Grass Fed Beef Meatloaf In A Bacon Blanket Recipes

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F with rack in middle position. Meanwhile, stir together bread crumbs and milk in a large bowl and set aside. Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool. Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive. Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it. Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes. If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes. Let meatloaf rest in pan 10 minutes before transferring to a platter. •Leftover meatloaf keeps, well covered and chilled, 4 days.

MEATLOAF IN A BLANKET

Steps:

• Preheat oven to 350.
• Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
• In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
• Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
• Finely chop parsley and add to bowl.
• Dice tomato and add to bowl.
• Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
• Pack meat mixture into bread shell. Replace top.
• Rub butter on bread.
• Wrap bread in foil and bake at 350 for 2 hours.
• Use a serrated knife to cut loaf into wedges and serve.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET

Steps:

• Heat oven to 375°F with rack in middle.
• Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
• Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
• Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
• Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
• Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
• If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
• Let meatloaf rest in pan 10 minutes before transferring to a platter.