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

Ingredients

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)

Directions

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!

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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!

      Kram
      Meggan

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