Sunday, November 21
Bacon Wrapped Meatloaf from Book, Recipes Every Man Should Know
Once again, bacon has made something better: meatloaf.
Make plain meatloaf. Make bacon-wrapped meatloaf. Then tell me which one is better. Aw, never mind. Just make the bacon-wrapped meatloaf. It's absolutely better.
It's also in my book, Recipes Every Man Should Know, co-authored with Brett Cohen. This little, hardcover, black book details a number of recipes that... well, every man should know. You'll find manly breakfasts like Sausage and Egg Breakfast Hash, gut-filling dinners like Jumbalaya, and lots of bacon-spiked foods, including guacamole and brownies! All this goodness for a modest $9.95. Can you say Christmas stocking stuffer?
Here are a few tips for making a killer bacon-wrapped meatloaf:
1. Use the best beef and bacon you can afford. I prefer 85% lean beef. Any flavor bacon will do, so use your favorite. I don't suggest thick cut because it doesn't cook and crisp as well due to the criss-cross pattern.
2. Use your hands to mix the ingredients together. The mixture should be moist yet hold together nicely when formed into a long oval. Pat the sides together with the palms of your hands, then pat both ends to make it hold together compactly.
3. Criss-cross the bacon strips so it looks good. I mean, come on, that's one pretty beast, is it not?
4. Bake it on an aluminum-foil lined rimmed baking sheet for easy clean up. Or, if you have one, bake it on a roasting pan so the fat drips in the pan.
5. To ensure the meat is safely cooked, use a meat thermometer which should read 160-165 degrees. If you don't have one, then insert a knife into the thickest part of the loaf to ensure the meat is no longer pink.
Makes 4-6 servings for hungry guys or 8 servings for women and kids
1 tablespoon canola oil
1 small yellow onion, diced
2 pounds ground beef (85% lean is best)
3/4 cup plain bread crumbs
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1 teaspoon salt
1 teaspoon black pepper
several dashes hot sauce
6 tablespoons ketchup, divided
8-10 slices bacon
1. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onions and saute 3-5 minutes or until lightly browned; let cool slightly.
2. In a large bowl, combine sauteed onions with all ingredients from ground beef through hot sauce, plus 2 tablespoons ketchup. Using your hands, mix until thoroughly combined. Transfer beef mixture onto a large baking sheet lightly greased with canola oil or cooking spray. (You can line the pan with aluminum foil for easy clean-up.) Shape into an oval mound or long rectangle and lay bacon slices over the top so that they crisscross. Wash your hands, then brush remaining 4 tablespoons ketchup over bacon and meatloaf.
3. Bake 50-60 minutes, or until browned on top and cooked through. (A thermometer inserted into the thickest part of the meatloaf should read 160 to 165 degrees F.) If you don't have a thermometer, insert a knife into the thickest part to ensure meat is no longer pink.
You might also like these porky recipes from Food Blogga:
Rigatoni with Pancetta, Chestnuts, and Marsala Wine
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup
Eggplant, Caramelized Onion, and Prosciutto Pizza with Smoked Mozzarella
Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto
Check out my NPR piece"Bacon Gets Its Just Desserts" 2009 which includes four bacon-centric recipes:
Maple-Apple-Bacon Cake with Maple Glaze
Chocolate Chip-Bacon-Pecan Cookies
Peanut Butter-Maple Bacon Fudge