Now that I’m officially an American, I thought it was about time I learnt how to make Meatloaf. It’s always seemed like the quintessential American dish and one that seems to have a million and one variations. Rather than attempt to test a million and one recipes, I turned to my all-knowing and all-wonderful friend Cree. Her recipe for Bacon-Swaddled Meatloaf appears in her latest Cookbook, Pork and after trying it, there was no need to try another. Juicy, tender and oh so tasty, she has very kindly given permission to share it here.
1 tablespoon butter
1 red onion, finely chopped
2 shallots, finely chopped
1 tablespoon hot sauce or Sriracha
2 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon Worcestershire Sauce
1/2 cup sour cream
1lb ground pork (at room temperature)
1lb ground veal (at room temperature)
1lb ground beef, 80% lean (at room temperature)
1/2 cup matzoh meal or superfine bread crumbs
1/2 cup chopped parsley
2 tablespoon fresh thyme leaves
2 tablespoon Champagne Ketchup
12 slices of bacon
1. Preheat the oven to 350° F.
2. Melt the butter in a frying pan and fry the onions on medium heat until soft and lightly colored (about 5-8 minutes). Turn off heat and leave to cool.
3. In a large mixing bowl, whisk together the shallots, hot sauce, mustard, salt, pepper, Worcestershire sauce, eggs and sour cream.
4. Add the pork, veal, beef and onions and mix until combined – good time to use your hands!
5. Add the matzoh meal or breadcrumbs, parsley and thyme and mix again.
6. Line a baking sheet with parchment paper or foil and transfer the meat onto the sheet. Mold into a loaf shape.
7. Brush the loaf with ketchup and then begin to swaddle in bacon. Start at one end, tucking the ends underneath the loaf. Each strip of bacon should slightly overlap the one before.
8. Place the meat loaf in the oven and cook until an instant read thermometer inserted into the center of the loaf reads 165° F. This should take about an hour and the bacon should be nice and crispy on the outside.
9. Leave to sit for 10 minutes before slicing.
I served it with buttery mashed potatoes, sautéed spinach and of course lots of extra ketchup.