3SlicesWhite or Sourdough Bread, 1 ½ cups Fresh Bread Crumbs
1TeaspoonsBlack Pepper, Freshly Ground (Fine)
7SlicesMaple Bacon, About 10 oz
Preheat oven to 350° Fahrenheit.
Line a 14 ½” x 10” sheet pan with aluminum foil.
Heat a 10” skillet over medium heat. Add safflower oil and finely chopped onion. Cook onion until it is translucent, stirring occasionally. Remove from heat and allow to cool.
In a small bowl beat together eggs, cream, and Worcestershire sauce. Set aside.
Place ground beef in an extra-large bowl. Put bread in a food processor and pulse until bread is in fine crumbs. Add bread crumbs, poultry seasoning, black pepper, salt, and cooked onion to the ground beef. Pour egg mixture over all and gently, mix until all ingredients are incorporated.
Gather meatloaf mixture into a ball and place on prepared sheet pan. Shape into a 10 inch oval.
Starting at center of the meatloaf, cover meatloaf diagonally with strips of maple bacon. Trim bacon with kitchen scissors as needed to completely cover the top and sides of the meatloaf.
Place meatloaf in the preheated oven and bake for 1 hour and 15 minutes. Remove from oven and brush top and sides of meatloaf with barbeque sauce. Return meatloaf to oven and bake for another 15 minutes.
Remove meatloaf from oven and serve.
♥ The general rule for meatloaf and meatballs is to use one slice of bread per pound of ground meat. This lightens the texture of the meat mixture for a texture and taste.♥ Cream is added to the meatloaf to moisten the bread crumbs. This recipe uses fresh bread crumbs. If substituting dry bread crumbs increase the cream to ½ cup.♥ Leftover ends and pieces of maple bacon can be chopped and added to green beans as they cook for a delicious side dish to the meatloaf.♥ If you do not have a favorite barbeque sauce, the following sauce is quick to make and very tasty:Simple Barbecue Sauce ⅓ Cup Ketchup 3 Tablespoons Brown Sugar 2 Teaspoons Prepared Yellow Mustard 2 Teaspoons Worcestershire Sauce Mix all of the ingredients in a small glass or ceramic bowl.♥ Recipe by Jan Nunes, 1995