Best Grass Fed Beef Meatloaf In A Bacon Blanket Recipes

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET

Grass-Fed Beef Meatloaf in a Bacon Blanket image

Provided by Kemp Minifie

Categories Beef Pork Roast Kid-Friendly Back to School Dinner Lunch Meat Ground Beef Bacon Fall Winter Family Reunion Potluck Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 4 servings (with generous leftovers)

Number Of Ingredients 18

Ingredients

1 cup fresh bread crumbs (ground in food processor from 2 slices of bread)
1/2 cup milk
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 large celery rib, finely chopped
4 large garlic cloves, finely chopped
2 tablespoons olive oil
Salt
1 1/2 pounds ground grass-fed beef (preferably ground once; see Cooks' Notes)
1/2 pound ground pork (preferably shoulder, not lean; and ground once; see Cooks' Notes)
1/2 cup ketchup
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika (optional; see Cooks' Notes)
1/2 teaspoon freshly ground black pepper
6 bacon slices, halved crosswise
Special Equipment
A large, heavy rimmed sheet pan or flameproof roasting pan (not glass); instant-read thermometer

Steps:

Heat oven to 375°F with rack in middle.
Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
Let meatloaf rest in pan 10 minutes before transferring to a platter.

MEATLOAF IN A BLANKET

Meatloaf in a Blanket image

Another gem from my sister's family cookbook. This looks like a lot of work, but the steps are really simple and go quickly. The presentation of this is gorgeous -- almost like a "Ground Beef Wellington." Experiment with different breads to give it a different touch each time. Terry adapted this from an early food processor cookbook that advised you to grind the meat yourself. That's not necessary, but PLEASE be sure to use the leanest ground beef and pork possible.

Provided by SheCooksToConquer

Categories Pork

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf unsliced French bread (sour dough is great, round loaves are easiest to work with)
1/2 cup low-fat milk
1 bunch fresh parsley
1 tomatoes
2 eggs
1 1/2 teaspoons salt
1 garlic clove, crushed
pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 lb lean ground beef
1/2 lb ground lean pork
1 hot Italian sausage, ground
1 tablespoon butter

Steps:

Preheat oven to 350.
Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
Finely chop parsley and add to bowl.
Dice tomato and add to bowl.
Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
Pack meat mixture into bread shell. Replace top.
Rub butter on bread.
Wrap bread in foil and bake at 350 for 2 hours.
Use a serrated knife to cut loaf into wedges and serve.

Nutrition Facts : Calories 721.8, Fat 32.7, SaturatedFat 12.3, Cholesterol 204.4, Sodium 1966.8, Carbohydrate 64.5, Fiber 4.6, Sugar 3.3, Protein 40.1

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE - (4.6/5)

Grass-Fed Beef Meatloaf in a Bacon Blanket Recipe - (4.6/5) image

Provided by á-175897

Number Of Ingredients 16

Ingredients

1 cup fresh bread crumbs (ground in food processor from 2 slices of bread)
1/2 cup milk
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 large celery rib, finely chopped
4 large garlic cloves, finely chopped
2 tablespoons olive oil
salt
1 1/2 pounds ground grass-fed beef
1/2 pound ground pork
1/2 cup ketchup
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
6 bacon slices, halved crosswise

Steps:

Heat oven to 375°F with rack in middle position. Meanwhile, stir together bread crumbs and milk in a large bowl and set aside. Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool. Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive. Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it. Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes. If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes. Let meatloaf rest in pan 10 minutes before transferring to a platter. Leftover meatloaf keeps, well covered and chilled, 4 days.