Bacon-Wrapped 4-Meat Meatloaf

Bacon-Wrapped 4-Meat Meatloaf


4 large eggs

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Tabasco

1 teaspoon rosemary

1 teaspoon thyme

¼ teaspoon ground nutmeg

1 pounds ground beef

1 pound ground bison

1 pound ground pork

1 pound ground venison

1 cup bread crumbs

1 cup minced onion

3 garlic cloves, minced

½ cup minced parsley

1 cup grated Parmesan cheese

12 slices thin-cut bacon

1. Heat oven to 350°. Whisk eggs with next 6 ingredients (salt through nutmeg) in a large bowl. Add remaining ingredients (except bacon) and mix well. Form into a large loaf, 12 inches long and 7 inches wide, and place on top of a perforated broiler tray or onto a flat rack positioned in a roasting pan. (If the meat loaf is to be cooked on a rack, form the loaf first on a cutting board using wet hands. Place a large plate or platter on top, flip the loaf over, and then flip it back onto the rack.)

2. Cover the loaf with overlapping bacon strips, tucking one end of the strip under the loaf, draping it up and over the meat, and tucking the other end under the other side. (You may need to trim the bacon a bit if it is too long. You will only want a half inch or so tucked under each side. The portion of the bacon underneath the loaf will not brown.)

3. Bake for about 1 hour 20 minutes or until the internal temperature reads at least 160°.

4. Let cool for 20 minutes and slice and serve.


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