DH Cooked: Bacon Wrapped Meatloaf and 3 Kinds of Fudge

I’m still playing catchup with the blogs about my husband’s cooking.  Unfortunately, it means that I don’t exactly remember the recipes, or why he chose to make one particular meal over another.  I think we were watching TV – maybe Kitchen Nightmares? – and saw an episode where bacon wrapped meatloaf was one of the special dishes added to the menu.  The fudge came about because DH was tired of not being able to find rum raisin fudge anywhere.  And true to form, we went overboard, made three kinds and practiced plating.

Bacon wrapped meatloaf will work with any basic meatloaf recipe.  Ours always involves

  • 1-2 lbs ground beef
  • 1 chopped onions
  • 1-3 diced cloves of garlic
  • “a few shakes” of Worcestershire sauce
  • “a good squeeze” of ketchup (maybe 2 tbsp?)
  • “a handful or two” of bread crumbs or crushed saltines
  • 1 egg
  • salt, pepper, and any other spices we feel like throwing in to taste
  • A few tablespoons of BBQ sauce
  • Uncooked bacon

This time DH decided to saute the onions and garlic along with a mild chili pepper to give it a little kick.  Remember to let your onion mixture cool before adding it to the meat if you like to mix it with your hands.

Sauteeing onions

Mix together everything except for the BBQ sauce and bacon.  If it’s a little too wet, add some more bread crumbs or crackers.  If it’s too dry, add some more ketchup or Worcestershire. Shape the mixture into a loaf on a cookie sheet with sides so that the fat that cooks out of the meat loaf won’t end up in the bottom of your oven and cause a fire.  Spread the BBQ sauce on top of the meatloaf.  Drape the bacon over the top of the meatloaf.  Tuck the edges of the bacon under the loaf so that they won’t curl up.  Bake at 400-425* for 30-45 minutes or until done.  The bacon should be a little crispy.

Fresh Out of the Oven

For dessert we had 3 kinds of fudge.  I don’t remember which recipes we followed, but they were all made in the microwave.  We found the recipes online.  Keep in mind that your fudge needs to set in the fridge for several hours before you slice it.  If you don’t give it that time to firm up, you’ll be trying to serve a gloopy, yummy mess.

DH wanted to practice plating and pairing.  So with that in mind he made Rum Raisin (next to the strawberry, but supposed to pair with the grape), white chocolate orange (next to the grape, but supposed to pair with the strawberry), and basic milk chocolate (next to the raspberry).  We found a dessert wine in our liquor cabinet that had a caramelly taste to it, so he lined the edge of the plate in caramel to compliment the flavors.

Fudge, Fruit and Wine

I had a lot of fun helping him with this cooking night.  The meatloaf was really good, and was paired with baked asparagus and baked potatoes.  We had a couple of friends over who helped us make sure there weren’t any leftovers.  The fudge was creamy and dangerously delicious.  I had to take it to work to ensure that I wouldn’t eat any more of it.

We both learned that the portions we cut of the fudge needed to be smaller.  Having 2″ squares of each flavor on one plate seemed to be too much after such a hearty meal.

This was definitely a hit!

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