No one EVER asks for meatloaf. When you think back on the last great thing you’ve eaten, meatloaf never comes up…until now. Meatloaf has a reputation for being boring, dry and tasteless. Trust me when I say, no more. The three types of meat (pork, veal and beef) represent the perfect trio for a flavorful, moist and tender dish. (Try it the next time you make meatballs too!) Wrapping the loaf in bacon is an old French cooking technique that ensures the meat is able to cook thoroughly without drying out. In addition, the fat bastes the meat and imparts a smokey flavor. We all know the power of bacon! My husband eats it (and LOVES it) with the bacon in tact, for the boys though, I take it off. They confuse easily, lol.
NOTE: This recipe will make 2 loaves which I needed for 8 people and hopes of not cooking the following day.
Feel free to half the recipe for 4-8 people.
INGREDIENTS:
2 Tbs. vegetable or olive oil; more for the baking sheet
1 medium onion, chopped
1 medium yellow pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
1 lb. ground beef, 85-percent lean
1 lb. ground veal
1 lb. ground pork
1 pack center-cut bacon
3/4 cup Parmigiano Reggiano (or other good quality Parmesan)*
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
2 tsp. kosher salt
1-2 tsp. freshly ground black pepper
1/4 cup flat-leaf parsley, chopped**
1/4 cup basil, chopped**
(PLEASE SEE COOK’S NOTES BELOW!)
* I already had a block of this cheese in my fridge so I used it. Again, you can use regular parmesan. By parmesan I DO NOT MEAN the powdered stuff on the sauce aisle!! The deli section is equipped with block imported cheeses in the cooler. If you don’t want to grate it yourself, there is a brand that offers the parmesan in little shards/grated.
** I used a quarter cup of the tube parsley herb blend and a quarter cup of the tube basil found in the produce section. They are super convenient because who doesn’t HATE discarding wilted herbs you were unable to use fast enough.
INSTRUCTIONS:
Heat the oven to 350°F. In a large skillet, heat the oil; add the onions and peppers and cook over medium heat until soft, about 4-6 mins. Add the salt and pepper followed by the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
In a large mixing bowl, combine all the remaining ingredients except the bacon. Add the cooled veggie mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. PLEASE BE GENTLE! HANDLE YOUR MEAT GENTLY!!! Pounding your meat, compacting it, smashing it (like I see some of y’all doing with hamburgers) will toughen your meat! So please don’t overwork the meat. (The goal is a tender, juicy loaf, remember?)
Oil a rimmed baking sheet, turn the meat mixture out onto the pan, and shape it into 2 large loaves. (I was thinking that the next time I make this I will divide the meat into 8 mini loaves so everyone can have their own. I’m considerate like that.
The only other adjustment needed would be to cut the bacon in half as well. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaves.)
Bake the meatloaves until an instant-read thermometer registers 160°F, 45 to 55 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.
I like to serve this with mashed potatoes and corn or sweet peas.
PLEASE PLEASE PLEASE TRY THIS RECIPE! YOUR MAN, YOUR GUESTS AND YOUR TASTEBUDS WILL LOVE IT!!!!!
