When my wife was pregnant with our first child in 2003 she got cravings for meatloaf. The only meatloaf I knew was my mothers, which is tooped with processed cheese slices and tinned tomatoes. I set-out to sate my wife's rather odd craving and create a meatloaf that we both would love. —mf37
finely shredded parmesan cheese
strips of bacon
In This Recipe
Preheat oven to 375F
Combine milk and breadcrumbs, stir and let stand for 5 minutes.
Finely chop the carrots, celery, onion and garlic (or blitz with a food processor)
In a large mixing bowl, combine all of the ingredients (except the bacon) and mix well - it helps to use your hands.
Shape the mixture into a loaf (I transfer the mix to a loaf pan and then invert onto a roasting rack). Slice each piece of bacon in half and layer the six strips width-wise across the top of the meat loaf.
Bake for 1 hour or until a meat thermometer shows an internal temperature of 160F.