Bacon-wrapped meatloaf

by

Serves 4–6

1 pound ground beef (80/20 lean/fat ratio)

½ pound bacon, ground or finely chopped

½ cup chopped green onion, including stems

½ cup chopped celery

¼ cup chopped red bell pepper, optional

2 cloves garlic, minced

2 large eggs

½ cup rolled oats

Kosher salt

Freshly ground black pepper

¼ teaspoon crushed red pepper flakes

½ cup chopped parsley or basil (or combination)

¼ cup milk

2 teaspoons Worcestershire sauce

¼ cup grated Parmesan cheese

½ cup tomato paste or ketchup

1 teaspoon brown sugar

1–2 tablespoons water

Bacon slices

Preheat oven to 350 F. In large bowl, mix ground meats with all ingredients except tomato paste, brown sugar, water and bacon slices. Do not overmix, or meatloaf will be tough. Shape and put in a loaf pan or on a shallow baking sheet.

Mix tomato paste with brown sugar, and add enough water to make mixture spreadable. Spread over meatloaf. Lay bacon slices horizontally across meatloaf, completely covering on all sides. Cook about 1 hour or until instant-read thermometer reads 165 F. Increase oven temperature to broil, and cook just until bacon is crisp.