“Smiles from the threshold of the year to come,
“Whispering ‘it will be happier’…”
Happy New Year, guys! Cheers to 2014!
Adapted from the Pioneer Woman.
- 250 mL / 1 cup whole milk
- 6 slices of bread, about 250 grams
- 230 grams / 8 ounces ground pork
- 685 grams / 1 pound 8 ounces ground beef
- 120 grams / 1 heaping cup Italian cheeses, such as mozzarella, parmesan, asiago, fontina, provolone, and romano
- 1 large handful, about 25 grams, coarsely chopped Italian flat leaf parsley
- 1/4 teaspoon seasoned salt
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 4 large eggs (or 5 if yours are as small as mine), beaten
- 355 mL / 1 1/2 cups ketchup
- 75 grams / 1/3 cup lightly packed brown sugar
- 1 teaspoon mustard powder
- Tabasco hot sauce to taste
Preheat your oven to 350 degree F. Line the bottom tray of a broiler pan with aluminum foil for easy clean up and well grease the top tray. Set aside.
In a medium bowl, pour milk over the bread and let it sit to soak it up.
In a large bowl, dump in the meats, cheese, parsley, seasoned salt, salt, black pepper, and soaked bread. Using your hands, mix to combine. To keep from over mixing, I like to pull apart the meat into smaller bits before really mixing so that every bit is thoroughly combined. After combining, dump the meat out onto the broiler pan and form it into a loaf. Lay the strips of bacon lengthwise and tuck under the loaf.
In a small bowl, combine the ketchup, brown sugar, mustard powder, and Tabasco hot sauce to make the sauce. Taste and add more Tabasco if you’d like.
Pour 1/3 of the sauce over the bacon loaf and spread evenly. Pop the loaf into the oven and bake one hour. Pull the loaf out and spread with a 1/3 more of the sauce (save the rest for dipping and sandwiches). Return to the oven and bake another hour, or until a meat thermometer inserted sideways into the center reads 160 degrees F. Pull out and let sit for 15 minutes before digging in. Serve with peppery mashed potatoes.