Andrew Zimmern's Bacon-Laden Meatloaf Is Inspired By His Grandmother's Recipe

Hot out of the oven for family dinner, or sliced for cold picnic sandwiches, meatloaf is an unforgettable meal of many American childhoods. It's also a great way to stretch your meat supply — akin to scrapple – and it's older than you might think. Cook's Illustrated explains that a recipe for meat, wine, and bread appeared in the Roman cookbook "Apicius" from the 4th or 5th century. They add that meatloaf became widespread when meat grinders came about in the 1800s and that the dish was near-necessity during the Great Depression when industrialized food production offered a variety of affordable fillers including bouillon and mustard.

Meatloaf is fairly simple to make, coming together with basic kitchen staples like ground meat (beef, pork, or even veal, bison, or venison if you want to get fancy), eggs, milk, and something starchy — like old bread, breadcrumbs, panko, crackers, and even oatmeal, savory cereal, and potatoes. It's one of those recipes that everyone, including kids, can make. As such, celebrity chefs tout their own takes on this timeless classic, including Andrew Zimmern, and his version is made extra special by the addition of bacon.

According to his website, chef, restaurateur, and TV personality, Andrew Zimmern, crafts his meatloaf like his grandma did. He describes it as a "hearty meatloaf of beef, pork, and veal studded with flavorful vegetables," and indeed, it's a great recipe for sneaking veggies into kids' dinners. But he also includes bacon a shortcut into many a foodie's heart — to elevate a humble dish to gastronomic glory. In a tweet, Zimmern calls it "Sublime." He also explains that a slice of bacon beneath the loaf infuses it with a sweet, smoky, salty aroma, while bacon laid atop the meatloaf helps keep it moist during cooking.

That last part is crucial because moisture is what you're looking for here. Cook's Illustrated explains that a panade works magic in meatloaf, defining it as an interplay of liquid and starch (often, milk and bread) that work to bind and moisten meats. But meatloaf is baked in the oven, and enrobing it with fatty bacon can stop it from drying out. It's similar to the larding technique, which bastes meat from within via inserted pieces of pork fat. Also, while lean meats like low-fat ground beef and ground poultry aren't the traditional choices for meatloaf, they might be your only option, and you'll need to add a little fat or oil to achieve success.

Andrew Zimmern's meatloaf also stands out because it calls for heavy cream instead of milk and breadcrumbs instead of the ever-popular bread, along with onions, celery, tomatoes, spinach, and a pinch of nutmeg. Check out different chefs' versions for creative ways to utilize pantry ingredients. For further fun with bacon, try Ree Drummond's favorite meatloaf that's bacon-wrapped and saucy. Ina Garten's meatloaf uses fresh thyme, chicken stock, and ketchup, while Gordon Ramsay's version sports mushrooms, balsamic vinegar, and parmesan (via Half-Scratched). You'll get a real kick out of Alton Brown's Good Eats Meatloaf with a chuck and sirloin blend, garlic croutons, red bell pepper, cayenne, and chili powder.

Aside from a perfectly-textured "crumb," successful meatloaves (yes, that's a weird word) also have a crispy, dark crust that nicely complements the soft, meaty interior. Frugal Cooking explains that you can achieve this by adding a little baking soda to the mixture, oiling the loaf, or reserving any sauce for use after the exterior has browned. And while meatloaf without the meat seems like it'd just be a bland loaf, there are many tantalizing meatless versions, like veggie meatloaf with lentils, walnuts, and mushrooms from World of Vegan. Whatever you have on hand, meatloaf is a thrifty, tried, and true comfort food.