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Meatloaf Stuffed with Blue Cheese, Tomato & Bacon
Restaurant: Fenwick's On Providence
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 Aris' Pairing For This Dish: 2003 Chase - Centennial Harvest Zinfandel |
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Ingredients
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Meatloaf
2 pounds ground beef
1/2-1 cup bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/3 cup milk
2 beaten eggs
1/3 cup ketchup
2 teaspoons salt
1 tsp black pepper
1 teaspoon dried oregano
Filling
2 sliced tomatoes
1-2 cups blue cheese
9 slices cooked bacon, crumbled
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Preparation
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Mix the meatloaf ingredients together in a large mixing bowl. (It is best to use your hands to mix all of the ingredients together.) Add bread crumbs so that the meatloaf holds together- should have the consistency of soft play dough.
Line a cookie sheet with a generous amount of foil. Spray the foil thoroughly with food release spray. Pat out the meatloaf so that it completely covers the cookie sheet evenly.
Layer the tomatoes vertically in the center of the meatloaf. Top with blue cheese and crumbled bacon. Use the foil to help fold the edges to the middle, shaping tightly into a loaf. Make sure the loaf is smooth and sealed. Bend the foil over loaf and seal completely.
Bake at 350 degrees for about an hour. Unfold foil and bake 15 more minutes. At this point if you like, brush ketchup or BBQ sauce on top of the loaf
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Remove from oven and cool. (You can even prepare this the day before)
Slice when cool and serve with mashed potatoes and a green vegetable. |
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