Be prepared for your eyes to roll to the back of your head! This rolled meatloaf filled with bacon and cheese, will put a smile on even the pickiest of eaters faces.
This is my most favorite meatloaf - for now..
2 pounds lean ground beef
2 tbsps. Extra Virgin Olive Oil
1/2 cup Italian bread crumbs
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/2 of green bell pepper - finely chopped
1 heaping tbsp minced garlic
2 tbsps. chopped flat leaf parsley
1-1/2 tsps. Kosher salt
1-1/2 tsps. black pepper
2 cups shredded Sharp Cheddar cheese
4 slices of hickory smoked bacon, cooked and crumbled
Heat a skillet over medium high heat and add the olive oil. Once oil begins to ripple add in the onions celery and bell pepper and saute for about 2 minutes. Add in the garlic and parsely and saute for another 2 to 3 minutes. Remove skillet from heat and place veggies in a bowl to cool slightly.
Preheat oven to 375°F.
In a large mixing bowl, combine beef, bread crumbs, wilted veggies, eggs, salt and pepper. Mix well.
Place in a large baking dish or pan with high sides and bake for about 45 minutes or until internal temperature reaches 160°F. Allow to rest for about 5 minutes before slicing.
Not very photogenic, but very tasty! Sauteing the veggies first makes a world of difference as opposed to mixing raw veggies with the meat.
The second best part of this - leftovers the next day - meatloaf sammies!