Bacon-Wrapped Meat Loaf
Verified by SunnyJF
|3 poundsGround beef (chuck)|
|3 poundsground pork|
|3 mediumonions; peeled and cut into eighths|
|5 clovesgarlic; peeled and quartered|
|3 tablespoonsolive oil|
|2 teaspoonskosher Salt|
|1/4 teaspoonfreshly ground pepper|
|2 tablespoonsdijon mustard|
|1/4 cupTomato paste|
|1 tablespoonlight brown sugar|
|2 celery stalks; chopped|
|1 cupfresh bread crumbs; (made from 2 slices soft bread, ground in food processor)|
|6 slicesthick-cut bacon|
Bacon-Wrapped Meat Loaf Preparation
Preheat oven 375(F) degrees.
Place all the ground meat in a bowl. Mix and set aside. In a food processor, combine the onions and garlic and pulse until finely chopped (be careful not to puree).
Heat the oil in a large skillet over medium-high heat. Add the onion mixture, 1 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook until the onion is soft, about 5 minutes.Remove from heat. Stir in the mustard, tomato paste, and sugar. Set aside.
To the eat, add the celery, parsley, eggs, bread crumbs, the remaining salt and pepper, and the onion mixture. Using your hands, mix gently. Place the meat-loaf mixture in a 8 1/2 x 4 x 2 1/2-inch loaf pan. Top with the bacon slices, overlapping slightly. Place the pan on a baking sheet. Bake 1 hour and 30 minutes or until an instant-read thermometer registers 160 F.
Remove and let rest, covered, for 5 minutes. Pour off any excess fat.
This recipe will make enough meat loaf to freeze for later use.
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Bacon-Wrapped Meat Loaf Reviews
Easy prep and very tasty.
7 months, 3 weeks, 1 days, 8 hours, 10 minutes ago
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