Being married to a beef farmer, it comes to no surprise that his favourite food is none other than…You guessed it. Beef.
Even our four year old daughter loves beef.
For Valentine’s Day, I thought I was going to be whisked away to the Royal Michael’s Bay Restaurant for a romantic dinner. Instead, we had an appointment with our accountant for tax season. Granted, first thing in the morning, Hubby presented me with a beautiful bouquet of flowers and some red velvet cupcakes with pink icing and candy hearts sprinkled all over them. I’m not a big fan of overly sweet things, so Hubby and Little One thoroughly enjoyed them.
Since I had to make dinner, I decided to make something I don’t often make. Of course, to please the troops, it had to have beef as an ingredient. This is a recipe I saw when Hubs and I were watching The Phantom Gourmet a few years ago. You will soon see why I don’t make this recipe often!
MAC & CHEESE STUFFED MEATLOAF WRAPPED IN BACON
See? I know it’s comfort food on a cold Winter’s day. Hubs says bacon-wrapped anything is a good thing. Not for your arteries and cholesterol level though. Anyway, this is always a crowd pleaser and the recipe resurfaces maybe once a year or so.
2 lbs ground beef
1 c Italian breadcrumbs
1 to 2 eggs, beaten
black pepper (no salt, because the bacon has salt)
Mac & Cheese:
2 c macaroni noodles/elbow noodles (you can use whole wheat or rice pasta if you want)
butter, a couple of pats
2 c cheese (I used 2 kinds: grated marble cheese and goat cheese)
1-2 tbsp flour
- Preheat oven to 375 degrees.
- In a large bowl, mix ground beef, bread crumbs, eggs, black pepper. Make sure to mix thoroughly. Set aside.
- Boil macaroni/elbow noodles until al dente.
- In a pan, melt butter and gradually add milk and flour to make your roux. Add shredded cheese and goat cheese and cook until you have a lovely thick and cheesy sauce.
- Drain noodles and add to cheese mixture. Coat noodles in cheese mixture, making sure to coat everything evenly.
- Add some black pepper to taste. Little One loves this homemade mac and cheese.
- Line a loaf pan with strips of bacon side by side (not lengthwise). Make sure to leave a bit of an overhang on each end.
- Add a layer of meatloaf mixture to cover the bottom of the pan (over the bacon) and the sides.
- Add a good layer of mac and cheese over the layer of meatloaf mixture.
- Cover mac and cheese layer with remaining meatloaf mixture.
- Pull bacon overhang over (it won’t completely cover the meatloaf. It’ll cover maybe an inch or 2 on each side. Add a few strips of bacon lengthwise to cover the top of the meatloaf. If the bacon is too long, just tuck it into the sides.
- Bake in oven for 60 minutes.
I couldn’t find the recipe from the episode of The Phantom Gourmet, so I used the idea of the stuffed mac and cheese meatloaf wrapped in bacon and used my own recipe.
Little One requested leftovers for her school lunch the next day. I have her 1/2 a piece of meatloaf, cucumber salad, carrot & celery sticks, an apple, grapes, a yogurt, and her Thermos with water. My kid is not a sandwich eater. I often wonder what her classmates think of her unconventional school lunches.