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Home might be just the main course you are searching for. For $3.52 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 63g of protein, 53g of fat, and a total of 850 calories. This recipe serves 4. If you have mustard powder, ground pork, egg, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 24 would say it hit the spot. It is brought to you by Norecipes. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is spectacular. Similar recipes include “Home Sweet Home” Gingerbread Cottage, Home Smooth Home, and Simon and Seafort Blue Cheese Dressing – Blue cheese dressing doesn’t need to be purchased in the store, you can make this at home, in your own kitchen, and it tastes better home made.
Servings: 4
Ingredients:
3Slices thick cut bacon
1/2 cupBread crumbs
Cup 1/2Grated cheese (I used a dry 6 mo aged cheddar)
1Large egg
2 clovesGarlic minced
Fresh ground black pepper
0.45 kilogramsGround pork (or 1/2 pound ground pork + 1/2 pound ground veal)
3Boiled eggs
1 tablespoonHoney
1 teaspoonWostershire sauce
1/4 CUpKetchup
0.45 kilogramsLean ground beef
Cup 1/4Whole milk (or cream)
1/4 teaspoonMustard powder
1/2 teaspoonMustard powder
1/2Medium onion minced
1 teaspoonOregano
2 tablespoonsMinced parsley
1 stripsRed bell pepper roasted, peeled and cut into
1/2 teaspoonSage
1/2 teaspoonSalt
1 teaspoonSmoked paprika
2 teaspoonsSoy sauce
2 tablespoonsTomato paste
1 tablespoonWorcestershire sauce
Equipment:
oven
plastic wrap
bowl
baking sheet
broiler pan
wire rack
aluminum foil
frying pan
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 350 degrees with the rack in the middle position.Add all the ingredients for the meatloaf into a large bowl and use your hand to mix everything together. it should be well combined but not pasty.Lay down a few sheets of plastic wrap on a work surface then spread the meat mixture into a 1/2" thick rectangle about as wide as 1 strip of bacon.Lay down alternating rows of bacon and peppers (I only had 2 slices of bacon so the photo isn't quite accurate, but you get the idea). Make 3 little divits in the meatloaf then stick the eggs in them.Roll enough meat loaf around the eggs to cover them, then gently squeeze the roll to fill in the gaps between the eggs. You should have a solid bar of meat with the eggs slightly peaking out with no air pockets. Finish rolling the loaf making sure there are no air pockets then tidy up the ends. You should have a uniform, slightly oval cylinder of meat.Place the meatloaf seam side down on a broiler pan or some other pan that will drain the fat coming out of the meatloaf (this is important). In a pinch you can use a wire rack over a baking sheet covered with foil with slits cut into the foil. Bake for half an hour.Mix the ingredients for the glaze then coat the meatloaf with the glaze. Return it to the oven and bake for another 20-30 minutes or until an instant read thermometer (inserted between the eggs) reads 160 degrees F.Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. I usually cut the loaf down the middle (cutting through the middle of the center egg), then cut two slices from either side of the middle, working my way outwards. Serve with a salad to give the illusion that this is healthier than it actually is.
Step by step:
1. Preheat the oven to 350 degrees with the rack in the middle position.
2. Add all the ingredients for the meatloaf into a large bowl and use your hand to mix everything together. it should be well combined but not pasty.Lay down a few sheets of plastic wrap on a work surface then spread the meat mixture into a 1/2" thick rectangle about as wide as 1 strip of bacon.Lay down alternating rows of bacon and peppers (I only had 2 slices of bacon so the photo isn't quite accurate, but you get the idea). Make 3 little divits in the meatloaf then stick the eggs in them.
3. Roll enough meat loaf around the eggs to cover them, then gently squeeze the roll to fill in the gaps between the eggs. You should have a solid bar of meat with the eggs slightly peaking out with no air pockets. Finish rolling the loaf making sure there are no air pockets then tidy up the ends. You should have a uniform, slightly oval cylinder of meat.
4. Place the meatloaf seam side down on a broiler pan or some other pan that will drain the fat coming out of the meatloaf (this is important). In a pinch you can use a wire rack over a baking sheet covered with foil with slits cut into the foil.
5. Bake for half an hour.
6. Mix the ingredients for the glaze then coat the meatloaf with the glaze. Return it to the oven and bake for another 20-30 minutes or until an instant read thermometer (inserted between the eggs) reads 160 degrees F.
7. Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. I usually cut the loaf down the middle (cutting through the middle of the center egg), then cut two slices from either side of the middle, working my way outwards.
8. Serve with a salad to give the illusion that this is healthier than it actually is.
Nutrition Information:
covered percent of daily need
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