At Snowy Palms Resort meatloaf is served most Thursday nights, if for no other reason that Lazy Bastard is hung over from Wednesday night's Co-Ed Naked Twister competitions.
1 Tbsp olive oil
1 medium onion, minced
2 stalks celery, minced
1 small red bell pepper, minced
4 cloves garlic, minced fine
2 large eggs
2 Tbsp beef base (I prefer Better Than Bullion brand)
1 Tbsp black pepper
2 teaspoons Worcestershire
2 teaspoons paprika
2 tsp chili powder
2 tsp chili powder
1 cup unseasoned bread crumbs
1/2 cup milk
1/2 cup milk
1/2 package (4 oz) cream cheese, room temperature
1 lb lean ground beef
1 lb ground pork
4 thick cut slices of bacon
4 thick cut slices of bacon
Preheat oven to 400ᵒF
Add olive to a hot pan then add onion, garlic, bell pepper and
celery, saute for 5 minutes, until soft.
Remove pan from heat and let cool to room temperature.
In a large bowl, gently whisk eggs, then add the milk, beef base,
black pepper, Worcestershire, paprika and chili powder, mix until well blended. Stir
in bread crumbs until mixed well. Blend in cream cheese and the cooled sautéed
vegetables, mix together.
Add ground beef and pork to mixture and work it with your hands until ingredients are well incorporated.
Add ground beef and pork to mixture and work it with your hands until ingredients are well incorporated.
Line loaf pan or bread pan with bacon, the place meat
mixture into it and place into preheated oven for 30 minutes.
After 45 minutes remove meatloaf from oven then flip onto
foil lined wire rack and return to oven to finish cooking.
Turn down heat to 375ᵒF and cook for 3/4 hour - 1 hour
longer or until the internal temperature reads 160ᵒF. Do not cook beyond 160ᵒF or it will begin to
dry out.
At 160ᵒF remove from oven and let rest for 10 minutes, then
cut into slices.
