2 T                    Olive Oil

1 ea                  Onion, diced

1 ea                  Carrot, diced

5 ea                  Garlic cloves, minced

2 lb                   Ground beef chuck

2 ea                  Eggs

2 lb                   Bacon, Par-cooked (½ the fat rendered)

1 lb                   Cheddar cheese

2 T                    Dijon mustard

2 T                    Balsamic vinegar

1 T                    Worcestershire sauce

1 cup                Jalapeno Ketchup

2 T                    Thyme, stemmed and chopped

¼ cup               Parsley, stemmed and chopped

½ tsp                Salt

½ tsp                Black Pepper

1 ½ cup                        Panko



Heat oil in a sauté pan over medium heat; add onions and carrots cooking to al dente.  Add the garlic sautéing for 1 minute – remove from heat allowing cooling.  Pre-heat the oven to 350 degrees.


In a mixing bowl whisk the eggs and then incorporate the cooked vegetables, Dijon, vinegar, Worcestershire, ½ cup ketchup, thyme, parsley, salt and pepper.  Once fully incorporated add the ground chuck and Panko.  Thoroughly mix all ingredients with a large fork being careful not to over work the ingredients or the meatloaf can become very dense. Form the mixture into a loaf on a roasting pan that drains; allowing oils to drain below. 

Cook the meatloaf for approximately 1 hour or until ambient temperature is 155 degrees.  Then coat the top of the meatloaf with the remaining bbq sauce cooking for an additional 15 minutes. Serve hot.