I’m sorry I so grossly misunderstood you when we first met over ten years ago, my first year in American college. I thought you were kind of ugly, dry, and bland. I was slightly appalled at the idea of eating just a wad of ground beef slathered in ketchup. I called you meat bread and would publicly refuse to eat you. But once I started cooking for myself and incorporating some of the American foods I saw others making, I decided to give you another chance. After all, Clayton liked you so much – how could he be so wrong?
But I cheated a little. I couldn’t accept who you were, but like all true love, I know you could be something better. I mixed you with pork and wrapped you in bacon. I replaced the ketchup with a homemade tomato glaze, sauce and switched out your breadcrumbs bread crumbs with sprouted oats. Now I understand your true potential. You are moist rich in flavor. Even pretty. The new you never fails, whether it’s just the two of us, or I’m cooking for all twenty plus housemates, or I bring you to potlucks and meal trains. You always make people smile.
I am sorry I doubted you my dear Meat Bread. I hope this summer you pass the test with my grandma when we go home. She is a hard one to crack, but I’m betting the bacon will help 😉
Hi friends! Many of you asked me for this recipe on The Kitchen Rag’s FB. Here it is, finally.
- 1/2 pound of ground pork
- 1/2 pound of fatty ground beef
- 6 pieces of bacon
- 2 pastured eggs
- 1/2 cup of rolled oats
- one cup of tomato paste
- 1 tablespoon of gelatin, I get grass fed gelatin from this company here
- 1/4 cup Worcestershire Sauce
- Sea salt
- Cracked pepper
- 1/4 cup raw apple cider vinegar
- 2 tablespoons of honey
- Preheat the oven at 375*
- Mix the tomato paste, honey, and apple cider vinegar in a bowl and set it aside.
- Combine the ground pork, beef, eggs, Worcestershire sauce, rolled oats, gelatin, salt, and pepper. I typically add all the ingredients at once, and mix with my (washed) bare hands.
- After everything is thoroughly combined, form the mixture into a loaf.
- Wrap it in bacon, buy laying the strips out across the loaf short-ways and tucking the ends underneath.
- Slather the tomato glaze on top.
- Cook at 375* for 30 – 45 minutes.
- Remove from oven, and let it rest for about ten minutes before slicing.
- Fall in love with Meatloaf.
P.S. We made this meatloaf for our friends who recently had a baby. We made a side of kale and sweet potatoes fries. It was a great hit!