Any Kitchen Will Do

I have shared a couple different meatloaf recipes with you in the past, like the spicy one and the veggie one, but never one wrapped in bacon! This one has a bit of a Greek twist, like my recent foray into stuffed mushrooms. I would blame other things, but the extreme moistness of this loaf I attribute to the bacon. It is great for the loaf protection. As with many baked meals, it tastes great the day it is made, but after sitting in the fridge and reheating, it is even better! I may even get all crazy next time I make this and serve a little tzatziki on the side!

1 1/2 – 2 pounds ground beef

2 eggs

2 cups crumbled feta cheese

1 cup chopped raw spinach

1 cup chopped kalamata olives

1 cup chopped marinated artichoke hearts

1 cup finely chopped onion

4 cloves garlic, crushed

1/4 cup chopped fresh mint

1/4 cup fresh oregano leaves

1/2 cup chopped fresh parsley

1 Tbsp sea salt

1 tsp ground black pepper

8-10 slices bacon, uncooked

Preheat oven to 350 degrees. In a large bowl place the ground beef, making a lower section in the beef. Add the eggs, cheese, spinach, olives, artichoke hearts, onion, garlic, herbs, salt and pepper. Using your hands, break up egg yolks and squish other bowl contents together with meat until well combined. Press meat mixture evenly into 9×9 inch baking dish or large loaf pan. Arrange bacon slices on top of the meat in a criss cross pattern, tucking the ends around the sides of the meat. Gently press down on the loaf to avoid any uneven shaping resulting from tucking the bacon. Bake in oven for one hour. Remove and let sit for about ten minutes before removing to serving dish, then serve.