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magazine fasteasyfresh beef and bacon meatloaf
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
5.0
(5)
Easy
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Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA's Best, a collection of our essential recipes.
3.7
(3.67)
Easy
Recipes
This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
4.0
(4.16)
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Recipes
Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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3.6
(3.6)
Recipes
A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.
4.0
(4.21)
Recipes
This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.
4.6
(4.6)
Vegan
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A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.
4.5
(4.5)
Easy
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4.0
(4.2)
Recipes
At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
3.7
(3.65)
Quick
Recipes
Cook a chicken burger in bacon fat, never look back.
4.0
(4.13)
Articles
(175)
Restaurants
The bacon mania of the 2010s may have calmed down, but concepts like a new 24/7 bacon-themed restaurant in Vegas prove everyone's favorite protein is never, ever going away.
Ali Francis
techniques
We developed the ultimate meatloaf recipe and can't wait for you to try it.
Dawn Perry
Culture
From medieval meatloaf (but really), to breakfast meatloaf in the 1870s, to the ketchup wonder we cherish today, a history of an American classic.
Frank Bruni and Jennifer Steinhauer
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Cooking
Right now is a good time to draw outside the lines.
Adam Rapoport
Cooking
On this episode of “Dinner SOS,” Chris and Eli help Tobi find creative ways to use up a whole lot of moose meat.
Bon Appétit Staff & Contributors
Videos
(266)
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Bon Appétit spends a day on the line with Pat LaFrieda, head butcher at Pat LaFrieda Meat Purveyors. Supplying meat to the most notable restaurants and hotels for over a century, Pat LaFrieda processes hundreds of thousands of pounds of meat a day and is home to the world’s largest dry-aging room. Take a look inside their operation and see what it takes to become America’s most celebrated butcher facility.
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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Warm up these winter months with our incredible beef and bacon stew recipe!
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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Join Brad Leone in the Bon Appétit Test Kitchen as he makes what he calls "poor man's steak and eggs." Brad actually uses ground beef instead of steak in this recipe, but you can use just about anything, like pork or sausage.
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Bon Appétit spends a day on the line with Jason Chow, co-owner and head butcher of The Local General Store in Honolulu, Hawai'i. As the first all-local butcher on O'ahu, Jason and his team are on a mission to make sustainably sourced, locally raised meat more accessible to the local community.