July has been one of the busiest, worst, most stressful, hellacious, defeating months on record in this house. It seemed like we moved from problem to problem and drama to drama until here we are, the last day of the month, and everything is caught up, all my deadlines are met, bills are paid, and all is right with the world…finally.
Have you had months like that?
Here’s the thing. Everything that is stressing you out all month long is almost always fixed, handled, or dealt with by the end of the month. Why I stress out so badly while it is going on I don’t know – other than I am human. I also notice than when something is causing my thyroid meds to be off it makes it harder to be positive no matter how much prayer and uplifting music I get, no matter what else I do to de-stress, my lack of thyroid has me by the throat so to speak.
And then there is that lovely, hormonal journey into menopause.
But the truth is here I am. July will be over in roughly 14 hours and I am positive August will be better. It has to be.
When things are busy I really don’t have much time to cook and I always feel bad about setting sandwiches down in front of my family. I know others do it and it’s fine but … no. You can’t have pasta every night and there is only so much grilled meat I can handle, both budget-wise and taste. I would really prefer to be vegetarian but the carnivores around here would rebel. That isn’t pretty.
I have Rachael Ray’s Book of 10 cookbook. I honestly don’t use it that often – her style is not mine. Once in awhile when things are crazy I will grab it and find something that will work. Although her book promises 30 minute meals I have rarely found that to be the case. Maybe I am slow but it usually takes me around 45 to get things done and on the table. If I am taking pictures it is longer. This recipe looked good to me and I figured everyone would like it – I was right. I tweaked it a little bit, to fit our tastes. I did not make the gravy or smashed potatoes that accompany this recipe in the book.
The bacon gets crispy and the meat patty gets infused with that bacon-y flavor. it;s much more tender than regular burgers due to the meatloaf ingredients. You could put it on a bun if you wanted to – but it doesn’t need it.
The nice thing about these is that you can freeze them and they are individual sizes so that you can make them ahead and heat them as needed. Next time you are in a hurry give these a try. The cost breakdown is below the recipe.
Quick Bacon Wrapped Meatloaf PattiesPrint Add to Collection Go to Collections
- 3 pounds ground beef, , or mix of ground meat
- 1/2 cup Panko bread crumbs
- 2 eggs
- 1 tablespoon Worcestershire
- 1 tablespoon honey
- 1/4 cup catsup
- 1/2 cup finely chopped onion
- 2 garlic cloves, , minced
- 1 tablespoon Montreal Steak Seasoning
- 16 slices bacon
- Add a little olive oil to a saute pan
- When the oil is sizzling add the onion and the garlic
- Turn down the heat and saute until the onion is soft. If you have time you can go ahead and caramelize it for a more mellow flavor
- Add the ground beef to a large bowl and mix in the sauteed onion and remaining ingredients (except the bacon) with your hands
- Lay two slices of bacon on the counter in an X. Form 1/8 of the mixture into a patty and set it on top of the center of the X.
- Fold the ends of the bacon over the top.
- Repeat with remaining meat mixture.
- Heat olive oil in a heavy skillet on high heat until it sizzles
- Lay the patty in the pan with the seam side of the bacon down
- Reduce heat to medium
- Cook for 7 minutes each side or until the patties are done.
- 3 pounds ground beef, or mix of ground meat @ 2.99 a pound – 8.97
- 1/2 cup Panko bread crumbs @ 1.53 per box .38
- 2 eggs @2.99 a dozen .45
- 1 tablespoon Worcestershire @ 8.69 for 15 – oz .28
- 1 tablespoon honey @ 2.90 for 16-oz .14
- 1/4 cup catsup @5.90 for 20-oz .59
- 1/2 cup finely chopped onion .25
- 2 garlic cloves, minced .5
- 1 tablespoon Montreal Steak Seasoning @ 10.69 for 29 oz .18
- 1 lb bacon 2.49
Recipe total – 14.23
Cost per serving – $1.78
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