CORONAVIRUS QUARANTINE DINNER #1:
MA!!! MEATLOAF!!!
People are losing their damned minds, you guys. Thank GOD I tend to stock up when there’s a good price on essentials and for garage freezers. We are fortunate enough to have a freezer full of beef, chicken, turkey, and pork, so for this Sunday dinner I decided to not even bother trying to go to the store, and use some of my freezer hoard. Fairly simple to throw together, and then forget about on the Traeger until the probe alarm yells at me, so I can continue binging ‘Supernatural’ on the couch with my hubster. Smoked low and slow on our trusty Traeger…..BBQ glazed, bacon wrapped, and full of caramelized shallot….what’s not to love?? PS….this meatloaf makes BOMBDIGGITY sandos for lunch the next day!
Ingredients:
2 lbs. ground chuck
1 shallot, diced small
1 stalk celery, diced small
2 TBSP Worcestershire sauce
3 cloves garlic, smashed and chopped
1 TBSP fresh thyme
2 TBSP dijon mustard
1/3 BBQ sauce of choice PLUS 1/4 c. for glazing…..I used Stubb’s
3/4 c. toasted bread crumbs
2 large eggs, beaten
2 tsp each salt and pepper
1.5 lb bacon for lattice
Instructions:
Step 1—In medium pan, heat a couple TBSP of EVOO and bring up to medium-low heat. Stir in shallot, celery, and garlic and begin to caramelize veggies, stirring regularly. Once veggies are caramelized well, deglaze with Worcestershire and remove from heat. Allow to cool slightly.
Step 2—While veggies are caramelizing, combine ground beef, BBQ sauce, dijon, beaten eggs, bread crumbs, and S&P in a large bowl. Mix together well with your trustiest wooden spoon. Add in cooled veggies and incorporate well.
Step 3—Make your bacon lattice….it’s like arts and crafts in 3rd grade, but sub in bacon for your construction paper. Shape your meat into a loaf (hence the name meatloaf) and wrap bacon lattice around it, like shown below.
Step 4—Smoke at 225 for 3 hours, glazing with BBQ sauce halfway through. Remove from Traeger when internal step reaches 160. Finish under low broiler in oven for about 10-15 minutes to crisp up the bacon further.
Step 5—Let rest for 15 minutes so you don't lose all those delicious juices when you slice to serve.
My dudes would probably riot if I served it with anything other than mashed potatoes, but I had a BEAUTIFUL cheddar and chive Cauliflower puree with mine…..either way, it’s a winner winner meatloaf dinner kind of meal!
