Monday, September 19, 2011

Hearty Bacon-Wrapped Meatloaf

No, it  is not as scary as it sounds! I promise! The key to a non artery-clogging Bacon Wrapped Meatloaf?

Extra Lean Turkey Bacon. And Very Lean 97/3 Ground Beef. Yes. So this isn't gonna kill ya.

1 pound extra lean 97/3 (or 93/7 if you really want it) ground beef
7 slices extra lean turkey bacon
4 slices bread (I prefer whole wheat but you can use white)
1 cup fat free milk (or you can use whole or 2 % really)
1 egg, beaten
4 ounces fat free cream cheese, softened
2 tsp black pepper
2 tsp minced garlic
1/4 cup pickle relish

For the topping:

1/2 cup tomato ketchup
3 tbsp sugar
1/4 tsp cayenne pepper

Preheat oven to 375F.

Soak the bread in milk, and make sure the bread sops all the milk up and set aside.

In a big mixing bowl, throw in your ground beef, egg, cheese, pepper, garlic and relish. Mix it up real good. Use your hands! Now toss the milk-soaked bread and mix it up again. Get in there! Knead till all the bread is broken up and the cheese is blended in.

Transfer your mixture onto an ovenproof dish (or even a cookie sheet!) sprayed with nonstick spray. Shape into a log. Wrap your bacon around it, overlapping so there are no spaces. You're not gonna wrap it around the entire width of the loaf, just around and tuck it under so it's all neat.

Mix up your topping in a bowl and spread over the top of your bacon. If you want more sauce, whip up a second batch. Your call. Now put your dish in the oven and bake for about an hour.

When it's cooked, it looks like this.

And I like to preslice it so people around here can see how much a serving is.

It is a good size, folks. Yes, it serves 4.

About 8 points a slice. Told ya it's ok. It's in the taste, not the fat! Very kid friendly too.

I served it with baked red potatoes and greens. To. Die. For. Well, not literally.

No comments:

Post a Comment