Meatloaf, swaddled in bacon (for extreme bacon-lovers)
April 30, 2012 § 9 Comments
You know how Dave likes bacon. He loves it actually. I suspect he would have MARRIED bacon, if it was available. Fortunately for me, bacon was not marrying material back in the old days, when Dave and I were dating. And so it happened, that Dave ended up marrying me…a lapsed Jew, a bad Jew, who actually eats bacon. Yes, it’s true. Bacon is not my favorite food, but it’s good. For Dave though, bacon is quite good…exceptionally good. He’s always trying to find a way to incorporate it into simple everyday dishes (like cake, fried chicken, and macaroni and cheese). Last weekend, when we had a houseguest, he accused me of holding out on the bacon, which he felt was required for inclusion in our morning omelets. Sure, I cooked a few pieces, but who really wants to hide bacon inside of an OMELET? Bacon seems more like a garnish to me…not something that one would secrete inside of an omelet. Evidently, I am very, very wrong….bacon, it appears, is DESIGNED to be laden inside of food, and also used as a garnish. Who knew? I mean, did you know? Did you realize how important bacon is to our diet?
This past weekend, I cooked a meatloaf, and thought that I’d make an effort to prepare something that reflected Dave’s extreme love of bacon. Here’s the result.
Meatloaf with bacon
24 saltines, crushed
2 eggs, beaten
3 cloves garlic, minced
10-ounce can diced tomatoes with green peppers (undrained)
1 cup mozarella cheese, grated
1/4 cup chopped parsley (or 2 tablespoons dried parsley)
1 pound ground turkey
1 pound ground chuck
Ground black pepper
8 slices bacon
Combine the saltines, eggs, garlic, and tomatoes. Allow to sit for 15 minutes, then blend in cheese, parsley, turkey, ground chuck, and ground pepper. Form into 1-2 loaves. Cover with bacon slices. Place on a rack or broiler pan and bake at 325 degrees Fahrenheit for 1 hour.