment paper-covered pan. Top with bacon, slightly overlapping slices. Bake for 30 minutes. While meat loaf is in oven, make glaze by mixing remaining ingredients in small bowl. Remove meatloaf from oven and cover with glaze. Return meatloaf to oven and bake for a20-30 minutes, or until an instant read thermometer reads 160 degrees F. Remove meatloaf from oven and allow to rest for at least 15 minutes before slicing. Served with your favorite mashed potato recipe.


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