Bacon Wrapped Meatloaf

Everybody loves a good slice of meatloaf now and then. If there were ever a time for making meatloaf it would be now. A few days ago we had a blizzard that dumped 6″ of snow on us and we’re expecting another storm tomorrow to bring up to another 10″! Time to bunker down. Coincidentally, lean ground beef and bacon were both on sale at Farm Boy, AND they had ground pork, for once. Fate had this in store for me! I got a little over-excited with it and decided to make one HUGE loaf. In hindsight, with these quantities, I should have made two separate loaves. Things got a little awkward when trying to transfer it onto the baking tray. It tasted great just the same. The flavor reminded me of italian sausage. It has a nice texture too, slightly crumbly and juicy. Here’s the recipe:

Bacon Wrapped MeatloafIMG_20140204_170322

makes 12 – 4.5oz slices. Plenty to freeze for later.

  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1cup milk
  • 1/2 cup rolled oats
  • 1.5 lbs lean ground beef
  • 1 lb ground pork
  • 2 eggs
  • 1 tbsp chopped fresh marjoram (or oregano)
  • 1 tbsp fresh thyme leaves
  • 2 tsp whole fennel seed
  • 2 tsp whole mustard seed
  • 2 tsp paprika
  • 1 pinch chili flakes
  • 2 tsp kosher salt
  • 12 strips bacon (about 1lb)

Preheat your oven to 350F.

In a small frying pan saute the onions and garlic until translucent. Add the milk to the pan in heat it up just until it’s very steamy. Do not boil. Place the oats in a small mixing bowl and pour the hot milk over them. Allow them to soak and cool while you are preparing the rest.


Place a large piece of plastic wrap on the counter and lay out the strips of bacon on it so that they are slightly overlapped. The picture shows one large sheet of bacon… make two sheets with 6 strips each for easier handling later on.


Place the ground beef and pork in a large mixing bowl with all the remaining ingredients. Once the oat mixture has absorbed all the liquid add it to the bowl with the ground meat and gently mix everything together. Do not over mix or the meatloaf will have an unpleasant texture. Split evenly between the two sheets of bacon and form them into loaves.


Use the plastic wrap to lift up the other end of the sheets of bacon and fold them over and around the loaves. Use the plastic wrap to lift the loaves and transfer them onto a parchment lined baking tray.  Place them so that the seam where the bacon overlaps itself is facing down. This way it will stay wrapped properly while cooking. Remove the plastic wrap and discard. Put the tray in the oven on the middle rack and bake for 40 minutes. Slice and serve!


I cut this into 12 portions about 4.5 oz each. All together it cost just under $16.50, making it roughly $1.40 per portion.

Related Post: Crushed Red Skin Potatoes


Tomato Bacon Spaghettini – Quick and Easy

This recipe is great when you’re looking for something quick to whip up.

tomatobaconspagTomato Bacon Sauce :

  • 4 slices of bacon, cut into small strips
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 bottle of passata (strained tomato puree)
  • 1 can of whole tomatoes
  • 1 tsp kosher salt
  • pinch of chili flakes

Makes about 6 cups. Freezes really well.

In a medium sized sauce pot cook the bacon over medium heat until it starts to brown. Add the onions and garlic to the pot and cook until the onions are translucent. Crush the whole tomatoes roughly by hand and add to the pot along with the rest of the ingredients. Bring to a simmer then reduce heat to low. Cook for 20 mintues and it’s finished.

While your sauce is simmering bring a pot of salted water to boil. Cook your noodles (1 portion) 2 minutes less than the package says. Drain the noodles and return them to the pot. Pour 1 cup of the sauce over them and simmer over medium heat, stirring occasionally for the remaining 2 minutes. The noodles will absorb some of the sauce. Tear up 4-5 fresh basil leaves and stir them in. Plate your spaghettini and top with your favorite cheese.

I like to cook single servings of pasta, just enough for one serving each time. It doesn’t take long and they taste fresher than if you refrigerate them.

Alternately you could cook the whole package of the noodles ahead of time. In this case I would recommend keeping your sauce and spaghettini in separate containers in the fridge. This way your noodles won’t get soggy.

At just over a dollar per serving this recipe is really budget friendly. It tastes great too!