Bacon Wrapped Individual Meatloaves

It’s National Bacon day ^[7]! A form of bacon dates back to 4900 BC. The Chinese made a salted preserved pork belly. The idea made it’s way west and variations can be found in both Greek and Roman menus. The name of this wildly delicious food, found in a variety of languages, literally means the backside of the pig. In the 16th century it referred to anything that was pork and, around the 17th century, it became the word for what we know today – salted and smoked pork belly.

Here is a recipe that uses bacon to enhance individual meatloaves – but make plenty. These are really good!

Here’s How to Wrap that Bacon:

Mix the beef, soup mix, bread crumbs, garlic powder, lemon pepper and egg together well.

I use my hands and squish and squeeze to make sure the egg is fully incorporated in the mixture.

Form six large balls.

Cut the cheddar into 1 inch cubes. Push the cheese into the meat and form the ball around, sealing any openings.

Wrap a slice of bacon around the ball,

then drape a half slice over the top.

Put each loaf into one cup in an extra large muffin tin. (I used silicone and it was perfect!).

Bake in a preheated 350° oven and bake for about 20 minutes or until the beef is browned and the bacon looks crispy.

Remove from the oven and allow to rest for about 5 minutes.

Serve over rice or potatoes.

© Copyright 2020 The Lazy Gastronome

Variation – use pepper jack cheese and a couple slices of jalapeño on the inside.

Here are some things that are perfect to use for this recipe!

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