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

Previous Next

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.