Juicy meatloaf wrapped in bacon

After a night of temperature down to -10° C a skin of thin ice covered the lake next to land this morning.

Now the snow is whirling, wet and sharp against the face and a stiff northerly wind is whipping up whitecaps on the graphite grey lake.

We’re back in Paradise for a few days to enjoy the last days of vibrant autumn colors. Too late though, and even if today’s snow is just a teaser and might be gone by tomorrow we know winter is lurking around the corner. For Devoted Husband the weather is never a problem – we have a saying  in Sweden that translated goes “there’s no bad weather, just bad clothes” – so he just wandered off with his camera to get some nice white winter shots. I, though, prefer to stay indoors and curl up on the couch by the fire enjoying a nice mug of hot cocoa and start thinking about dinner.

This is one of those days that makes you yearn for a hearty, warming stew. Unfortunately I don’t have the ingredients needed for something like a boeuf bourguignon or a coq au vin. All I can come up with right now is a juicy meatloaf wrapped in bacon, but I know he’ll love that just as much when he gets back.

Juicy meatloaf wrapped in bacon


6 servings

  • 800 – 1000 grams ground meat
  • 1 pkg bacon (140 grams)
  • 1 egg
  • 100 ml milk
  • 2 tbsp Dijon mustard
  • 2 tsp salt
  • 3 pinches of black pepper
  • 2 cloves garlic, minced
  • 1 large yellow onion, coarsely grated
  • 1-2 carrots (130 grams), coarsely grated
  • 1-2 potatoes (130 grams), coarsely grated
  • 1-2 apples (150 grams), coarsely grated
  • 1 tbsp Chinese soy sauce for brushing
  • 2 tbsp finely chopped parsley for garnish (optional)
  • 100 ml beef stock (water + stock cube)


Preheat oven to 200° C.

  • Peel and grate onions, carrots, potatoes and apples coarsely.
  • In a large bowl, combine all ingredients except bacon, beef stock and soy sauce.

  • Form into a loaf and brush with soy sauce.
  • Put into an ovenproof dish, cover the loaf crosswise with slices of bacon and carefully fold them underneath the edges.

  • Bake the meatloaf in the oven for 20 minutes, then add beef stock to the dish and scoop some of it over the meatloaf.
  • Continue to bake for another 40 minutes or until inner temperature reaches 75° C.

Garnish with chopped parsley and serve with a broccoli and bean sallad, pickled cucumber, lingon berry or cranberry jam and your favorite gravy, with or without cream.

Bon Appetit!


2 thoughts on “Juicy meatloaf wrapped in bacon

  1. If one ever could say “what a beautiful meatloaf”….this would be the time!!
    What a pretty and yummy looking meatloaf. And how pretty the paradise is in the early winter hours…. It truly is a paradise up there.
    Hope all is well.
    Kram Gisela

    • Har tänkt på er idag och undrat hur ni har det där borta i stormens öga. Sitter ni avskurna från omvärlden med flytvästarna på? Det ser ut att vara ett jobbigt läge utifrån bilder vi ser på TV.

      Simma lugnt and take care!


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