This Bacon-Wrapped Spicy Meatloaf recipe came to me in a moment of sheer terror (slight exaggeration) when I realized I didn’t have any tomatoes or sauce for a meatloaf base. So, I thought I’d empty the pantry and try an experiment. It was such a great combination. The olives, pimientos, and mustard acted as a cooling contrast to the chorizo and of course the bacon just pulled everything together. They do say that bacon is the duct tape of the kitchen!
Unless I have missed an ingredient, I believe this is also an acceptable recipe for those that are allergic to nightshades (you may want to check your chorizo for paprika).
- 1 pound ground chorizo (or removed from the casings)
- 1 pound ground beef
- 2 large eggs
- 2 celery stalks, diced
- 2 tablespoons diced pimientos
- 1/3 cup finely chopped black olives (although green olives would be good too!)
- 2 tablespoons yellow mustard (or Dijon if you need a little extra kick)
- 5 slices bacon, cut in 1/2 (not thick-cut)
- Preheat oven to 350 degrees F.
- Mix everything together except for the bacon. Form into a loaf in a large baking dish. Lay bacon half-slices over the top (I did mine in a sort of chevron pattern).
- Bake uncovered for 45-60 minutes or until the internal temperature reaches between 175-185 degrees F (or preferred doneness). Place under the broiler for the last 3-5 minutes of baking to crisp up the bacon.
- Let rest for 15 minutes and then slice.