Classic meatloaf recipe with a traditional, Southern flair that is sure to please anyone at the dinner table. Makes great leftover sandwich meat as well!
Saute onions, garlic, carrots, bell pepper and celery in bacon grease over med low heat until tender, about 6 to 8 min. Take off the stove and allow to cool.
Beat eggs slightly and sprinkle gelatin over the top (if using) allowing to set for 5 min.
Place meat and offal in a large mixing bowl and add in the cooled vegetables, salt, pepper, cheese and spices.
Add the egg mixture and mix gently with your hands until combined being careful not to over mix.
Line a 9” x 13” glass pan with a sheet of parchment paper. Take the meat mixture and form into a 10” x 4” loaf. Wrap the bacon in a diagonal fashion covering as much of the meat as possible. Trim the ends of the bacon, leaving ½” of overlap and gently tucking under. Use additional strips trimming as necessary to patch any areas not covered.
Bake at 375 F/ 191 C for 45 to 55 min or until a digital food thermometer registers 160 F/ 71 C.
Broil the meatloaf 6” from broiler element until brown and crisp, about 5 min.
Let cool 10 minutes; transfer to a serving plate, cut into ¾- to 1-inch slices and enjoy!