In yesterday’s blog, we focused on the bacon craze that is sweeping the nation, and offered a few “swine-pairing” ideas.
Today, we share a recipe for a tasty dish that includes bacon as a main ingredient. What kind of wine should be served with it? I’d suggest either a sparkling rosé or a Sangiovese-based wine such as Chianti.
This recipe yields 6 to 8 servings.
BACON-WRAPPED MEATLOAF WITH BROWN SUGAR GLAZE
• ¼ cup ketchup
• 2 tablespoons light brown sugar
• 2 tablespoons cider
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 eggs
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• ¼ teaspoon hot red pepper sauce
• ½ cup milk
• 2-lbs. meatloaf mix (half ground chuck, one-quarter ground veal, one-quarter ground pork)
• 2/3 cup crushed saltine crackers
• 1/3 cup minced fresh parsley
• 9 slices thin-sliced bacon
Mix all ingredients in a small bowl and set aside.
1. Preheat oven to 350 degrees.
2. Heat oil in a medium skillet. Add onion and garlic, and sauté until softened. Set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce and milk.
4. In a large bowl, add egg mixture to meatloaf mix. Add crackers, parsley and cooked onions and garlic. Mix with a fork until evenly blended and meat mixture does not stick to bowl.
5. Place meat on a work surface. With wet hands, pat meat into a loaf, approximately 9 inches by 5 inches.
6. Cover a wire rack with foil and prick foil in several places with a fork. Place rack on shallow roasting pan lined with foil. Set formed loaf on rack.
7. Brush loaf with the glaze, then arrange bacon slices, cross-wise and slightly overlapping, on top. Tuck slices under loaf to prevent curling.
8. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour.
9. Cool for at least 20 minutes prior to slicing and serving.