This recipe was a favorite lunch staple when we worked aboard the cruise ships of Clipper Cruise Line and was created by our friend and mentor, Chef Robert J. Colosimo.
Chef Colosimo is the General Manager and Certified Executive Chef at Eleven Eleven Mississippi, a restaurant located in the Lafayette neighborhood of St. Louis, founded by fellow Clipper Cruise Line alumni Paul and Wendy Hamilton. If you’re ever in St. Louis, please make sure to stop in and say hello from Sarah and Tony.
Chef Colosimo’s (World’s Best) Bacon Wrapped Meatloaf
1 pound ground beef
½ pound ground pork
¼ cup minced onions
¼ cup minced bell pepper
1 tablespoon chopped garlic
1 tablespoon olive oil
2 each eggs
1/2 cup fresh bread crumbs
2 teaspoons Worcestershire sauce
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
2 tablespoons ketchup
2 teaspoons hot sauce (Tabasco or your favorite)
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 to 6 strips uncooked bacon
Pre-heat oven to 350 degrees.
Sauté the onions, bell pepper & garlic with the olive oil for 3-4 minutes over medium heat. Cool completely.
Combine all ingredients except the bacon in a mixing bowl and mix well until the ingredients are blended evenly. Take a small teaspoon of the mixture and fry in a small frying pan and taste for proper seasoning. Adjust seasoning if necessary.
Spray a large baking pan with non-stick spray and form one long loaf of even thickness and length. After loaf is formed, place the strips of bacon evenly over the meat loaf.
Bake in a 350 degree oven for about 1 hour or until the meatloaf reaches an internal temperatures of 150 degrees. Remove from oven and let meatloaf rest 10-15 minutes before slicing.