Bacon Wrapped Meatloaf With Reindeer And Red Currants
NOTE: If you don’t tolerate dairy, just skip the cream and add two eggs as a binder instead when mixing it all together. (An egg or two could very well be added also to the cream version, the only reason I didn’t is that my youngest daughter unfortunately is allergic to eggs…)
Pre-heat oven to 480F (250C).
Give the chipped reindeer (/game) meat some color in a hot frying pan. Add the chopped onions, salt and black pepper, and keep frying until the onion have softened a bit.
Add the cream, and let gently boil for a few minutes, then set aside to cool down a bit.
Put the ground beef in a large bowl, add the meat/onion/cream mixture and get dirty:
Using your hands, blend everything in the bowl thoroughly.
Then add the red currants and blend them into the mix a bit more gently, trying to keep as many as possible un-squashed and intact…
Line a large loaf tin (the one I used here takes a volume of 2 liters, which is about 68 fl oz) with the bacon strips, letting the ends hang out over the edges and each strip overlapping the previous one.
Form the meat mixture into a loaf of the estimated size of the loaf pan, put it in, and press down on it to make sure there won’t be any air pockets inside the meat loaf.
Place a few overlapping bacon strips lengthwise over the meat mixture, then fold in all the ends.
Throw it in the oven and turn down the heat to 350F (180C).
Bake it for 45 minutes and then take it out, flip it over onto a baking tray, remove the loaf pan and put it back in the oven for some 10-15 more minutes until the wrapping bacon has got a nice color and a crispy texture.
NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2012/09/16/bacon-wrapped-meatloaf-with-reindeer-and-red-currants/