Bacon Wrapped, Meatloaf Cordon Bleu

Bacon Wrapped, Meatloaf Cordon Bleu, Picture
1. Pre-heat your Oven to 350 degrees. Cover the sheet pan, or other oven proof pan with the aluminum foil. I neglected to do this and I ended up with a real difficult job of cleaning that pan.

2. Mince the onions and peppers, then fry in a little bacon fat, or a 50 / 50 mix of butter and oil over medium heat until they're soft. Take them off the heat and let them cook.

3. Mix the bread crumbs with the milk and blacken and set it aside for the bread crumbs to absorb the milk. Later, if it's too soupy, just add some more bread crumbs. And, if it's too thick, add a little more milk. You want the consistency to be that of cooked oatmeal.

4. Weave the bacon into a lattice in the pan you'll be cooking in. It's hard to describe (like writing about how to tie a shoe lace), but if you look at the picture, you should get the idea. Set this aside.

5. Mix the beef mixture up by adding the softened bread crumbs, eggs, blacken, and salt.

6. Place it on the bacon leaving abut 1" on the far end. Layer on the Ham slices, then the cheese.

Roll the hole mixture tightly, and leave the seam on the bottom.

7. Make the rub by mixing up the sugar and blacken. There's no salt in this rub, because the bacon will be salty enough. Coat the bacon wrapped meatloaf.

8. Place it in the 350 degree pre-heated oven and cook for about 1 hour, or until the internal temperature is 165 degrees.

Cover with aluminum foil, and let it rest about 10 minute before slicing it.

9. Serve with Bacon Gravy, and Mashed Potatoes.

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