Weeks back, I had to buy some Cream of Wheat for a testing assignment. This American standard is not standard in our kitchen and try as I might, we could not get jazzed about this hot breakfast cereal. Not wanting to throw away food, I decided to try a version of the meatloaf recipe on the box.
We may not like Cream of Wheat at Casa Mayone, but we do like meatloaf. It is also apparent that like sex, bacon sells. Everyone gobbled this meatloaf up, first as dinner and then as sandwiches. It cooks at a higher temperature than regular meatloaf to insure that the bacon crisps up nicely.
Bacon Wrapped Meatloaf
(aka a successful attempt at using up Cream of Wheat breakfast cereal)
non-stick cooking spray
2 eggs, beaten
1 cup uncooked Cream of Wheat cereal
1/3 cup ketchup
1/4 cup half & half or milk
2 1/2 tsp. paprika
1 Tbsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. ground pork
1 lb. lean ground beef
7 – 8 pieces bacon
Preheat the oven to 400°F. Line a baking sheet or a 9×13 inch baking pan with foil and grease with non-stick cooking spray.
In a large mixing bowl, combine the eggs, Cream of Wheat, ketchup, half & half, paprika, onion powder, garlic powder, salt and pepper. Mix until evenly blended. Add the ground meats and combine with the seasonings until evenly blended, trying not to overmix.
Form into a loaf and set into prepared pan. Wrap bacon lengthwise over meatloaf tucking the ends under the meatloaf. Bake for 45 – 50 minutes. Bacon should be crispy and the meat should be cooked through (internal temperature – 160°F). Let the meatloaf rest for 10 minutes before slicing. I found a serrated knife worked best for the slicing.
Cooks Note: If you do not live in the land of onion aversion, feel free to use 1/2 cup finely chopped onion in place of the onion powder.
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