Bacon-Wrapped Meatloaf

• portions: 4 servings
• temps actif: 25 minutes
• temps total: 1 hour 25 minutes

Ingrédients

3/4 c. milk

3 slices crusty Italian bread

1 1/2 lb. ground beef

3 large eggs

2 carrots, grated (about 1 cup)

3/4 c. grated parmesan cheese

1/4 c. minced fresh parsley

2 tsp. Italian seasoning

3/4 tsp. kosher salt

1/4 tsp. black pepper

8 slices bacon

2 14 1/2-ounce cans diced tomatoes

3 tbsp. packed brown sugar

1 tsp. mustard powder

Pinch of cayenne pepper

A few dashes of Worcestershire sauce

Steamed green beans, for serving

Instructions

Preheat the oven to 350˚. Pour the milk over the bread in a large bowl and let soak a few minutes. Use your fingers to smush up the bread into little pieces.

Add the beef, eggs, carrots, parmesan, parsley, Italian seasoning, salt and pepper to the bread mixture. Knead with your hands until everything is completely mixed.

Place the meat mixture on a foil-lined baking sheet and form it into a loaf shape. Arrange the bacon slices on the meatloaf, overlapping slightly. Bake until the internal temperature reaches 160˚ on a meat thermometer and the meatloaf is no longer pink in the middle, 50 to 60 minutes.

Meanwhile, make the sauce: Combine the tomatoes with their juices, brown sugar, mustard powder, cayenne and Worcestershire sauce in a large saucepan. Bring to a simmer, partially cover and cook, stirring occasionally, until thickened but still saucy, about 30 minutes.

Cut the meatloaf into thick slices and top with the sauce. Serve with green beans.