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Bacon & Cheese Meatloaf
Serves 8-10

Qty Size Ingredient
1 lbs Ground Beef
1 lbs Italian Pork Sausage (Spicy/Hot)
4 strips Bacon
cups Italian Bread Crumbs
3 lg Eggs (beaten)
1 can Ready Cut Tomatoes (drained)
4 cups Grated Mozzarella
1 cup Grated Parmesan
4 cloves Garlic (minced/crushed/pressed)
1 tbls Worcestershire
1 tsp Dill Weed
1 tsp Salt
1 tsp Sage
1 tbls Thyme
For the Glaze
½ cup Catsup
2 tbls Brown Sugar
1 tbls Dijon Mustard
1 tsp Nutmeg

Preheat an oven to 350º.  In a small bowl mix together the Glaze ingredients and set aside.

Cook up the bacon.  You can cut it afterwards or chop it up and then sauté it, no matter.  I cut it up afterwards into ¼" strips crosswise, but you could use anything from ground chips to 1" squares.  Whatever floats your boat.  I recommend cooking it well done, for it will soften in the loaf while cooking, but it won't cook any further.  So if it goes in soft and fatty, it will remain soft and fatty.

Slice and remove the casings from the sausage.  In a large bowl, first mix ground beef and pork thoroughly.  Then add the eggs and Worcestershire and mix thoroughly.  Then add the rest of the ingredients, except Mozzarella and glaze, and mix thoroughly.

Spread out a sheet of foil, large enough to line the cookie sheet that you are going to use, on the counter.  Spread the mixture out flat over the middle of the foil, about an inch or so thick, in a rectangle that is about as wide as you want your roulade (roll) to be.  Spread the Mozzarella cheese over the surface of the meat, pressing it lightly into the meat, leaving about a one inch margin all around.  Use the foil to lift the end of the slab of meat and curl it back onto itself.  Once the roll is complete, turn it so the seam is on top and seal it, then turn it back 180º so the seam is now on the bottom.  Then seal each end of the roll so that the cheese won't ooze out the ends (although it might a little anyway).

Apply the topping mixture to the top of the roulade.  I say apply because it can be done in any number of ways.  You can "paint" a thin coating all over the entire surface.  You can pour the whole thing over the top, in kind of a flan manner.  Or you can suck it up into a baster and create a fancy pattern (or write your name).

Use the foil to line your cookie sheet and place the roulade with ample room to all sides so the entire roll will be browned.  Bake on center rack for 45 to 60 minutes, depending on your oven.  Or best of all, insert a probe thermometer and bake to 150º internal temperature. (see also: Probe Thermometer)  The temperature will continue to rise another 10º while tented.

Remove from oven and let stand, tented, for 10 minutes or so to firm up before cutting and serving.


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