Prep 20 mins
Cook 1 hr
Last year some friends of mine and i decided to have a competition style meat loaf potluck. This is what i conjured up.
- 1 lb ground pork
- 1 lb ground veal
- 1 1⁄2 lbs ground beef
- 8 ounces breadcrumbs (I used Fresh Gourmet organic croutons)
- 1 tablespoon chili powder
- 1 onion
- 4 garlic cloves
- 1 large carrot
- 1 orange bell pepper
- 1 cup flat leaf parsley
- 8 -10 pieces bacon
- 3 eggs
- A.1. Original Sauce
- 1 1⁄2 cups ketchup (honestly i might have used more)
- texas pete
- 1 tablespoon Dijon mustard
- 1 tablespoon dark brown sugar
- sea salt (I used iodized sea salt)
- fresh ground pepper
- Preheat oven to 350 degrees.
- Using a food processor, grind the croutons with the chili powder. Set aside. Process the onion, garlic, carrot, pepper, and parsley in the food processor until finely, finely diced.
- Mix the meat, ground croutons, and vegetables until well mixed. Season liberally with sea salt and pepper. Add the 3 eggs, mix without squeezing the meat too much.
- Mix the bottle of A1, ketchup, brown sugar, hot sauce, and dijon mustard in a bowl.
- I made mine freehanded, which in my opinion is more fun.
- When you form the loaf you want it to be pretty even to ensure its fully cooked when all is said and done. Mine was about 3 1/2 inches thick.
- Place strips of bacon horizontally over the loaf until it is fully covered. Bake in oven for 10 minutes. Take out of oven and add a heavy glaze of sauce. Bake for another 40 minutes. Add another layer of sauce. Cook until done, probably another 30-45 minutes. Using a meat thermometer, ensure that the thickest part of the loaf is 160 degrees. Add a final layer of sauce to the loaf and cover with foil until ready to serve. It stayed pretty hot for about an hour.