|Cheese Stuffed Bacon Wrapped Meatloaf with Pan Veggies
4 lbs Tony's Meatloaf Mix
3.5 pounds ground chuck or your favorite ground beef
1 cup chopped or minced onion
1 - 1.5 cup Tony’s plain breadcrumbs or Panko (as needed so the blend is not too sticky)
2/3 cup ketchup, chile sauce or barbecue sauce
3 tablespoons stone ground Dijon mustard, or your favorite
½ cup chopped parsley
2 tsp dry Italian herb medley
2 eggs, beaten
3 cloves of garlic, minced - to taste
2 tsp sea salt or Kosher salt
1 tsp black pepper
To finsh Meatloaf:
½ - ¾ pound aged cheddar cheese
1 pound Tony’s Pepper or Applewood Smoked Bacon
2 potatoes, cut into large chunks
1 pound carrots, peeled and cut into large chunks
3-4 stalks celery, cut into 2-inch lengths
1 TBS olive oil
Tony's Z Blend or Steak and Roast Seasoning - or salt and pepper / seasoning salt to taste
Preheat oven to 325 degrees.
To make Meatloaf:
Blend ground beef through black pepper well, adjusting breadcrumbs as desired - take care not to overmix.
Cut cheese into a log about 3/4 to 1 inch square - it should be about 3/4 to 4/5 the length of your meatloaf. Flatten meat and wrap around cheese, shaping into an oval loaf. Take care to pack evenly and seal any cracks that form to hold the cheese inside.
Place in the center of a large roasting pan, wrapping slices of bacon around tightly and tucking under the loaf - ideally the loaf should be completely covered. Reserve 2-3 slices of bacon (or equivalent trimmings from the ends) and chop finely.
Toss the vegetables with oil and pinches of Tony's Z Blend or Steak and Roast Seasoning, or salt and pepper or seasoning salt and arrange around the meatloaf, sprinkling with remaining bacon.
Place in the center of oven and roast to 155 degrees internal - about 80-90 minutes total - tossing vegetables every 15-20 minutes and tent with foil if bacon is browning too quickly.
Remove and rest for 10 minutes, and then carefully remove the meatloaf to a serving platter and slice. Toss the veggies in the dripping and surround the meatloaf. Serve.