- Cooking Time: 60
- Servings: 12
- Preparation Time: 30
BackstoryI've tried to overcook it, it doesn't dry out!
Reheat it, it doesn't dry out!
...and it makes great cold meatloaf sandwiches...bonus!
Warning this recipe is not for the cholesteral challenged!
Meat loaf is comfort food, and I like to serve comfort food with comfort food...so...mashed potatoes and gravy...then sit back and enjoy!!
- 6 strips thick sliced pepper bacon, diced 1/4"
- 1 medium sized sweet onion, diced 1/4"
- 1/2 cup decent red wine (Merlot, Cabernet, Syrah, whatever you're drinking, etc...)
- 1 lb. lean ground beef
- 1/2 lb. pork sausage
- 1/2 lb. mild Italian sausage
- 2 large eggs, beaten
- 1 cup sour cream
- 1 cup corn bread crumbs or 2 cups fresh b read crumbs
- 1 cup dry grated Parmesan cheese (not shredded)
- 1 1/2 tsp ground black pepper
- Cook the bacon in a 12" saute pan over medium high heat until almost crisp (do not drain the fat).
- Add the onion and saute until carmelized.
- Add the wine and turn down the heat to medium and cook until the liquid is almost gone.
- Allow to cool.
- While the onion and bacon mixture is cooling, place all other ingredients into a large bowl and mix well (your hands work best for this, and it's more fun than a spoon).
- When the onion and bacon mixture is cool, add it to the bowl with everything else and mix well (your hands still work best for this, and it's still more fun than a spoon).
- Place the entire concoction into a loaf pan.
- Place the pan on the center rack of a preheated 350 degree oven for about one hour (I say "about" because all ovens are different and cook at different rates).
- The best way to check if it's done is with an instant read thermometer (you can get one at any culinary store), the internal temperature should be 160 degrees.