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Bacon Wrapped Meatloaf as seen on George Hirsch Lifestyle
Makes 1 large loaf or 3-4 mini loaves; about 6 servings
8 strips bacon
2 Tablespoons brown sugar
1 ½ pounds 80 / 20 ground beef; can use combo of pork, veal, or turkey
½ sweet onion, finely chopped
1 stalk celery, finely chopped
1 large egg, beaten
4 cloves garlic, chopped fine
1/4 cup Parmesan cheese
2 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups day old Italian bread, pulsed into crumbs
1/2 cup milk or beef broth, add to bread crumbs to soften
½ teaspoon sea salt
fresh ground black pepper
* Note all ingredients should be very cold before mixing.
Cut bacon strips in half crosswise and coat with 2 Tablespoons of brown sugar. In a large sauté pan, blanch (partially cook) the sugared bacon for 2 minutes to render some of the excess fat.
Heat grill to medium heat or 350 degrees F. Line a baking loaf pan with foil or parchment paper, and lightly oil the parchment paper or spray with nonstick cooking spray. Line the inside of the loaf pan/s with blanched bacon; bacon slices should hang of the top of the loaf pan.
In a large bowl, combine the ground meat, onion, celery, garlic, milk-soaked breadcrumbs, egg, basil, oregano, parsley, cheese, salt and pepper. Mix until all ingredients are blended together, but do not over mix. Divide the mixture into 1 large or 4 mini loaf pans. Press the meat mixture into the prepared parchment paper lined baking pans, removing any air pockets.
Fold the bacon slices over the top of the meat to seal in the meat.
Bake until meat loaf is firm, about 1 hour for the large loaf or 35 minutes for mini loaves. Remove loaf pans from grill and cool completely.
Pre heat grill to high heat.
Unmold meatloaf from loaf pans, and place on hot grill. Grill 2-3 minutes on each side until meatloaf is hot and bacon is crispy. Remove from grill and serve with a mushroom pan gravy or barbeque sauce.
George Hirsch's Mushroom Sauce
Makes 4 Servings
2 Tablespoons olive oil, 1/2 cup sweet onion, chopped fine, 1/2 cup crimini mushrooms, sliced, ½ cup white button mushrooms, 1/2 cup Portobello mushrooms, grilled and sliced, ½ teaspoon dried thyme, Pinch nutmeg, 1 cup beef broth, or beef au jus, 1/4 cup dry white or red wine
Pre heat a large sauté pan to a high on side burner or gill top. Add olive oil and onions and sauté for one minute. Add the mushrooms and sauté until they are light brown, about 5 minutes. Add wine, and broth, simmer for 2 minutes. Serve sauce over top Double Grilled Meatloaf.