Bacon Wrapped Meatloaf is Like Pulling on Your Favourite Sweater!

Bacon wrapped meatloaf, ready to go in the oven!

There are some foods that are not fine dining, don’t set off fireworks, but when mentioned to most will light up a face instantly! This classic American dish is one of them! Mention it and everyone is like ‘oh yes!!’
Its one of those stay at home, snuggle up and stay warm, type of dishes! Spectacular and humble, all at the same time! Easy to make too, as you can throw in some root vegetables, that will roast and soak up the flavours, for a straight from oven to plate supper!! You can add gravy if you wish for even more cosiness, or add extra BBQ sauce on the plate to dip!!

WINE NOTE: Just a nice Cabernet Sauvignon, old world or new for a hint of pepper, with cassis, dried herbs and tobacco, that perfectly compliments this, whether with gravy or BBQ sauce.
Merlot from Chile would also go down very smoothly, if serving with gravy!

Meatloaf 4 servings
12 oz /350g ground beef chuck or round (minced steak)
3/4 cup / 100g finely chopped onions
1/2 cup / 65g breadcrumbs
1/2 cup / 125ml ketchup or BBQ sauce
1/2 cup / 1 small pack finely choppped parsley
2 medium eggs beaten lightly
1/2 tsp ground thyme (dried thyme)
1/2 tsp salt
1/4 tsp fresh ground black pepper

Pack of smoked bacon (smoked streaky bacon)
Sprigs of thyme

Preheat oven to 350F / 180C / 160Fan

Combine all of the ingredients -exceot the bacon and thyme sprigs in a mixing bowl and knead together.

Form a loaf in a baking pan then wrap with the strips of bacon, slightly overlapping each strip and tucking under.

Surround with chosen seasonal vegetables, then place in the middle of the oven and bake until a thermometer placed into the center of a loaf reaches 160F/72C, approximately 1 1/4 hours.

Let stand for 15 minutes.

Serve with gravy if desired.



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