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Benjamin W. Herila



Makes about 3 servings.


1 lb ground beef -- 80% or 90% lean
2 strips bacon -- about 3 oz.
1 egg
1/2 cup onions -- minced
2 cloves garlic -- minced
1/2 cup breadcrumbs
1 tsp. arrowroot powder or flour (to thicken gravy)


In a bowl, beat egg and about 1/2 cup of water. Stir in breadcrumbs to make a paste.

Place the ground beef in another bowl. Make a "well" and pour in the egg and breadcrumb mixture. Add the onions and garlic.

Mix the ingredients well and cut each strip of bacon in half. Lay the strips across the meatloaf.

Bake in a glass dish at 325 for about 75 minutes.

Remove the meatloaf from the glass dish and set on a serving plate. Deglaze the glass pan with 1/3 cup of Madeira wine. Dissolve flour or arrowroot powder in 1 cup of boiling beef stock to slightly thicken; add the mixture to the wine in the glass dish and scrape off any remaining bits from the dish. Pour off into a saucepan and simmer for 5 minutes.

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