Sunday, January 24, 2016


Serves four to six

1 Tbs. vegetable or olive oil; more for the baking sheet
1 cup diced red, yellow, or green bell peppers (or a mix)
1/2 cup finely chopped onion
1-1/2 tsp. minced garlic
3/4 lb. ground beef, 85-percent lean
3/4 lb. ground veal
3/4 lb. ground pork
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

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