Would you believe that we’ve already gone through most of Arnold? All that’s left is a shoulder roast Beloved wants to smoke before it gets way too cold (it may be too late), a smaller roast, some of the ham and a couple of pork chops – I think we ate the last of the sausage for breakfast this morning.
The bacon, alas, went some time ago – what can I say? We love us some bacon. We’ve had to make a couple of trips up to White Feather Meats just to buy more (well, and hang out with the Perkins family – they are just great people). On one of those trips they informed us that our farmer, Jon Berger, is now raising pastured hogs. Yay! We’ll be picking up the uncured portion of Wilbur (I know, but Beloved is insisting) on Saturday. They were also selling some of the bacon from one of Jon’s hogs in the retail store and we bought, well, ALL of it.
So between Chuck and Wilbur, the pastured eggs and grass-fed milk this meatloaf is just one big Hunk O’ Pastured Goodness. All topped with a glaze of organic tomato paste, apple cider vinegar and local, raw honey – healthy, healthy comfort food. Yeah, buddy.
(Note to Jen: I bet you could do this with turkey bacon, no problem.)
Since wrapping a glazed meatloaf in bacon takes a little thought, I took pictures of the process.
I didn’t want the meatloaf sitting in the pan, since I wanted the bacon to get crisp, so I took one of my cooling racks and set it on top of my largest glass baking dish. Then I laid the strips of bacon across it, alternating them slightly, so that they hung down the sides.
I just formed the loaf on top of the bacon – it’s a really moist meatloaf and there’s no way you could form the loaf and then place it on the bacon. Then I just spooned the glaze over the top and spread it down the sides.
All wrapped up and ready to go in the oven.
And this is what it looked like when it came out of the oven. I just want to add that this was so very good The Young One, who normally will not touch a glazed meatloaf (unless it’s barbecue sauce) not only scarfed this down but was trying to steal the bacon off of everyone else’s dinner.
Note: Since Beloved and I no longer eat grains, there is no bread in this recipe for a binder, and it really doesn’t need it. If, however, you want to add them to stretch the recipe another serving or two, add 1 1/2 cups fresh bread, torn into small pieces, to the meatloaf when mixing.
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 tablespoon fresh thyme, finely chopped
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons dry mustard
1/4 cup milk
2 pounds ground chuck or a mixture of 1 pound ground chuck and 1 pound ground pork or veal
8 slices thick-cut bacon
1 – 6 oz. can tomato paste, divided
3 tablespoons water
3 tablespoons apple cider vinegar
2 – 3 tablespoons honey
1 teaspoon prepared mustard
1/2 teaspoon salt
Preheat the oven to 350º F.
Melt the butter in a small skillet over medium-low heat; cook the onion until soft but not brown, about 5 minutes. Add the garlic and cook for another minute. Remove from heat and set aside.
Place a rack on or in a large, glass baking dish. Alternating slightly, lay the strips of bacon across the rack, one end in the middle and allowing the other end to hang over the side of the dish. Set aside.
In a small bowl, mix 3 tablespoons of the tomato paste with the water, apple cider vinegar, honey, prepared mustard and 1/2 teaspoon of salt. Set aside.
In a large mixing bowl, combine the remaining ingredients with the onion/garlic mixture and the remaining tomato paste and gently but thoroughly mix with your hands. Form into a loaf directly on top of the bacon, leaving enough of the bacon uncovered to wrap the top of the meatloaf. Spoon the glaze over the top of the meatloaf and spread down the sides, covering it completely. Lift the ends of the bacon hanging down the sides and place over the top of the meatloaf.
Bake for an hour, or until the meatloaf is cooked through and the bacon is brown and crisp. Allow to rest for 10 minutes before serving.
Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday.