Bacon Wrapped Pork Meatloaf

Tim McCarty with the Minnesota Pork Board shows us how adding bacon to an already flavorful meatloaf really amps up the flavor.

2 ½ lb. Fresh ground pork
½ lb. Fresh ground bacon
1 cup Onions diced
2 TBSP Garlic minced
2 TBSP Fresh parsley chopped
2 TBSP Fresh thyme
3 TBSP Dijon mustard
½ cup Parmesan shredded
2 tsp Smoked paprika
2 TBSP Cracked black pepper
2 each Eggs lg
1 cup Panko
2 TBSP Oil
15 each Bacon strips, for the outside wrap

Pre-heat oven 400 degrees

Sauté pan med-high heat, add oil and onions, sauté 2-3 min, add garlic for 1-2 min remove from pan and cool.

In a large bowl mix everything together, mix well but don’t over mix. That will make it dry and tough

On a piece of parchment paper lay out the bacon, place the pork mix down the center of the bacon, keeping the pork packed together. Roll it up nice and tight to get all the air pockets out. Place on a sprayed sheet pan & unroll from paper. Make sure bacon is covering the outside. Top with ½ of the tomato glaze

Bake at 400 for 30 min or the internal temp reaches 160. Remove from oven and let rest 15 min slice and serve on the Polenta, top with the remaining tomato glaze.

 

Tomato Balsamic Glaze

1 cup Tomato sauce
¼ cup Dijon mustard
½ cup Balsamic glaze
1/3 cup Brown sugar
1 TBSP Cracked black pepper

Place everything in sauté pan, over low heat bring to a simmer

 

Basil, Prosciutto, Gouda Polenta

½ cup Onions diced
1 TBSP Garlic minced
3 TBSP EVOO
4 cups Chicken stock
1 cup Corn meal
¼ cup Fresh basil chopped
¼ cup Prosciutto chopped
½ cup Gouda shredded
1 tsp Cracked black pepper

In a sauce pan over med-high heat add EVOO and onions sauté 2-3 min, add garlic for 1 min, pour in chicken stock, let got hot, mix in cornmeal until smooth. Reduce heat to low & cover, stir every 5 min until cooked about 20 min. Mix in basil, prosciutto, Gouda and pepper. Serve hot

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