A couple of months ago, my friend was overloaded with work, so I searched through her fridge to make dinner for her family. Ever since then, my friend has not stopped talking about the bacon wrapped meatloaf I made, and neither have I.
The bacon imparts a depth that some other meatloaves lack. I also added in what chefs call a mirepoix, which is a combination of celery, onions, and carrots. These three aromatics can enhance a dish and give it a mild complexity of flavor.
Bacon Wrapped Meatloaf
1 stalk of celery
1/2 small onion
1 large carrot
1 tablespoon oil
1 pound all natural sausage
2 pounds lean ground beef
2 pieces of white bread, crusts removed and torn into small pieces (or 1 cup panko bread crumbs)
1 14 ounce can evaporated milk
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 cup shredded Parmesan cheese
1 cup canned tomato sauce
1 clove garlic, minced
12 ounces bacon
1. Preheat oven to 350 degrees. In a food processor fitted with the steel blade attachment, pulse together carrot, onion, and celery until fined minced. Heat oil in a nonstick skillet set over medium heat and cook the onion mixture until softened, about 5 minutes. Allow to cool.
2. In a small bowl, place bread or breadcrumbs and pour over evaporated milk. Set aside. In a large bowl, combine meats, eggs, Worcestershire sauce, salt, cheese, tomato sauce, garlic, and cooled onion mixture with 2 forks.
3. In a large loaf pan, lay one end of a slice of bacon on one end of the pan, so the other end comes up over the side. Lay the next slice over the first slice so that it overlaps, and the end comes up over the other side of the pan. Repeat until the whole bottom of the pan is lined with bacon. Place meatloaf mixture on top of bacon and fill to the top. Take the ends of the bacon and wrap them up over the top of the meat mixture.
4. Bake for 1 hour, pull from oven and carefully drain off a bit of the fat. Return to the oven and bake for 30 minutes more.