Meatloaf during chilly weather always pleases a crowd. For special clients who regularly order lunch for large groups we create individual little meatloaf portions and wrap them in bacon for extra love. Glazed with a tomato/cider vinegar/brown sugar sauce, these little guys are insanely popular and delicious. We serve them with smashed potatoes and a variety of salads and always receive rave reviews. You can use any basic meatloaf recipe and then pat out your little circular patties and simply wrap with a bacon slice prior to baking. I used Ina Garten’s meatloaf recipe and it was not only simple but – hey – it’s from Ina – you can’t go wrong! The glaze topping is something that I threw together on my own and I believe it makes it.
We serve the meatloaf with these wonderful thin-skinned potatoes! They are worth the effort. Just pick up a bag or two of the Gold Potatoes at Trader Joe’s, boil them until tender, drain them, and then smash them onto a cookie sheet. Top with slices of butter, salt, & pepper prior to putting back into a 350 oven for 15 minutes. Top with chives and parmesan if you wish and you’re set. A big bowl of crisp green salad paired with a red wine vinaigrette and crispy chopped carrots and cucumbers will deliver a fresh & crisp element to your meal. Biscuits would be ideal but I also like this served with ciabatta to mop up all of the butter from the potatoes and juices from the bacon. For other savory dinners check out our post on One Skillet Meals – what could be simpler?