Bacon Wrapped Meatloaf and Stuffed Potatoes

Super moist Meatloaf, served with fat twice baked Potatoes.

Ingredients

For meatloaf
Ketchup 3 Tablespoon
Worcestershire sauce 1 Tablespoon
Beef 1 Pound
Thyme 1 Teaspoon
Parsley 2 Teaspoon (dried)
Red pepper flakes 1 Teaspoon
Saltine crackers 4 (or Italian breadcrums or torn pieces of white bread)
Egg 1 , beaten
Chicken stock/Beef stock 1/4 Cup (4 tbs) (or milk)
Bacon slices 12 (7 slices for meat loaf and 5 slices crisped for potatoes)
Bell pepper 1/2 Medium , chopped
Garlic clove 1
Salt and pepper To Taste
Onion 1 Small , chopped finely
For the potatoes
Potatoes 4 Large , par baked
Butter 3 Tablespoon , melted
Gruyere cheese 1/2 Cup (8 tbs)
Sharp cheddar cheese 1/2 Cup (8 tbs)
For serving
Sour cream 1/2 Cup (8 tbs)
Chives 1 Teaspoon

Directions

For Bacon Wrapped Meatloaf

GETTING READY

1. Preheat the oven to 350 F.

2. In a bowl, put together beef, onion, bell pepper, Worcestershire sauce, ketchup, salt, pepper, herb and seasoning.

3. Crush the crackers over the beef mixture, beaten egg and broth.

MAKING

4. Wearing gloves mix all the ingredients together and shape the meat mixture into a log.

5. On a chopping board place the bacon slices overlapping each other.

6. Place the meat log on one side of bacon slices, and roll the log tightly so the bacon wraps the meat log.

7. In a greased baking pan, place meat log keeping the seam down.

8. Bake in the oven for 35 minutes or until the light brown in colour.

9. Remove from oven and allow to cool slightly.

SERVING

10. Slice and serve hot as desired.

For Stuffed Potatoes

GETTING READY

1. Preheat the oven to 350 F.

2. Prick the potatoes with a sharp knife and bake in preheated oven for about 15 to 20 minutes or cook in microwave.

3. Cut the potatoes in halves and scoop out the flesh and making thin potato shell.

MAKING

4. In a bowl, place the potato flesh, butter, salt, pepper, half of both the cheeses, crumbled bacon pieces, and stir well to mix.

5. Spoon the cheese mixture into the potato shells and bake in oven for 20 minutes.

6. Remove from oven and allow to cool slightly.

SERVING

7. Serve hot topped with sour cream and chives if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 838Calories from Fat 388

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 729 mg30.38%

Total Carbohydrates 68 g22.7%

Dietary Fiber 8 g32%

Sugars 8 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet