SUBMITTED BY: Elizabeth Nunez Lopez
Hand Me Down Meatloaf
Ingredients:
2 lbs. lean ground beef or turkey
2 yellow onions pureed in a food processor or finely minced
2 garlic cloves minced
4 eggs
2 tbs salt
1 tbs freshly ground black pepper
1 cup grated parmigiano-reggiano cheese
1 cup unseasoned breadcrumbs
1/2 cup Dijon mustard
1/2 cup grated horseradish
1/2 cup ketchup
10 slices bacon(optional)
Make Ahead Preparation: In a large bowl, combine all ingredients except the ketchup and bacon. Mix with your hands until well blended.On a sheet of plastic wrap, shape the meat mixture into a loaf-shape approximately 9″ x 5″. Wrap tightly in the plastic wrap. Wrap with a layer of tin foil. Label and freeze for up to one month or refrigerate for up to 3 days.
Day Ahead Instructions:
If meatloaf has been frozen, remove from freezer and place in the refrigerator overnight to thaw out.
Last Minute Assembly:
Preheat oven to 350 degrees. Line rimmed baking sheet with tin foil and spray with cooking spray.Place defrosted meatloaf on the lined baking sheet and use a pastry brush to cover the loaf with 1/2 cup ketchup. Arrange the 10 bacon slices crosswise over the loaf, overlapping them tightly, to completely cover the surface of the loaf. Use a spatula to tuck the ends of the meatloaf under the loaf.
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