A from-scratch meatloaf (wrapped in bacon or not) that's sure to please!
Author: Mardi Michels (adapted from Lish Nelson's meatloaf, Gourmet, January 1999 by Karen Nelson Cox, Barnsville GA)
Recipe type: Main
2 small onions, finely chopped
20 soda crackers, finely crushed
2 large eggs, lightly beaten
3 pounds ground beef
1 cup pulverized canned tomatoes, drained before you blitz them
1/2 cup Dijon mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons Italian seasoning
8-10 rashes of bacon, thinly sliced
1 cup pulverized canned tomatoes
1/4 cup cider vinegar
1/4 cup packed light brown sugar
1/4 cup Dijon mustard
Preheat oven to 350°F.
In a large bowl, using your hands, mix ground beef with onion, soda cracker crumbs, egg, 1 cup of the pulverized tomatoes, mustard, salt, pepper and italian seasoning and lightly blend with hands until just combined.
In a roasting pan form mixture into two roughly 9- by 5-inch loaves and wrap the bacon strips over the top of one of the loaves and and bake in middle of oven 10 minutes.
While meatloaf is baking, in a small saucepan whisk together the second cup of pulverized tomatoes, vinegar, brown sugar and mustard and bring to a boil over medium heat.
After meatloaves have baked 10 minutes, spoon enough sauce over the unwrapped meatloaf to coat it.
Continue to bake, recovering with the sauce after 30 minutes for approximately 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160°F.
Tent the meatloaves in foil and allow to stand in pan on a rack 10 minutes. Return sauce remaining in saucepan to a boil and simmer 1 minute.
Serve the unwrapped meatloaf with sauce on the side. Serve the bacon-wrapped meatloaf as is.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2011/12/charcutepalooza-the-last-supper/