Meatloaf With Bacon And Blue Cheese

Meatloaf With Bacon And Blue Cheese
Serves 8 or sandwiches for days

Do not let the ingredients fool you regards the flavor of this meatloaf; they meld together in a rich and flavorful blend that truly is an example of the sum being greater than its parts. In fact I love this more the days after it’s made than right out of the oven, it takes on a pate’ like quality.

Heat a medium skillet over med-high heat and fry the bacon pieces, until just cooked but to crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of the bacon fat; reduce heat to medium. Add the onion to the pan; cook, stirring occasionally, until the onion is translucent. About 10 minutes. Cool 5 minutes.



You’ll Need:

8 ounces smoked bacon, cut into 1-inch pieces, plus 5 whole slices for topping the loaf. Woody’s Way, buy a pound and cut the package in half, you’ll have your half pound for the small pieces and your slices for the top and some to cook for breakfast.

1 medium onion, diced – a cup or so you may want to add a couple of shallots or a few cloves of garlic as mood strikes you.
3 eggs
2 lbs ground beef. Look for my ground beef notes in this months “Woody’s Whine”
1 lb mild Italian sausage, casing removed
12 oz. domestic blue cheese, crumbled
1 cup each: Hellmann’s mayonnaise, seasoned bread crumbs
3 tablespoons chopped fresh parsley
1 teaspoon each: salt, freshly ground pepper


Here’s What To Do:

Pre-heat oven to 375 degrees. Combine the eggs, ground beef, Italian sausage meat, blue cheese, mayonnaise, bread crumbs, parsley, and pepper in a large bowl. Add the cooked bacon and onions; stir by hand until well combined. Don’t overwork the mixture or the meatloaf will become mealy.

Line a 13-by-9-inch baking pan or cookie sheet with foil and transfer the mixture to it; shape it into a loaf in the center of the pan, longer is better than higher so it cooks evenly. Arrange the bacon slices over the top of the loaf and bake for about an 1 hour and 15 minutes or until an instant read thermometer inserted in the thickest part registers about 140 degrees. Let loaf rest 15 minutes before slicing or cool, refrigerate and serve the next day reheated, as slices fried in a pan or cold on sandwiches with Swiss cheese, lettuce and more mayo, yum.

Woody’s Way – A Simple Mustard Sauce – The tasting panel and a party I did recently loved this on turkey and beef tenderloin.

Try with hot or cold meat loaf, make as much as you want using these proportions;

1 Tlbs sour cream, Hellman’s mayonnaise, 1 tsp. Grey Coupon mustard and a pinch of celery salt.



What Goes With What Wines Selections

Thorn-Clarke Terra- Barossa Shiraz, o6 Australia (Shiraz_(Syrah))
My wine picks are meant to be a guide as to the type and style of wine that best matches with this recipe. Chicago is a competitive market with a great selection so don’t be disappointed if you can’t find these wines in your local stores but be sure to ask your wine merchant for wines of a similar type and taste.

A member of the tasting panel called this a “beautiful” match and pointed out that the mustard sauce sort of gets in the way.
The wine is inky purple with a nose of blackberry and plum fruit a bit of oak. There is some tannin in the wine but also enough fruit to provide a good depth and flavor. R88 $8.99

Meatloaf With Bacon And Blue Cheese