BACON-WRAPPED DANISH MEATLOAF

Oh…and there is bacon on the inside as well!

So, what makes it Danish? Some ingredients that I put in Swedish Meatballs and Frikadeller (Danish Meatballs)…allspice and nutmeg. The bacon is an embellishment on my part. I’m Danish…I’m allowed!

A couple of tips I use for any meatloaf recipe. First, I minced the bacon and onions in a small food processor, then saute them for about 10 minutes. Second, I use a Kitchenaid stand mixer to combine all the ingredients…wet stuff first, then the meat. Third, I dump it all in a parchment paper-lined loaf pan, and mold it as round as possible. Then, lift it out with the parchment paper and place on the bacon laid out on a wire rack over a foil-lined baking sheet. Did I tell you I hate mashing meatloaf up with my hands? I’m not alone. Let it sit about 15 minutes before serving, or, like I am doing, let it sit in the fridge overnight for Meatloaf Sandwiches…another blog post on the way. There is an optional Honey BBQ Chipotle Bourbon glaze recipe below as well.

Ingredients:

• 1 lb lean ground beef

• 1/2 lb ground pork

• 8 slices bacon, divided

• 1 cup diced onions

• 1/4 cup grated Pecorino Romano cheese

• 2 slices of sandwich bread, crusts removed, torn in pieces

• 1/2 cup cream

• 2 egg yolks

• 1/4 cup chopped parsley

• 1 tsp granulated garlic

• 1/2 tsp Kosher salt

• 1/2 tsp black pepper

• 1 tsp Worcestershire

• 1/4 tsp allspice

• 1/4 tsp fresh grated nutmeg

• 1/2 tsp dry mustard

For the glaze:

• In a small bowl, mix together 1/4 cup of your favorite BBQ sauce (I use Sweet Baby Ray’s or Bullseye), 1 tbsp honey, 1 tbsp ketchup, 1 tbsp bourbon, and 1/2 tsp minced chipotles in adobo. After the meatloaf cooks to 165 degrees, slather the glaze across the top, raise the oven temperature to 425 degrees, and cook for about 3 minutes until the glaze has caramelized.

Directions:

• Chop 3 slices of bacon. Add the bacon and diced onions to a small food processor and process until just minced.

• Place the bacon and onions in a small saucepan and cook for about 8 minutes until the bacon is rendered and the onions are soft. Place in a small bowl in the refrigerator until cool, about 10 minutes.

• Place the torn bread and the cream in the bowl of the stand mixer and let soak for about 10 minutes.

• Add the egg yolks, onion and bacon mixture, chopped parsley, granulated garlic, slat, pepper, Worcestershire, all spice, nutmeg, and dry mustard. Attach the pallet and mix on low for about 2 minutes.

• Crumble the ground beef and ground pork into the mixer bowl. Mix on low for about 5 minutes, scraping down the side occasionally.

• Preheat the oven to 360 degrees.

• Place a wire rack over a foil lined baking sheet.

• Cut some parchment paper the length of your loaf pan. Spray the pan with pan spray. Press the parchment paper into the loaf pan letting the long sides hang over. Spray the parchment paper.

• Dump the meatloaf mixture into the parchment line loaf pan and try to mold it as round as possible by picking up the paper and squeezing it slightly.

• On the wire rack, place about 5 slices o bacon side by side. Lift out the meatloaf and place on the bacon slices. Careful roll the meatloaf onto the slices, removing the parchment paper. Wrap the bacon slices around the meat loaf, then gently roll the meatloaf over onto the bacon seam side.

• Bake in the 360 degree oven for about 55 minutes until the internal temperature reaches 165 degrees. Add the glaze if using, turn up the oven to 425 and cook another 3 minutes until the glaze has set.

• Let cool at least 15 minutes before slicing.

• I like to serve mine with Yukon Gold Hand-whipped Potatoes.