Bacon-Wrapped MeatloafFrom nikchick 9 years ago
- 4 large eggs shopping list
- 2 teaspoons salt shopping list
- Freshly ground black pepper to taste shopping list
- ½ teaspoon Tabasco shopping list
- 1 teaspoon fresh rosemary or ½ teaspoon dried shopping list
- 1 teaspoon fresh thyme or ½ teaspoon dried shopping list
- ¼ teaspoon ground nutmeg shopping list
- 2 pounds ground beef (80 percent lean) shopping list
- 1 pound ground pork shopping list
- 1 pound ground veal shopping list
- 1 cup fresh bread crumbs shopping list
- 1 cup finely chopped onion shopping list
- 1 cup finely chopped celery shopping list
- 3 garlic cloves, minced shopping list
- ½ cup minced fresh flat-leaf parsley shopping list
- 1 cup grated parmesan cheese shopping list
- 12 slices thin-cut bacon shopping list
How to make it
- Heat oven to 350°. Whisk eggs with salt, pepper, Tabasco, rosemary, thyme and nutmeg in a large bowl. Add the beef, pork, veal, bread crumbs, onion, celery, garlic, parsley and Parmesan cheese; mix well. Form into a large free-form loaf, about 12 inches long and 7 inches wide, and place on top of a perforated broiler tray or onto a flat rack positioned in a roasting pan. I use a rack. (If the meat loaf is to be cooked on a rack, form the loaf first on a cutting board using wet hands. Place a large plate or platter on top, flip the loaf over, and then flip it back onto the rack.)
- Cover the loaf with bacon strips, tucking one end of the strip under the loaf, draping it up and over the meat, and tucking the other end under the other side. You may need to trim the bacon or fold it back up over the loaf a bit if it is too long. You will only want a half inch or so tucked under each side. The portion of the bacon underneath the loaf will not brown.
- Bake for about 1 hour 20 minutes or until the internal temperature reads 150° to 155°. (The USDA recommends 160°.) Cool for 20 minutes and serve.
People Who Like This Dish 11
The Cooknikchick Seattle, WA
The Rating2 people
great recipe thanksmomo_55grandma in Mountianview loved it
I'm absolutely gonna try this!
But I'm gonna cut the recipe down to about a third or so for me and the boy.
MAN you must have a big family! Thats gotta make ALOT of meatloaf!
But that's cool as long as you all have good taste. Or reall...moregourmetdad in Vernal loved it
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