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Bacon-Wrapped Meatloaf
- TOTAL PREP TIME70 minutes
- SERVINGS8
- DEGREE OF DIFFICULTYEasy
Ingredients
- 2 pounds ground pork *
- 2 large eggs
- 1/2 cup skim milk
- 2 tablespoons Dijon-style mustard (grainy or non-grainy, depending on preference)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 3/4 cup bread crumbs
- 1/4 cup Italian parsley chopped (OR 2 tablespoons dried parsley)
- 8 strips bacon (apple-smoked bacon preferred)
Preparation
Heat the oven to 400 degrees F. Line a baking pan with a few layers of aluminum foil and set aside.
In a large bowl, add the eggs, milk, mustard, Worcestershire, salt, and pepper. Whisk until everything is evenly combined. Add the ground pork, breadcrumbs, and parsley. Mix until combined.
Transfer the meat to the prepared baking sheet and form it into a 9 by 5-inch loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160 degrees F, on an instant-read thermometer.
Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
* Please note that coarse ground pork is recommended for better texture.
Serves 8
Meet the Morris and Bohrn Families
Sedgwick, KansasWe live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
