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Mummy-Wrapped Pork Meatloaf with Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Oven

Ingredients
  

  • 1 lb ground pork
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 slices bacon
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 4 black olives, sliced

Instructions
 

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the ground pork, breadcrumbs, egg, onion, garlic, thyme, salt, and pepper. Mix until evenly blended, then shape into a loaf about 8 inches long.
  • Lay the bacon slices across the loaf in overlapping strips to cover the top and sides like bandages. Place the wrapped loaf on the baking sheet.
  • In a separate bowl, toss the carrots, parsnips, and sweet potatoes with the olive oil and rosemary. Spread the vegetables around the meatloaf on the same baking sheet.
  • Bake for 50 to 55 minutes, until the meatloaf reaches 160°F inside and the bacon is crisp. Remove from the oven and let the meatloaf rest for 5 minutes.
  • Place sliced olives on the meatloaf to form eyes. Slice the meatloaf and serve with the roasted vegetables.

Notes

Slice the meatloaf after a short rest so the bacon stays in place. If the bacon browns too quickly, loosely cover the loaf with foil for the last 15 minutes. Leftovers reheat well in a 350°F oven for 10 minutes to keep the bacon crisp. Use any extra root vegetables the next day in a quick hash.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven