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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, with rack 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 rack and bake for 60 to 70 minutes,
until loaf is cooked through and meat thermometer
registers 165–170°F.
Nutritional information per serving:
Calories 502 (56% from fat) • carb. 26g • pro. 29g • fat 31g
sat. fat 13g • chol. 139mg • sod. 1266mg • calc. 195mg