8ouncesgood Hamlike black forest diced into 1/4 “ cubes
4ouncesGenoa Salami
¾cupCarrots cut into ¼” dice
¼cupchopped Fresh Thyme leaves
¼cupchopped Fresh Parsley leaves
3large eggs slightly beaten with a fork
2tablespoonschopped Garlicabout 4 large cloves
¾cupFresh Breadcrumbs
2tablespoonsWorcestershire Sauce
Salt and Pepper to taste
½cupButtermilk
1or 2 dash Hot Sauce
1poundVERY Lean Baconsliced
Glaze to Brush on Top
2cupsKetchup
¼cupBrown Sugar
2tablespoonsWorcestershire Sauce
2 to 3tablespoonsSweet White Apricot Balsamic Vinegarif you do not have a Sweet White Balsamic skip the Vinegar
1dash Hot Sauce
Prevent your screen from going dark
Recipe Instructions
Preheat Oven to 350°F
For the Meat Loaf:
In a sauté pan, heat the olive oil, when hot add the onion and cook until light golden brown, remove from the pan and let cool at room temp while you prepare the rest of the recipe.
In a glass bowl, mix the ground meats, add the ham, salami, carrots, fresh herbs, eggs, garlic, fresh bread crumbs, Worcestershire, salt and pepper buttermilk, hot sauce and the cooled onion mixture, and mix well.
Cover the entire bottom of a bread loaf pan with the bacon slices, slightly overlapping. Cover the bacon and fill the mold with the ground meat mixture. Close the mold with the bacon as per the video. Flip the loaf onto a baking sheet, remove the pan and bake in the middle of the oven for about 60 minutes.
However be sure be sure to check the inside temperature after 60 minutes. The Chef’s preferred temperature is 145° to 150°. Which is Medium and slightly pink. If you like it more cook just leave in a bit longer.
For the Glaze to Brush on Top
Mix well and using s silicone brush generously brush the glaze on top.
You can find the items below used in making this dish at our online store!