Bacon Wrapped Meatloaf 2

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Probably one of my best meals, so I whip this one out when I want to cook something that will impress people. It’s easy as hell and changes all the time depending on ingrediants, this time I used:

  • 4 pounds of lean ground chuck
  • 5 green onions, diced
  • 3 slices of wheat toast, toasted then cut into tiny cubes
  • 1/4 cup of beer, I used Sierra Nevada
  • 1 Roma tomato diced
  • 3 tbsp of mustard
  • Italian Seasoning, salt, pepper, cayenne, cumin, basil

Mix all ingredients in a bowl. I usually add a little ketchup or an egg to bind the meat, but this time I used beer. Use your hands to mix everything thoroughly. Form into a loaf in a baking pan.You do not need to grease the pan or loaf.

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Take bacon and start in the middle, wrapping it around. Tuck the bacon under the loaf or cut to fit. I had to cut it, since the meatloaf was so big I needed to wrap the whole thing.

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The pan should be big enough to hold the meatloaf with room. My loaf was a little big for the pan and had to dump the grease out 1/2 way through.  The bacon and meat will exude a large quantity of fats, it’s best to dump some out and not let the meatloaf saute in it.

Bake for 40 minutes at 350 degrees, standard Bekah baking time.

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