Sweet, sweet Friday. I have never been so happy to see you. To say this week has been killer would be an understatement. But, I lived through it and I’m ready for some R&R to regenerate myself in order to do it all again next week. Thankfully my parents are here to manage the 4 dogs at our house, so I’m able to focus on work and not have to worry about poop in the house, or dogs fights, or whatever else those cuties can get in to. As a reward for helping me out so much, I made this bacon wrapped meatloaf for dinner last night. If you ever known someone to not like meatloaf, try wrapping it in bacon and feeding it to them. I’ll bet they’ll love it!
Bacon Wrapped Meatloaf recipe from Baked by Rachel
1/2C bell pepper, any color
1/2C mushrooms **I skipped this part
3 cloves garlic, minced
2tbsp olive oil
1 1/4 – 1 1/2C seasoned breadcrumbs
3/4lb sausage (I used hot sausage) **I skipped this part
1 1/4lb beef (I used meatloaf mix instead which consists of beef, veal and pork)
1/2C Parmesan cheese, grated
1/2 – 1 tsp red pepper flakes (optional)
1/2 tsp salt
1 tsp pepper
1 1/2 tsp oregano
1/2 tsp basil
pkg bacon strips (10-12)
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Prepare veggies by dicing onion, mushrooms and bell pepper. Mince garlic. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are translucent. Transfer to a large bowl to cool. This is the bowl you’ll be mixing the entire meatloaf in, so make sure it’s large enough.
Add in breadcrumbs and milk, mix well. If using sausage links, remove casings. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings including the optional red pepper flakes. Get in there with your hands and mix well. Transfer mixture to prepared baking sheet. Form a 10×4″ log, roughly.
Starting at one end, begin laying bacon over the meatloaf log in a diagonal pattern. Overlap each piece slightly to allow for any shrinkage that may occur when the bacon cooks. Be sure to leave 1/2″ overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.
Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven. Cool slightly. Using two large spatulas (I used grilling spatulas because they’re so much bigger than the traditional kitchen variety), carefully transfer to a second parchment lined baking sheet or serving platter to cool for at least 10 minutes. Cut into 1/2 – 1″ pieces with a serrated knife.
Not only have my parents been helping with the dogs, they also took down our outdoor christmas lights, and my mom solved my lemon dilemma. No, she surprisingly didn’t jump the fence. She went and asked nicely, and our lovely neighbor gave us a bagful. Thanks mom! Thanks neighbor! Lemon recipes to come! Have a seriously fantastic weekend everyone!!!