Bacon Wrapped Meatloaf

So I made a meatloaf.

I have done this one before and it is a popular one with the male population.

It's a miracle if you eat it without having chest pains. So if you are a health nut, this is NOT a meat for you!

 

Wanna know how I make mine? Keep reading!

 

 

Here is what you'll need: 

Approximately 1lb lean or regular ground beef

 Approximately 1lb lean ground pork

1 package of bacon

1 cup bread crumbs

2 eggs

A few handfuls of grated cheese of your choice - I use marble

6-8 good sized mushrooms - I prefer crimini - coarsely chopped

1 shallot - or you can use onion - finely chopped

4-5 cloves of garlic minced

1 package of powdered grave - I used a mushroom one

Salt and pepper to your liking

Sprinkle of basil

Smoked paprika - if you smoky flavor

Water or milk. I used water

 

Line a casserole dish with bacon. I use a round one because that's what I have.

Use whatever is big enough to hold everything, but I wouldn't go too shallow. 

 

Heat up  some olive oil on the stove in a pan. Sautee the garlic, shallots and mushrooms and season with a little S&P, until they look done. Remove from heat.

 

In a large bowl, mix the meat, eggs, bread crumbs, basil, sprinkle of the paprika, handful of cheese, powdered gravy, a bit of salt and pepper and your sautéed mushrooms and whatnots.

Mix together either with your hands or a wooden spoon. I use a wooden spoon because it's cleaner.

 

Dump meat mixture into the bacon lined casserole dish and sprinkle the top of the meatloaf with some more grated cheese if you'd like and then fold the bacon over top.

 

Bake on 350*F for about an hour and a half. If you are using a thermometer, it should read 155*F when done. As you can see - I had to cut into mine - BEFORE I took the picture - as I don't have a meat thermometer. I am going to buy one. Haha!

 

Now - for sides - one thing I like to do is make mashed potatoes.

So make your favorite mashed potatoes. Mine are usually with white or Yukon golds - but last night I used red... Because I am cheap. Haha!

I boil the potatoes to the point of being ready to mash.

Drain them and leave them in the colander in the sink.

Take a good heap of butter - as much as you and melt it in the potato pot.

Add a ton of minced garlic and cook it down.

One thing I like to do sometimes is get the butter to the brown point. That one you have to watch like a hawk. The second that butter turns brown you have to remove it from the heat.

I didn't do I that way last night though.

When the garlic is cooked - add your potatoes back in and mash them.

I like to add sour cream, but I forgot to get some yesterday.

Because why should the potatoes be any less unhealthy than the meatloaf? 

 

NOW - the gravy.... At some point during cooking - maybe more than once, pull the meatloaf out of the oven. As it is cooking, it is releasing juices and fat and shrinking in the dish. Use a turkey baster to suck out all of those juices.

Put them in a pot.... add some water if you'd like - and a package of powdered gravy. Yes - I cheat.

Gravy - again - make it to your liking. Add some pepper or herbs. I added a bit of starch to thicken it because I wanted more gravy than what the package would allow. Buy two packages if you want. You can use flour... I added more of the meatloaf juice as I went along. Really - just make your gravy. There's no right and wrong way!

 

Finally - pick your favorite veggie to serve with it as well so you don't feel too guilty about all that bacon and meat and cheese and butter... and VOILA! Bacon wrapped meatloaf just happened.  

 

The beauty of meatloaf is that is - just like my pasta sauce - is a blank canvas. Don't be afraid to tweak it... don't be worried if you aren't accurate with measurement... I rarely am unless I am baking.

Cooking is like art. You can express your creativity through food.

 

ENJOY!

Pasta Sauce Revival

 

I seriously have BARELY cooked since I have been back in Alberta.

Who was I going to cook for? It was never worth making the mess just for me. Alas - I ate take out, salads, fruit, veggies, soup....

 

Cooking has always been something I love to do. A creative outlet. Especially cooking for people.

 

So now that I am seeing someone, I have started to dabble in the kitchen again.

I did 2 half assed slow cooker meals - a stew and a meatloaf - for him, as well as my rouladen. That's the one with the beef, Dijon, onions, bacon - wrapped around a dill pickle, simmered in wine. Then I make a gravy and serve it with mashed potatoes. Garlic, butter, sour cream and some of the left over bacon. It is good. I will make a post about it next time I make it.

 

Pasta sauce has always been one of my favorites to make. You can take it anywhere. The pot and the tomato sauce are like a blank canvas just dying to be turned into something amazing.

 

This sauce I made last night was a good one to get me back in the game.

This one was made by pan frying to the point of ALMOST done, one pound each of ground beef and ground pork with some oregano.

I set that pan off to the side and in my most favorite pot EVER(the one my mom always used and said I could have when she was dead... so unfortunately I know have the pot), I started to sauté minced garlic and thinly sliced shallots in some olive oil. Once they started to soften up, I added chopped celery - about 7 ribs and one zucchini. I like the rustic feel to the sauce, so I tend to chop my veggies into larger pieces.

I then added in 4 diced roma tomatoes and the juice of half of a lemon, and a LOT of thick sliced mushrooms. Probably over a pound, white and crimini both.

Once I started to see a bit of browning on the bottom of the pot, I deglazed it with some red wine. I also added some of the juices that had cooked out the meat. Then I added my spices. Oregano, basil, a little thyme, some rosemary that I ground up with my mortar & pestle, smoked paprika, peppercorns - the colorful ones - that I cracked up myself, sea salt, parsley... and I think that was it.   

I let that cook down a bit and then I added a large can of tomato sauce, a drained can of diced tomatoes, some balsamic vinegar and then I let it simmer for a bit. I dumped the meat in and let it simmer down a lot, adding a few more spices to taste as I went along, as well as a bit of corn starch to thicken it up.

THEN... garlic bread.

I minced up garlic - put parsley, basil, smoked paprika, salt, pepper and a little lemon juice. Spread that on the French bread that I cut in half, Then I topped it with grated marble and parmesan cheese and tossed it under the broiler.

The sauce finished up. I served it over rotini, topped with grated parmesan... and it was fantastic!

And there was a ton of it so I have left overs galore! It is even better the next day. :)