Double Trouble Meatloaf
~ adapted from Symon’s Suppers ~
Grind or finely chop 8 ounces smoked bacon. Set aside.
In 2 tablespoons unsalted butter, sauté 2 cups minced onion; add 1/4 teaspoon salt.
Stir in all the above ingredients. Allow to cool.
Finely chop 2 tablespoons flat-leaf parsley. Work seasonings into 1 1/2 pounds ground chuck and the bacon. Add 2 eggs, 1/4 teaspoon black pepper, and 2 teaspoons plus 3/4 teaspoons salt. Using paper towels, squeeze excess milk from the bread– add saturated bread to meat mixture.
Pack into a buttered pan, bake 1 hour. Slightly cool to cut better for serving.
Leave a Reply