RECIPE FROM “THE CHEW”

INGREDIENTS

1 ONION

2 CLOVES GARLIC

3 LBS. GROUND MEAT

THYME OR OREGANO DRIED HERBS

WORCESTIRE SAUCE

3 EGGS

1 TEASPOON SEA SALT

1 TEASPOON BLACK  PEPPER

½ CUP BREADCRUMBS

½ CUP PARSLEY

12 STRIPS OF BACON (I PREFER TURKEY)

DIRECTIONS

PREHEAT OVEN TO 375 DEGREES.

  • PLACE A SAUTEE PAN OVER MEDIUM HEAT AND ADD A DRIZZLE OF OLIVE OIL. ADD THE ONION AND GARLIC WITH A  PINCH OF SALT.  COOK, STIRRING OCCASIONALLY FOR 3 MIN.
  • ADD THE HERBS OF YOUR CHOICE FOR EG. THYME OR OREGANO AND CONTINUE TO STIR AND COOK UNTIL THE VEGETABLES HAVE SOFTENED, ABOUT 2 MORE MINUTES. REMOVE FROM HEAT AND SET ASIDE TO COOL
  • IN A LARGE MIXING BOWL, COMBINE THE BEEF, PORK, VEAL, WORCESTIRE AND EGG, BREADCRUMBS AND PARSLEY.  SEASON WITH 2 TEASPOONS OF SALT AND SOME BLACK PEPPER.  ADD THE COOKED ONION MIXTURE TO THE BOWL AND MIX TO THOROUGHLY COMBINE
  • DIVIDE THE MIXTURE INTO 6 PORTIONS, ABOUT ¾ CUP EACH.  FORM INTO 6 MINI MEATLOAVES.  SET ASIDE
  • PLACE 2-3 PIECES OF TRIMMED BACON A CLEAN WORK SURFACE, OVERLAPPING THEM SLIGHTLY. PLACE A MINI MEATLOAF IN THE CENTRE OF THE BACON SLIDES.  BRING THE ENDS OF THE BACON UP ON BOTH SIDES, WRAPPING THE MEATLOAF.  PLACE BACON WRAPPED MEATLOAF, SEAM SIDE DOWN, ON THE PREPARED BAKING PAN.  REPEAT WITH THE REMAINING MEATLOAVES AND BACON
  • BAKE MEATLOAVES FOR 30-35 MINUTES, UNTIL THE BCON HAS CRISPED AND THE MEAT IS COOKED THROUGH
  • REMOVE FROM OVEN AND REST FOR 5 MIN. BEFORE SLICING