A beerific variation to meatloaf that takes your mom's basic baked ground meat and takes it to a whole new level.





The meat is mixed with an onion beer reduction, spices and panko then topped with a glaze of spicy barbecue sauce and bacon.





Moist, flavorful - perhaps the best meatloaf EVER.





The flavor will change depending on the type of beer used. I recommend a dark or amber beer. I used a bottle of my husband's home brewed nut brown ale. Yum!









Beerific Barbecue Bacon Meatloaf

2 Teaspoons Canola Oil

1 Medium Vidalia Onion, Chopped

1 12-Ounce Bottle Beer

1 Teaspoon Dried Thyme

1 Teaspoon Dry Mustard

3/4 Teaspoon Salt

1/8 Teaspoon Freshly Ground Pepper

2 1/2 Pounds 85%-Lean Ground Beef

1 Fresh Panko Crumbs

1/4 Cup Chopped Fresh Parsley

1 Large Egg, Lightly Beaten

1 Egg White, Lightly Beaten

8 Strips Bacon

Preheat oven to 375°F. Line a small baking dish with aluminum foil and coat with a thin layer of oil.





Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is syrupy, 8 to 10 minutes.





Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.





While the onion mixture is cooling, cook bacon until just starting to crisp.





Add beef, panko, parsley, egg and egg white to the onion mixture.





With clean hands, mix thoroughly. Form into a loaf and place in the prepared pan.





Pour 1/2 of the barbecue sauce on the meatloaf and spread to cover. Lay slices of bacon evenly over top and press gently into the sauce so they lay flat against the loaf.





Bake the meatloaf for an 1 hour 15 minutes. Remove from oven and spread the rest of the barbecue sauce over the top of the meatloaf. Bake for an additional 5 minutes. Remove from oven and let rest for 5 minutes; drain grease from the pan and slice.



