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Tavern on the Green's Meatloaf

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“My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.”
12hrs 55mins
1 loaf

Ingredients Nutrition


  1. In a large bowl, beat together the eggs and milk.
  2. Add the torn bread and let it absorb the liquid for about 15 minutes.
  3. Meanwhile, cook bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set aside to cool.
  4. Stir the bread mixture with a fork to blend.
  5. Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly.
  6. Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
  7. Cover bowl and refrigerate overnight.
  8. When ready to cook, preheat oven to 375 degrees.
  9. Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high.
  10. Place in the middle of a low-sided baking pan and bake for 35 minutes.
  11. In a small bowl, whisk glaze ingredients together.
  12. Brush meatloaf with glaze and bake for another 20 minutes.
  13. Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.

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