This one fits both purposes most excellently.
It won’t last long in your house I promise you.
- 1 lb ground beef (leaner)
- 1 lb ground pork
- 2 cloves garlic, microplaned
- 1/2 c finely chopped onions
- 3 good slices of a sourdough or other hearty bread, cubed and soaked with 1/3 c of milk
- 2 tbsp fresh oregano
- 1 tsp thyme
- 1/4 c fresh parsley,chopped
- salt and pepper
- 3 eggs lightly mixed
- 1 c mozzarella shredded
- 1/2 parmesan cheese shredded
- 1 tbsp Worcestershire sauce
- 1 tsp cayenne pepper
- 2 tbsp Dijon mustard
- slices of bacon or pancetta
- can of diced tomatoes well-drained
- 3 tbsp of honey
- slices of provolone cheese
- Add all the ingredients up to the bacon in a large bowl and mix gently until everything is evenly distributed.
- Line a loaf pan with plastic wrap and put the meatloaf in it, covering with plastic.
- Refrigerate for a couple of hours so that the meatloaf can “set up.”
- Turn it out onto a rack (so that the grease can drip off and away. Layer on the bacon in a single layer.
- Place in a 400° oven and bake for 45 min. or until internal temperature is 160°.
- Meanwhile mix the well-drained tomatoes with the honey and some salt and pepper.
- When the meatloaf is baked, remove from the oven, place the diced tomato mixture down the center and lay thin slices of provolone cheese over the top.
- Reduce the oven to 300° and return the meatloaf for 15 minutes or until the tomatoes have warmed through and the cheese has melted.
- Let sit for 20 minutes to rest.
NOTES: You could add chopped spinach if you like. Or make it ahead up to the topping and then just reheat and add the topping.
SOURCE: Sherry Peyton