Bacon-Wrapped Meatloaf

By Leite's Culinaria

Ingredients

1 medium (6 oz) onion (coarsely chopped)
2 garlic cloves
1 celery stalk (coarsely chopped)
Leaves from a small bunch of fresh flat-leaf parsley (about 1 cup)
2 tablespoons olive oil
1 pound, 10 ounces ground beef (preferably 85/15)
12 ounces ground pork
2 large eggs (lightly beaten)
2 tablespoons milk
1 14 cups fresh bread crumbs
1 teaspoon dried thyme
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 teaspoon sweet or regular paprika
4 tablespoons chili sauce or ketchup
2 to 3 bay leaves
5 to 6 bacon slices
Sea salt and freshly ground black pepper
Mashed potatoes (optional)
Gravy (optional)

Prep Time45mins
Cook Time105mins
Servings6

Instructions

Preheat the oven to 350ºF (180°C).

In a food processor, combine the onion, garlic, celery, and parsley, and pulse until finely chopped, about 30 seconds.

Transfer the mixture to a skillet along with the oil and cook over low heat until softened, 5 to 10 minutes.

In a large bowl, combine the cooked onion mixture, beef, pork, eggs, milk, breadcrumbs, thyme, salt, pepper, paprika, and chili sauce or ketchup. Mix with your hands until well blended.

Form the mixture into an oval loaf shape approximately 10 by 7 by 2 inches (25 by 18 by 5 cm).

Place the bay leaves in the middle of a heavy rimmed baking sheet or shallow roasting pan and place the meatloaf on top. Arrange the bacon slices lengthwise on top, at equal intervals, to cover the meatloaf. TESTER TIP: The bacon may not completely cover the surface of the meatloaf. That's perfectly fine. Just space the strips evenly.

Bake until the meatloaf is browned and the internal temperature is 160°F (71°C), 60 to 90 minutes, depending on the exact shape and size. Do check the meatloaf regularly and, if there are pan juices, you can use them to baste the meatloaf to help keep it moist.

Let the meatloaf rest for at least 15 minutes before slicing and serving, if desired, alongside mashed potatoes and gravy.