Bacon Makes It Better


ALT

Ever since making a trip to Buster Rhino’s for a maple cured bacon tasting, I’ve been of a mind to make a meatloaf. Because what’s better than a meatloaf topped with bacon? Am I right?

Once again, the Epicurious app came to my aid and I found this recipe from Cooking With Convection for Old Fashioned Meatloaf. Of course, I can never follow a recipe strictly (which is why I’m a terrible baker), so what follows is the recipe with my adjustments. Just a note before we start, I used 5 disposable mini loaf tins for these. Five for $1.00 at the Dollar Store!

Ingredients

  • 1 lb lean ground pork
  • 1 lb ground beef round
  • juice of ½ a lemon
  • 1 ½ C finely chopped onions
  • 1 C prepared Italian bread crumbs
  • 1 C diced canned tomatoes
  • 3 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 package sodium reduced bacon
  • 3 Tbsp barbeque sauce (I used Buster Rhino’s original)
  1. Position the oven racks so that one rack is in the center of the oven.Preheat the oven to convection bake at 350°F.
  2. Cook 4 slices of the bacon on a foil lined tray, in the oven, for 25-30 minutes, or until crisp. Turn the bacon at the halfway mark. Drain, cool and crumble.
  3. In a large mixing bowl, combine all the ingredients (minus the uncooked bacon) together until well mixed.
  4. Line each mini loaf tin with 2 slices of the remaining uncooked bacon, stretching out as much as possible to have enough to fold over the top.
  5. Fill each loaf tin with as much of the meat mixture as will fit comfortably in there.
  6. Bake in the center of the oven for 35 to 40 minutes. At that point you’ll probably need to drain the fat. I flipped the loaf at this point so the bottom side of the bacon could crisp up too. Cook for another 15 minutes.
  7. Remove the pan from the oven, pour off the excess fat, and let the meat loaf stand for 10 minutes before serving.

I cooked two of the loaves tonight and inhaled one of them. The second will be part of a meatloaf sandwich for lunch tomorrow. The remaining tins got covered in tin foil, wrapped in cling film and popped in the freezer. Future meals! My lucky brother will be getting one of those.

Seriously, the loaves turned out really well. They were well seasoned, with a subtle tang from the tomatoes. And of course, the coat of bacon was a fabulous embellishment.

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3 Comments

  1. Posted February 25, 2010 at 1:01 am | Permalink

    I’m a bad baker too because I always tweak recipes! (Except that means cakes flop!).

    This meatloaf looks fantastic – yummy! I love the mixture of meats.

    • bevw
      Posted February 25, 2010 at 1:11 am | Permalink

      Thanks! And I know what you mean about cake flops. 🙂

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