Ingredients: |
Ingredients: 2 teaspoons vegetable oil
1 medium onion , chopped
2 medium cloves garlic , minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
16 Saltine crackers ,
⅓ cup minced fresh parsley leaves
8 to 12 slices bacon, depending on loaf shape
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Directions: |
Directions:Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, and milk. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 ½ hours. Cool at least 10 minutes. Slice meat loaf and serve. |
This recipe for Bacon Wrapped Meatloaf is from