Bacon-wrapped double pork meatloaf

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
2 eggs
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.