6 hours ago
Wednesday, November 19, 2008
My 3 1/2 year old neighbor James was helping me make little individual meatloaves yesterday.
He exclaimed that Stuart Little and his brother tracked down a meatloaf bandit!
OK, I believe most of what toddlers tell me, but I was skeptical about this one.
After googling it, James was correct. There is a 2003 episode called "Stuart Little and the Meatloaf Bandit".
I will never doubt the boy again.
Another note before we get started:
I am amazed and give kudos to all of you moms who let your kids help you in the kitchen.
I was never allowed to cook when I was a kid or a teenager, because my mother did not want the mess. Cooking with kids is certainly messy!!!
I don't have kids so don't have fingerprints on my fridge, or goldfish crackers on my floor.
It sounds like I run a tight ship, doesn't it?
I will say, it was really fun making the loaves with my favorite boy.
Now back to making meatloaf.
This is my most requested recipe. No lie. I make them for dinner parties in the winter and people love them.
They are pretty little packages, tightly wrapped in bacon. How can you go wrong?
Stacey Snacks Bacon Wrapped Meat Loaves
(makes 4 loaves)
~ 1 onion, finely chopped
~ 2 garlic cloves minced
~ 2-3 lbs. of meatloaf mixture: I use ground pork, veal and ground beef
~ 1/2 cup ketchup
~ chopped fresh rosemary
~ chopped fresh parsley
~ 1 tbsp Dijon mustard
~ a shake or 2 of Worcestershire sauce
~ 3/4 cup of seasoned breadcrumbs
~ 1 egg
~ salt and pepper
~ 1 lb. package of bacon slices (I use about half the package)
I start by sauteing my onion and garlic in a pan with some olive oil until soft.
I add the cooked onion and garlic to my meat mixture.
Mix everything in a bowl together except the bacon.
Don't over mix.
Now form your lovely packages into 5" long loaves. Cut bacon slices to drape over each loaf. About 4 half slices for each little mini meatloaf. Pack them tightly on the meat to keep them moist.
I bake them on a rack over a cookie sheet to catch the drippings. Less mess this way.
Bake at 350 degrees for about 35-45 minutes. Temperature should reach 160.
Let rest about 10 minutes on cutting board before slicing, otherwise the slices will fall apart. Let the juices redistribute and solidify.
I serve this with roasted potatoes and green beans w/ pesto.
This is great for sandwiches the next day, as you can imagine!