Meatloaf

Meatloaf with Red Wine Mushroom Gravy

Check our Lucky 32 Southern Kitchen Blog Post – This Little Piggy Went to the Market Bradds Family Farm, Part 1

½ pound ground pork
1 ½ pounds ground beef
½ stick butter
¾ cup chopped yellow onion
½ cup finely chopped celery with stems and leaves
2 tsp minced fresh garlic
½ cup diced green bell pepper
¼ cup chopped green onion
2 eggs
½ cup half & half cream

1 tsp Tabasco
1 tbsp Worcestershire
1 tsp ground mustard
¼ tsp cayenne pepper
1 tbsp fresh thyme
1 ½ tsp salt or to taste
¾ tsp pepper or to taste
1 cup breadcrumbs
12 slices bacon

Melt butter in skillet and sauté onions until golden. Add celery, garlic and bell pepper and sauté until tender. Remove vegetables to a sheet tray to cool. In a large bowl add eggs and half & half and mix until combined. Add pork, beef, Tabasco, Worcestershire, spices and herbs and mix well. Work breadcrumbs by hand and then set aside. Line a loaf pan with 12 bacon strips, six on each side, so that the bacon will wrap the meat loaf. Place a strip at the joint where the bottom meets the side of the pan and bring the strip up the side of the pan and allow the excess to fold over the out side of the pan.

Continue in this manner alternating from side to side and leaving about an inch of space between each strip on the right and an inch a space between each strip on the left. When bacon is all laid out, place meat mixture in pan. Fold the bacon strips over the top of the loaf, completely wrapping loaf with bacon. Place in oven at 350 degrees and bake until thermometer inserted in the center reads 155.

Makes: 1 Loaf Pan

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.