Meatloaf Wrapped in Bacon (Grass-fed Beef)
What is manlier in description than a MEAT – LOAF. I mean, it’s a large, man-sized portion of meat. The only the thing to make it more heavenly, bacon! (Along with the fact that the beef is actually raised an hour from me. Keeping it local!)
This recipe does take more preparation and cook time than a quick hamburger, but it is still simple and can be done in multiple days. It’s also a great Sunday dish to prep and throw in the oven as you get home from the work or the gym.
My boy for this recipe was a high school friend, Jake. It had been a while since we had hung out, so my lure of a large meat loaf worked to get to catch up with him again.
|Salisbury, NC All Natural Beef
1 pound ground beef, (grass-fed)
2 slices whole-grain bread
¼ cup skim milk
½ cup onions, finely chopped
2 tablespoons freshly grated parmesan cheese
1 teaspoon dried Italian seasoning
1 large egg, beaten
1 glove garlic, finely chopped
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¼ teaspoon ground pepper
4 slices bacon
Preheat the oven to 375 degrees.
In a large bowl, combine the bread and milk. Allow it to soak for a few minutes, then mash by hand.
Add to the bread mixture: beef, onions, parmesan, Italian seasoning, egg, garlic, Worcestershire, salt and pepper. Mix thoroughly by hand.
Shape into a loaf on a baking sheet.
Lay bacon slices, overlapping, on the top of the meatloaf.
(note: if you need to prep this the day before, cover with foil and place in the fridge at this point.)
I am not a ketchup person, so I didn’t add this, but the Pioneer women (see below) created a sauce: combine 1.5 cups ketchup, 1/3 cup brown sugar, 1 teaspoon Dry Mustard, and hot sauce to taste. Spread over loaf.
Bake the meat loaf for about 45 minutes, or until the meat is cooked through (165 degrees.)
Allow to rest for 5-10 minutes, then slice and serve with @Potatoes.