Bacon Wrapped Meatloaf With Black Truffle-Saffron Macaroni and Cheese

This recipe was featured in the book This is Why You're Fat and on the Today Show. Kathie Lee Gifford ate a bite.

Makes one loaf.

Ingredients

Instructions

  1. Preheat oven to 375f.
  2. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below.
  3. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan.
  4. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan.
  5. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit.
  6. Fold strips of bacon back over the top of the meatloaf.
  7. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.

Meatloaf

Ingredients

Instructions

  1. Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl.
  2. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture.
  3. Cover bowl with plastic wrap and move to refrigerator.

Black Truffle-Saffron Macaroni and Cheese

Ingredients

Instructions

  1. Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside.
  2. Melt butter in a large saucepan.
  3. Over medium-low heat, whisk flour into butter, making a roux.
  4. Whisk heavy cream and milk into roux until thoroughly combined.
  5. Add saffron.
  6. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster.
  7. Add shaved truffle, nutmeg, salt, and pepper.
  8. Gently fold macaroni into cheese sauce.