Archive for September, 2011

Bacon-Wrapped Meat Loaf

Wednesday, September 28, 2011 Review by Brian
Bacon-Wrapped Meat Loaf

Bacon-Wrapped Meat Loaf


I stumbled across this post – ironically on VEGGIELAD4LIFE.COM – guess she made it for her husband. Amazing…

Bacon-Wrapped Meat Loaf


2 yellow onions (one large, one small)

2 T extra virgin olive oil

1/2 c. finely chopped celery

2 cloves minced garlic

2 lbs ground beef  (I used 80/20)

1/2 c. crushed crackers (I used those butter crackers… that always come with soup at a sandwich place… you know?)

1/4 c. marinara sauce (had some open in the fridge… tomato sauce is what the recipe calls for)

1 T. dried parsley

1 large egg

1 T Worcestershire sauce

1 T red wine vinegar

1 tsp dry mustard

1 tsp chili powder

1/4 tsp Tabasco sauce

Salt and pepper to taste

10 slices of thick-sliced bacon (enough to wrap the meatloaf… whatever works for you)


1.  Preheat the oven to 375 degrees.  Line a baking pan with foil.  Cut the large onion into thick slices and lay them on the bottom of the pan in 2 rows.  This creates a rack for the meatloaf.

2.  Finely chop the small onion and celery.  Heat the oil in a skillet on medium-low heat and fry the onion and celery until tender, but do not let the vegetables brown.  Keep the skillet covered during this cooking time.

3.  Uncover and add the minced garlic.  Fry for 1 minute, then take off heat.  Let cool.

4.  Meanwhile, combine the ground beef, cracker crumbs, marinara sauce, egg, Worestershire sauce, vinegar, mustard, chili powder, Tabasco sauce, salt and pepper in a mixing bowl.  Add the cooled veggies.  Stir until mixed well.

5.  Line a loaf pan with wax paper.  Lay the bacon strips across the pan, and then pour the meatloaf mixture on top of the bacon strips.  Wrap the loose ends of the bacon around the meatloaf.  Then, invert the pan over the baking pan with the sliced onions.  Lift the loaf pan off the meatloaf, and peel off the wax paper.  You should have a nice loaf resting on your sliced onions.

6.  Bake meatloaf for 1 hour and 15 minutes (until meat thermometer registers 180 for internal temp).

7.  Let meat rest 15 minutes, then slice and serve!!

We Love BaconScotch!

Frisee Salad with Bacon and Poached Egg

Wednesday, September 28, 2011 Review by judywrites

What a delightful breakfast/lunch for New Year’s Day!

5 1⁄2″ -thick slices Home-Cured Bacon, sliced crosswise into 1⁄2″ -wide strips

1 tbsp. white wine vinegar

4 large eggs

1 tbsp. finely chopped shallots

1 tbsp. fresh lemon juice

2 tsp. dijon mustard

2 tbsp. extra-virgin olive oil

salt and freshly ground black pepper, to taste

1⁄2 lb. frisée greens, torn into medium-size pieces

1. Combine bacon and 1 cup water in a 12″ skillet over medium-high heat. Cook, stirring, until water evaporates and bacon crisps, 30–40 minutes. Using a slotted spoon, transfer bacon to a plate. Reserve fat in skillet.

2. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don’t cook the eggs yet.)

3. In a medium bowl, whisk together shallots, lemon juice, mustard, and 3 tbsp. reserved bacon fat. While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette. Season with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.

4. In the saucepan, swirl simmering water with a spoon to create a whirlpool effect. Slide 2 eggs into water; cook until just firm, about 2 minutes. Using a slotted spoon, top first 2 salads with 1 egg apiece; repeat with remaining eggs. Season salads with salt and pepper. Serve immediately.


Thank you Saveur for another delish recipe!

Take care,


Bacon Twists

Wednesday, September 28, 2011 Review by Brian
Bacon Twists

Bacon Twists

Here’s an interesting way to cook your bacon. Twist serveral slices together, and broil it in the oven! Delish bacon, on it’s own stick! Boom!

We Love BaconScotch!

Bacon-wrapped Chicken Rolls

Wednesday, September 28, 2011 Review by Brian
Bacon-wrapped Chicken Rolls

Bacon-wrapped Chicken Rolls

I ran across these ‘sushi’ type bacon-wrapped chicken rolls. I must say, aside from my favorite recipe on this blog (kimchi bacon fried rice), this looks like it’s going to be my new favorite!

I’ll be making this very soon – to let you all know with an update.



8 large skinless chicken breast fillet halves
juice from 1 lemon
1/2 teaspoon black pepper
1 large carrot, sliced into 16 (2-inch) sticks
4 asparagus spears, sliced into 16 (2-inch) lengths
16 bacon slices
roasted zucchini and red bell peppers, to serve (optional)

For assembly instructions, please visit:


French (Canadian) Onion Soup

Wednesday, September 28, 2011 Review by OakMonster
French Canadian Onion Soup

Image @

Food & Wine Magazine might as well change their name to Bacon & Wine Magazine!  Last time, they gave me the wonderful Bacon Bourbon Brownies recipe. This time, it’s French (Canadian) Bacon Soup.

Think French Onion Soup. Substitute bacon fat for butter for sauteing, beer for red wine, and bacon stock for beef stock.

Bacon stock. You heard me.

A long process of making stock involved throwing bacon and a pig’s foot and some onions in a pot and cook for 3 hours. I only did a half recipe (there are only two us in the household) with just a pound of thick cut bacon, since I couldn’t get any slab nor a pig’s foot.  So I just boiled the bacon and the onion with a few cloves of garlic for extra flavor for, oh, I don’t know, almost an hour? I just tasted the broth for bacony flavor and call it a day.

The house smelled like bacon for hours. It was glorious. 🙂

Obviously, sitting the stock in the fridge overnight make skimming off the fat really easy the next morning.

They didn’t quite say if you are supposed to save the rendered fat from the bacon/pig’s foot to saute your onions for the soup with. I just used the bacon grease I saved in the fridge for it.

And even with half portion, I still have enough to serve 4 easily.