63. BACON-WRAPPED MEAT LOAF

makes four servings


3 lb. ground beef (chuck)
3 lb. ground pork
3 medium onions, peeled and cut into eighths
5 garlic cloves, peeled and quartered
3 tablespoons olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons Dijon mustard
1/4 cup tomato paste
1 tablespoon light brown sugar
2 celery stalks, chopped (2 cups)
1 cup fresh parsley, chopped
3 eggs
1 cup fresh bread crumbs (made from 2 slices soft bread, ground in a food processor)
6 slices thick-cut bacon (1/2 lb.)

Place all the ground meat in a bowl. Mix and set aside. In a food processor, combine the onions and garlic and pulse until finely chopped (be careful not to puree). Heat the oil in a large skillet over medium-high heat. Add the onion mixture, 1 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook until the onion is soft, about 5 minutes. Remove from heat. Stir in the mustard, tomato paste, and sugar. Set aside.

Heat oven to 375 degrees F. To the meat, add the celery, parsley, eggs, bread crumbs, the remaining salt and pepper, and the onion mixture. Using your hands, mix gently. Reserve 4 cups of the meatloaf mixture for tomorrow, and freeze 4 cups for whenever. Place the remaining meatloaf mixture in an 8 1/2-by-4-by-2 1/2-inch loaf pan. Top with the bacon slices, overlapping slightly. Place the pan on a baking sheet. Bake 1 hour and 30 minutes or until an instant-read thermometer registers 160 degrees F. Remove and let rest, covered, for 5 minutes. Pour of any excess fat. Slice and serve.


courtesy of: Real Simple, May 2004