bacon-wrapped meatloaf

I got into a cooking mood on Sunday, and this is what I did.



That’s a meat loaf, made of 50% chuck, 25% pork and 25% veal, mixed with yogurt, egg, saltines and spices and baked with a bacon lattice.  Glazed twice with a mixture of Mae Ploy chili sauce, brown sugar and vinegar.

And then these little babies to go with:

Oven-roasted brussels sprouts, which were then sautéed with bacon and shallots.

Yes, an evening of excess at Chez WMDM.  And all of it was sourced at Findlay Market: mostly Eckerlin’s and Madison’s.

4 thoughts on “bacon-wrapped meatloaf”

  • IF you love cooking at home- why not get copies of CINCINNATI AND SOUP: RECIPES FROM THE QUEEN CITY AND GREAT SOUP and the sequel CINCINNATI AND SOUP: A SECOND HELPING: MORE RECIPES FROM THE QUEEN CITY and whip up some Goetta, Cincinnati Chili, Wray Braun’s Chicken ( Rob’s Mom) or Bonnie Lou’s Shrimp Spread ??  You can buy all the ingrediants FRESH at Findlay Market too . YUM !!!

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