Wow, that’s probably the most awesome post title I’ve ever had. And if I’ve offended any vegetarians… um, sorry? For you carnivores, you won’t be sorry after you try this. Thanks to S for finding and making most of it 🙂
Bacon-Wrapped Double Pork Meatloaf (courtesy FoodNetwork)
1 Tbsp oil
1 smallish/medium onion, chopped
2 garlic cloves, chopped
1 tsp thyme
1/2 cup buttermilk – if you don’t have buttermilk, you can use 1 Tbsp lemon juice or vinegar per cup of milk – you do the math
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
salt & pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped parsley
8 strips bacon
We halved the recipe and used chorizo sausage. This almost qualified for a Dark Days meal – all the pork is from our pig. We just don’t grow mustard or Worcestershire plants around here.
In a medium skillet, saute the onion, garlic, and thyme in the oil for a few minutes, until soft. In a large bowl, combine the eggs, buttermilk, mustard, Worcestershire sauce, salt and pepper. Whisk until the eggs are well-broken. Add the onion mixture, pork, sausage, crackers, and parsley (instead of crackers, we used bread crumbs and oatmeal – trying to make it a little healthier and less heart-attack-waiting-to-happen?). Mix until thoroughly combined – feel free to use your hands!
The original recipe calls for shaping into a loaf and placing on a baking sheet – I just put it into a regular (greased) loaf pan and put the bacon strips on top. I know, it takes away from that bacon-wrapped goodness. Bake at 400 F for 55-65 minutes (ours was fine after 55). Slice and serve. Try not to eat the entire thing at once. And don’t make it that often.