Bacon-Feta Meatloaf

This meatloaf was inspired by our favorite Friday night pizza, the bacon feta. It turned out really well. The oregano adds a hint of the flavour of a pizza as that is the main herb in pizza sauce.

The ingredients below can be swapped out to suit any flavour profile you are craving. Swap out the veggies, herbs, and liquid to change the flavours.

 For the Meatloaf

 

2 lbs of ground beef

1 onion (diced)

2 cloves garlic (fine dice)

1 stalk of celery (diced)

1/3 cup of red wine (if you wouldn’t drink it, don’t cook with it)

2 1/2 cups of roughly chopped french bread

1 ½ tsp. dried oregano

1 cup milk

2 eggs (beaten)

1 Jalapeño (fine dice)

3/4 cup crumbled feta cheese

8-9 strips of bacon

Method:

Take out a large mixing bowl and a sautee pan. Preheat your oven to 325 degrees.

Sautee the onion, garlic, celery, and jalapeno in olive oil until just turning brown. (Approx 6-8 mins)

Pour in the red wine and simmer it until the liquid has fully reduced (approx. 4 mins). This will intensify the flavor of the wine. Remove from heat and set aside.

Cut the french bread into about 1/2 inch chunks and soak it in the milk in a shallow dish. Soak this for about 5 - 10 mins, turning a few times, until the bread has soaked up all of the milk. Once the milk is fully soaked into the bread, transfer the bread to a cutting board and chop the it up into a fine dice. Add the bread to the mixing bowl along with the rest of the ingredients.

Make sure not to over mix the ingredients as this may make it too dense.

Form the meat into a rectangular block on a baking sheet lined with parchment paper.

Take the bacon and wrap it around the meat. Put into the oven for 1 ½ hours or until a thermometer reaches 160 degrees. Let the meatloaf sit for 10 minutes to rest before slicing. Enjoy!