“What I regret most in my life are failures of kindness.” ~ George Saunders
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have had a busy couple weeks with fall startups and back to school, including our ‘Welcome Back Students’ event at church where we fired up our amazing new bread/pizza oven.
RECIPE OF THE WEEK
There was a chill in the air last week which felt like fall. With everyone tired at the start of school it seemed like the right time for hearty meatloaf. Thanks to Ree Drummond for this basic recipe. I used ground beef from Costco, which comes in 1 1/3 pound packages so adjusted it accordingly and left out parsley at family requests. It made a BIG meatloaf with plenty leftovers.
BACON WRAPPED MEATLOAF
- 1 1/3 cups milk
- 8 bread slices
- 2 2/3 pounds ground beef
- 1 1/3 cups grated Parmesan (5 ounce container)
- 1 1/3 teaspoon salt
- Freshly ground black pepper
- 1/3 teaspoon seasoned salt
- 5 eggs, beaten
- 8-12 thin bacon slices
TOMATO SAUCE
- 2/3 cup ketchup
- 1/2 cup brown sugar
- 1 1/3 teaspoon dry mustard
- Dash or 2 or 3 hot sauce
- Dash or 2 or 3 Worcestershire sauce
Preheat oven to 350 degrees F.
Pour milk over the bread in a large bowl and allow it to soak in for a few minutes. Beat the eggs in another bowl. Add ground beef, Parmesan, salt, pepper to taste, seasoned salt and beaten eggs to the bread and mix with your hands 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. Put all the sauce ingredients into a blow and stir until well combined.
Pour one-third of the sauce over the top of the meatloaf. Bake for about 1 1/2 hours, until the meatloaf is no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with remaining tomato sauce as a dipping sauce.
