Grass-Fed Beef Meatloaf in a Bacon Blanket

This bacon-wrapped meatloaf is rich and moist. It's a meal the whole family will enjoy, and the leftovers make a mean sandwich with caramelized onions and Dijon mustard, or simply lettuce, tomato, and mayonnaise.

Photo by Ally H.
Adapted from epicurious.com

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

4

servings

Adapted from epicurious.com

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

Directions

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.

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