Meatloaf is a wonderful meal to make during the weekend or when you have some time to devote to the kitchen because it means you will have leftovers! (well, maybe not if you’re cooking for 5, but I cook for 2… which means lots of leftovers.)
This recipe is a nice diversion from the tomato sauce-y recipes out there. Don’t get me wrong. I know people LOVE their meatloaf and ketchup, but the sweetness of the compote and the salty addition of bacon make this meatloaf pretty dang special. And when I say special, I really mean DELICIOUS.
Meatloaf with Balsamic Fig Compote
Meatloaf
2 lbs. grassfed ground beef
3- 4 slices of bacon, chopped small
1 onion, sliced thin
3 celery stalks, diced small
2 garlic cloves, minced
2 tsp. cumin
1/2 tsp. allspice
1/2 tsp. cinnamon
2 tsp. onion powder
1 egg
salt and pepper
Compote
1 c. water
10-12 dried fig, chopped
3/4 c. balsamic vinegar
1 sprig of sage or rosemary
1/2 of the carmelized onions from the meatloaf recipe
Meatloaf
- In a large skillet over medium heat, add sliced onions and about 1-2 Tbsp. of balsamic vinegar. Stir until cooked down and then turn heat down to low. Stir occasionally as the onions carmelize.
- Preheat oven to 375
- In a bowl, mix together meat, spices, egg, and celery.
- After onions are done, let them cool a bit.
- Add 1/2 of the onions to the meatloaf mix and combine well. (best to do with hands)
- Press meatloaf into a large loaf pan or 8 x 8 baking dish.
- Bake for about 45 mins until it reaches and internal temperature of 165.
Compote
- In the onion skillet, add water, vinegar, herb sprig, and figs. Simmer over medium heat until figs are soft and the sauce begins to thicken. If compote is too sour, cook longer. If too sweet, add some vinegar.
