This week’s storm is blowing through and over the Sierras to enhance our Eastern neighbor’s lifestyles, but still showering here on the Western Slope. So while showers persist and the drainage drains, we make bacon wrapped meatloaf. I bought chuck, rib-eye, and some beef shank and ran it through the Cabela’s meat grinder, so it’s fresh.
Next up the “after” picture. Baked at 375 then 425 after an hour timed out and the internal temp wasn’t quite there (150).
Yummy!
That’s a darned good looking meatloaf!
Tastey too!
Looking good! 🙂
Oh, bacon wrapped meat loaf, with bell pepper and stewed tomatoes in the meat… my favorite!
Our “stewed” tomatoes were just fresh blended and frozen, include jalapeños, and came from the summer harvest. Very bright flavor. Also we ground cloves of garlic in with the meat when I put it through the little Cabela’s grinder.
Meat wrapped meat!