Bacon-wrapped Cheese-stuffed Meatloaf

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By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland

 3 lrg onion -- chopped fine
 1 ea. green pepper -- minced
 4 stalks Celery- minced
 3 ea. lrg carrots-minced
 2 oz. Garlic-minced
 6 oz. Seasoned Bread crumbs
 3 oz. Grated Parmesan cheese
 ¼ lb. Butter
 4 oz. Oil blend
 1 cup milk
 8 cups stale bread
 8 ea. Eggs, beaten slightly
 Salt pepper
 5 pounds meatloaf blend (40% beef, 30% pork, 30% veal)
 1 cup cheddar cheese - shredded
 1 cup Mozzarella- shredded
 1 lb. Bacon

Preheat oven to 350 degrees.

Sauté onion, green pepper, celery, carrots, garlic in oil and butter until translucent.

In large mixing bowl combine bread, milk, eggs, bread crumbs, parm cheese, salt, pepper, meat mixture. Add Mira pox combine with hands.

In half-sheet pan, put down plastic wrap (let overhang); spray with pan coating. Spread meatloaf mixture evenly in pan, sprinkle cheese mixture over meat evenly. Pull top of plastic up on one end, roll like a jelly roll (as tight as possible). Wrap with bacon. seal up with plastic wrap; twist off end.s

Refrigerate at least 3 hours to set. Bake in to 15-degree internal temp.

Nabors Restaurant at the Chandler Pavilions
825 N. 54th Street (I-10 east Ray Road, north 54th St.)
Chandler, AZ 85226