DSC06709i have never made meatloaf before. i never thought of it. but i was watching the food network and someone made it wrapped in bacon. i tried to study the ingredients so i could give it a shot. it’s a little cold & it sounded like good comfort food. they wrapped the loaf in the bacon & covered in parchment. i don’t have parchment, so i just laid bacon on the bottom, put the mixture on top, & topped with bacon instead. i went to the best meat market in chicago-paulina meat market where all the best chefs get their meat & told them i was a meatloaf virgin. i thought i needed equal parts veal & chuck. he told me the veal is not necessary cause you can’t taste it & it’s not worth the $$$. so i went with his suggestion-3/4 chuck, 1/4 pork.

bacon meatloaf with mashed potatoes & gravy

1 lb. ground chuck
1/4 lb. ground pork
3 eggs
1/2 cup bread crumbs
1/2 cup ketchup
sea salt
2 T. garlic powder
1 large shallot
5 cloves garlic
1/2 lb. bacon (cut from the slab from the meat market)

mince the garlic & shallot & combine with everything except bacon. knead with your hands. put in the mix & top with bacon. bake covered 1 hour. remove foil & bake another 10 minutes. let stand 15 minutes.

mashed potatoes

1 lb. yukon gold potatoes peeled
1 stick butter
1/2 cup sour cream

cube potatoes & boil till tender. mash with remaining ingredients.


1 T. flour
1 T. corn starch dissolved in the stock
1/2 cup stock (i used knor powder dissolved in water)
salt to taste
pepper to taste

drip some meat juices from the meat loaf. heat & add flour & starch. use whisk to distribute. add stock & keep whisking over low-med heat. add salt. whisk into a gravy.

die happy 🙂