Bacon-Wrapped Meatloaf with Potatoes
The Danish Sunday loaf — pork and beef under a bacon lattice, with boiled potatoes and a cream gravy from the pan.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
Ingredients
For 4 servings
- ground pork20 oz
- bacon6 oz
- potatoes36 oz
- carrot3 piece
- white cabbage8 oz
- yellow onion1½ piece
- whole milk12 tbsp
- panko breadcrumbs8 tbsp
- egg2 piece
- heavy cream12 tbsp
- beef broth32 tbsp
- all-purpose flour4 tbsp
- fresh parsley8 sprig
- salt2 tsp
- black pepper1 tsp
You'll need
oven · sheet pan · pot · skillet
Method
Preheat the oven to 400 F.
5 min · bake
Grate the onion and mix into the pork with panko, egg, milk and salt.
6 min · prep
Shape a compact loaf and lay bacon strips across it, overlapping.
6 min · prep
Bake until the bacon crisps and the loaf reads 160 F.
40 min · bake
Boil the potatoes in well-salted water until tender.
18 min · boil
Shred the cabbage and carrot and toss with salt for a raw slaw.
5 min · prep
Whisk the flour into the pan drippings and cook out the raw taste.
3 min · saute
Add the broth and cream and simmer until it coats a spoon.
5 min · simmer
Rest the loaf 8 minutes, then slice thick and pour gravy over.
8 min · rest
Serving suggestion
The pan drippings are the gravy — do not wash that tray before you have used them.
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