Rosemary & Applewood Bacon Wrapped Meatloaf

This recipe has a gluten-free substitute available.

Valentine's Day is nearly here and what better way to spoil your loved ones with a home cooked meal. Cooking for people has always been one of my favorite gestures and getting a chance to enjoy the experience together is equally as satisfying. After a long weekend of super bowl snacks and grilling I decided it was the perfect night to go all out on a savory and romantic dinner for just the two of us. Since we both have a little different taste for things, I baked two small meatloaves; one for him and one for her. His, of course, containing just a few less vegetables, but both incredible! 

  

There is no need to foil wrap the meatloaf ramekins while you are baking them. It is important that the bacon get fully cooked and has a chance to form a small bark around its edges. On a savory dish like this I always add a piece of fresh rosemary for both looks and taste. It gives an incredible flavor to the meat and an equally inciting aroma to the air. Just remember to remove the rosemary and discard after baking. 

Prep time 15 mins

Cook time 60 minutes

Total time 75 mins

Servings 4-6

Recipe By Amorie

His & Hers

Rosemary & Bacon Wrapped Meatloaf

INGREDIENT LIST

1/2 cup panko breadcrumbs
(I used 4C gluten-free panko breadcrumbs)
1 tbsp Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp cracked black pepper

1 lb lean ground beef
1 large egg 
(I used cage free brown eggs)
1/4 cup minced red onion
1 tbsp minced garlic
2 tbsp sweet barbecue sauce 
(I used Sweet Baby Ray's original recipe)
2 tbsp tomato sauce
1 tsp soy sauce (no wheat added)
1/4 cup minced cheddar cheese cubes

4-6 slices applewood smoked bacon
fresh rosemary


TO PREPARE

Preheat oven to 350 degrees. Grease two small baking dishes with cooking spray and set aside.

In a small mixing bowl add panko breadcrumbs, Parmesan cheese, dried oregano, basil, garlic powder, salt and pepper. Mix well. In a large mixing bowl add meat and season. Blend well with hands. Add egg, red onion, garlic, barbecue sauce, tomato sauce, soy sauce and cheddar cheese. Stir until all ingredients are well mixed.

Divide meat into two parts. Place each in a ceramic ramekin or glass baking dish and spread evenly. Cover with bacon until meat is completely sealed and place a piece of fresh rosemary over top. Bake both dishes in preheated oven for 60 minutes, or until meat has browned around the edges and is fully cooked through the center. 

Remove both pans of meat loaf from oven and let cool 5-10 minutes. Slice, drain grease on a paper towel and serve over mashed potatoes, with gravy and toast. 

Enjoy!

my ideal plate: served with a toasty ciabatta roll, mashed potatoes and lots of gravy

his idea plate: crispy end pieces, mashed potatoes, gravy and corn

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