BACON WRAPPED MEATLOAF
(serves 8-10; adapted from The Joy of Cooking)
3 1/2 pounds ground beef (preferably ground chuck)
1 1/2 cups chopped onion
1 cup dry breadcrumbs or quick-cooking oats (obviously, optional)
2/3 ketchup (or substitute barbecue sauce)
3 tablespoons dijon mustard
2/3 cup chopped fresh herbs (i.e.: parsley, oregano, rosemary)
2 eggs, beaten
1-2 tablespoons garlic powder or a few cloves of garlic, minced (I used both, the more the better!)
1 tablespoon salt
1/2 tablespoon black pepper
1 package bacon
Optional: 2-3 cups root vegetables, peeled and cut into bite-sized pieces
1. Preheat oven to 425 degrees. Add all ingredients in a large bowl and knead with hands to combine (don’t overmix).
2. Put meatloaf mixture in a 13″x9″ baking pan and form into a loaf shape (or whatever shape your heart desires). Cover top of loaf with the entire package of bacon, or until there’s no more space, laying the strips side by side.
3. Bake in the 425 degree oven on the middle rack for the first 20 minutes to “sear” the bacon and help it to get crispy. Lower the heat to 375 degrees and bake another 40 minutes, or until a thermometer inserted reads 160 degrees.
4. Pour off the grease and let it sit at least 15 minutes before cutting and serving to keep the juices inside.
Source and Photo: Culinary Pirate
