Bacon Roasted Beef Loaf

Bacon Roasted Beef Loaf

This moist and tender meatloaf is elegant enough to serve at a dinner party.

1 tablespoon olive oil
1 large onion, diced
1 garlic clove, minced
2 eggs, lightly beaten
¼ cup V8 juice
1 tablespoon kosher salt
2 lbs. ground chuck
1 cup dried bread crumbs
12 oz. bacon

Equipment:  Plastic wrap
Parchment paper
Heavy duty aluminum foil
Shallow roasting pan or cookie sheet
Natural gas stovetop and oven

Servings:      8

Heat the oil in a skillet, add the onion and garlic, and cook over medium-low heat until the onions are soft. Remove from the heat and let cool.

Whisk together the eggs, juice, and salt. Crumble the ground chuck into a large bowl, add the egg mixture and the onion mixture, and mix lightly but well. Sprinkle the bread crumbs over the meat mixture and mix well.

Cut a long piece of plastic wrap, form the meatloaf into a log about 3″ in diameter, roll tightly in the plastic wrap, and tie off the ends (like a sausage casing). Refrigerate the meatloaf for at least two hours.

Preheat the oven to 450 degrees.

Cut a long piece of parchment paper and arrange the bacon slices in the middle of the paper, overlapping slightly, so that the slices are parallel to the cut end of the paper. Remove the meatloaf from the plastic wrap and place in the middle of the bacon slices. Fold the ends of the bacon slices over the meatloaf and wrap tightly in the parchment paper.

Cut a long piece of heavy-duty foil, place the paper-covered log on the foil, and seal tightly. Place the log on the roasting pan or cookie sheet and bake in the oven for 30 minutes.

Reduce the oven heat to 400 degrees and remove the meatloaf from the oven. Carefully remove the foil and the parchment paper. Pour off any liquid and return the meatloaf to the oven. Roast until the loaf reaches an internal temperature of 145 degrees (20 to 30 minutes). If needed, put under the broiler to get the bacon to a nice golden color.