Bacon-Wrapped Meatloaf

Photo: Janis Smyth

Ingredients

1 tablespoon butter

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 tablespoon fresh thyme, finely chopped

1 teaspoon salt

1/2 teaspoon ground black paper

2 teaspoons dry mustard

1/4 cup milk

2 pounds pounds ground chuck or a mixture of 1 pound ground chuck and 1 ground pork or veal

8 slices thick-cut bacon

6 oz. can tomato paste, divided

3 tablespoons water

3 tablespoons apple cider vinegar

3 tablespoons honey

1 teaspoon prepared mustard

1/2 teaspoon salt

Preparation

Preheat the oven to 350º F.

Melt the butter in a small skillet over medium-low heat; cook the onion until soft but not brown, about 5 minutes. Add the garlic and cook for another minute. Remove from heat and set aside.

Place a rack on or in a large, glass baking dish. Alternating slightly, lay the strips of bacon across the rack, one end in the middle and allowing the other end to hang over the side of the dish. Set aside.

In a small bowl, mix 3 tablespoons of the tomato paste with the water, apple cider vinegar, honey, prepared mustard and 1/2 teaspoon of salt. Set aside.

In a large mixing bowl, combine the remaining ingredients with the onion/garlic mixture and the remaining tomato paste and gently but thoroughly mix with your hands. Form into a loaf directly on top of the bacon, leaving enough of the bacon uncovered to wrap the top of the meatloaf. Spoon the glaze over the top of the meatloaf and spread down the sides, covering it completely. Lift the ends of the bacon hanging down the sides and place over the top of the meatloaf.

Bake for an hour, or until the meatloaf is cooked through and the bacon is brown and crisp. Allow to rest for 10 minutes before serving.