Grass-Fed Beef Meatloaf in a Bacon Blanket

Ingredients for Grass-Fed Beef Meatloaf in a Bacon Blanket

• 150g fresh bread crumbs (ground in food processor from 2 slices of bread)

• 120ml milk

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 1 large celery rib, finely chopped

• 4 large garlic cloves, finely chopped

• 2 matskedar olivolja

• Salt

• 675g ground grass-fed beef (preferably ground once

• )

• 230g pork mince (preferably shoulder, not lean

• and ground once

• )

• 120ml ketchup

• 2 large eggs, lightly beaten

• 1 tablespoon Worcestershire sauce

• 2 teaspoons smoked paprika (optional

• )

• 1/2 teaspoons freshly ground black pepper

• 6 bacon slices, halved crosswise

• A large, heavy rimmed sheet pan or flameproof roasting pan (not glass)

• instant-read thermometer

Heat oven to 191°C with rack in middle.

Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.

Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.

Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.

Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.

Roast in oven until an instant-read thermometer inserted into the centre registers 71°C, 40 to 45 minutes.

If the bacon on top isn't crisp, reset oven to grill and grill the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.

Let meatloaf rest in pan 10 minutes before transferring to a platter.

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