Bacon-wrapped Meatloaf

This recipe is courtesy of the Lark Creek cafe in Walnut Creek.  It's the most labor intensive recipe of any posted on this blog BUT totally worth it! The leftovers will keep you full for days and let's face it, everybody loves bacon.

1 T vegetable oil
1 large onion, chopped fine
4 garlic cloves, minced
1 t fresh or 1/2 t dried thyme
1/2 C ketchup
1/4 C packed brown sugar
1/4 C cider vinegar
2 large eggs
1/2 C milk
2 t Dijon mustard
2 t Worcestershire sauce
2 t horseradish
3 t finely mashed chipotle peppers in adobo sauce
1 t salt
1/2 pepper
1 t Tabasco
2 pounds ground beef (16-20% fat)
1 C quick oats
1/2 C chopped fresh parsley
6 slices of thin bacon

Preheat oven to 350.

Heat oil in a nonstick skillet over medium-high heat.  Add onions and cook until softened...about 5 minutes.  Stir in the garlic and thyme and cook until fragrant...about 15 seconds.  Set aside to cool for 5 minutes.

Mix together the ketchup, brown sugar, vinegar and set aside.  In a separate bowl, mix together the eggs, milk, mustard, Worcestershire, horseradish, chipotle peppers, salt, pepper, and Tabasco.

In another bowl, mix the beef, oats, parsley, sauteed onion mixture and egg mixture until evenly blended.  Turn the meat mixture onto a foil-lined baking sheet and shape into a 9-by-5-inch loaf.  Brush with half of the ketchup mixture.  Trim ends of bacon, if necessary, and lay crosswise over meat loaf. 

Cover loosely with foil and bake the loaf for 45 minutes.  Remove foil and brush with remaining half of ketchup mixture.  Uncovered, continue cooking another 15 minutes.  Remove from oven and let sit on counter for 5 - 10 minutes before slicing.

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