Video: Stay warm with bacon-wrapped meatloaf
Recipe: Bacon-wrapped meatloaf
- For meatloaf:
- 1 cup whole milk
- 6 slices white sandwich bread (the soft stuff!)
- 2 pounds ground beef
- 1 cup freshly grated Parmesan
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon Cajun seasoning
- 1/4 to 1/2 cup minced flat-leaf parsley
- 4 eggs, beaten
- 8 to 12 thin bacon slices
- For tomato sauce:
- 3/4 cup ketchup
- 6 tablespoons brown sugar
- 1 teaspoon dry mustard
- Several dashes hot sauce (more if you like)
- Dash or two of Worcestershire sauce
Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Recipe: Creamy bacon cheese grits
- 8 slices regular bacon, cut into 1/2-inch pieces
- 1 whole yellow onion, chopped
- 2 cups stone ground grits; the more coarse, the better!
- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cup grated Cheddar or Monterey jack cheese
- 1 dash cayenne, for heat
- Salt as needed
- Black pepper to taste
In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30 to 40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve with meatloaf!
© 2013 NBCNews
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