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Bacon Wrapped Meatloaf

Ingredients

• 1 Cup minced Onion
• 2 tablespoons Olive Oil
• 1 1/2 lbs Ground Chuck
• 1 1/2 lbs Ground Pork
• 8 oz Black Forest Ham ( diced into 1/4” cubes)
• 4 oz Genoa Salami (diced into 1/4” cubes)
• 3/4 cup carrots (diced into 1/4” cubes)
• 1/4 cup chopped Fresh Thyme leaves
• 1/4 cup chopped Fresh Parsley leaves
• 3 large eggs slightly beaten with a fork
• 2 tablespoons chopped Garlic (about 4 large cloves)
• 3/4 cup Fresh Breadcrumbs
• 2 tablespoons Worcestershire Sauce
• Salt and pepper to taste
• 1/2 cup Buttermilk
• 1-2 dashes Hot Sauce
• 1 pound VERY lean sliced bacon
• Glaze to Brush on Top
• 2 cups Ketchup
• 1/4 cup Brown Sugar
• 2 tablespoons Worcestershire Sauce
• 2-3 tablespoons Sweet White Apricot Balsamic Vinegar. (If you don’t a Sweet White balsamic vinegar, skip the vinegar)
• 1 dash of Hot Sauce

Directions

Preheat Oven to 400

For the Meat Loaf:

In a sauté pan, heat the olive oil, when hot add the minced onion and cook until light golden brown, remove from the pan and let cool to room temp while you prepare the rest of the recipe.

In a glass bowl, mix the ground meats, add the ham, salami,carrots, fresh herbs, eggs, garlic, fresh breadcrumbs, Worcestershire Sauce, salt, pepper, buttermilk, hot sauce and the cooled onion and mix well.

Cover the entire bottom of the loaf pan with the bacon, slightly overlapping and leaving ends of bacon hanging over on all sides. Cover the bacon lined loaf pan with the meat mixture, making sure to pat meat mixture firmly into pan to avoid air pockets. Bring the ends of the bacon up and over the meat mixture to completely cover the meat. Flip the loaf onto a baking sheet, remove the pan and bake in the middle of the oven for 60 minutes.

However be sure to check the inside temperature after 60 minutes. The Chef’s preferred temperature is 145-150 which is medium and slightly pink. If you like it more done leave it in a bit longer.

For the Glaze to Brush on Top

Mix all glaze ingredients together and mix well. Using a silicone brush generously brush the glaze on top.