Meatloaf

Prep time: 20 minutes

Yield: 6 to 8 portions

Cook time: 1 hour and 10 minutes
Can be frozen
INGREDIENTS
  • 1 tablespoon grapeseed oil
  • 1 medium onion, thinly diced
  • 2 celeri stalks, thinly diced
  • 1 glove garlic, minced
  • 2 medium carrots, shredded
  • 1.5 lbs lean ground beef
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon molasses
  • 1 tablespoon Dijon mustard
  • 4 tablespoons ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1 egg
  • 3/4 cup Panko crumbs
  • 1/4 cup milk
  • 12 bacon strips
TIPS and Thoughts
  • Feeling nutty? Swap the Panko for grounded nuts such as walnut or pecan. 
  • Use thin bacon strips or your standard grocery store bacon pack. It works better to wrap meat as it is more stretchy.
STEPS
  1. Preheat oven to 375° F. 
  2. Put skillet over medium heat with oil.
  3. Dice onion, celery and garlic and cook in skillet for 5 to 10 minutes to soften and brown onion.
  4. Transfer in a large bowl and add all ingredients, except bacon. 
  5. Combine just enough so everything is mixed. Do not overwork mixture.
  6. On aluminum-lined cookie sheet, slightly overlay 12 slices of bacon  side by side.
  7. Place your meatloaf mix onto bacon and shape it into a log.
  8. Wrap bacon over meat. Make sure meat log is fully wrapped.
    • Roll over loaf so bacon seams are facing down.
    • The edges don’t need to be bacon-wrapped.
  9.  Use the aluminium foil to cradle the edges of the loaf without covering the top.
  10. Bake in oven for about 1 hour.