Tuesday, December 8, 2009

Loafing around...

Hi friends. I will not be around today to write anything interesting. So I wanted to leave you with a great meatloaf recipe. If you don't have a huge family, you can eat half of it and freeze the rest for another night. Or make meatloaf sandwiches!

Bacon Wrapped Meatloaf


1/2 cup ketchup
1/4 cup brown sugar
4 tbsp cider or white vinegar


2 tbsp vegetable oil
1 medium onion, chopped
1 tbsp chopped garlic
2 large eggs
1 tsp of fresh thyme or 1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1/4 tsp hot pepper sauce (Tobasco works, add more if you like more of a kick)
1/2 cup whole milk
2 pounds of meat (I use a mix of turkey, beef, pork but you can use whatever you like best)
1 1/2 cups of fresh bread crumbs or panko
1/3 cup of minced fresh parsley
Sliced center cut Bacon! (optional)

1. Mix all the ingredients for glaze in a saucepan and set aside
2 Heat oven to 350 degrees. Heat oil in a medium skillet and add onions and garlic. Saute about 5 minutes, then set aside to cool.
3. Mix the eggs, thyme, salt, black pepper, mustard, Worcestershire sauce, hot pepper sauce, parsley and milk in a large bowl. Add the meat mixture, bread crumbs and cooled onion/garlic mix. Blend well with a fork but don't overdo it.
4. Dump mixture onto a baking pan lined with nonstick foil or parchment paper and form into a 9x5 inch loaf (Or you could form them into mini-loaves, great for kids). Spread half the glaze over it and cover with strip of bacon.
5. Bake the loaf until bacon is crisp. About and hour. Remove from the oven and set aside to cool for 15 minutes. While it cools, simmer the rest of the glaze until thickened slightly. Slice your meatloaf and serve with the glaze passed separately. Enjoy!

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