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26
ITALIAN-STYLE MEATLOAF
WRAPPED IN BACON
Serves 8–10
2 pounds meatloaf mix, equal amounts of ground
beef, pork, and veal
1 tablespoon finely chopped garlic
1
⁄2 cup chopped fresh parsley
2 cups seasoned bread crumbs
1 cup marinara sauce
2 eggs
3
⁄4 cup shredded mozzarella
3
⁄4 cup grated Parmigiano–Reggiano
1
⁄4 teaspoon crushed red pepper
4 strips center cut bacon
Preheat oven to 375°F on convection bake, rack set in
position 1 (bottom position).
With clean hands, mix all ingredients except the bacon
in a mixing bowl until well incorporated. Press mixture
into 1
1
⁄2-pound loaf pan. Lay strips of bacon lengthwise
along top of loaf, tucking ends between inside of pan
and the meat.
Place meatloaf on the bottom rack, position 1 and bake
for 60 to 70 minutes, until loaf is cooked through and
meat thermometer registers 165–170°F.
Nutritional information per one serving:
Calories 502 (56% from fat) • carb. 26g • pro. 29g • fat 31g
sat. fat 13g • chol. 139mg • sod. 1266mg • calc. 195mg