Country Meatloaf

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 medium onion, finely chopped
• 2 gloves garlic, finely chopped
• 1-2 tablespoons chopped fresh parsley
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• pepper to taste
• 1/2 cup panko crumbs
• 5 dashes worchestershire sauce
• 1 egg
• 2 1/2 tablespoons heavy creme
• 2 tablespoons freshly grated pecorino romano
• 1/4 cup shelled whole pastachios
• 4-6 strips of bacon

1. I usually start with my ground meat first and make a well in the middle of the meat, then I start adding each ingredient one by one. Add all the ingredients on list, stopping at pastachios and bacon. Just a note: This time I used pecorino romano cheese, but I generally use what ever hard cheese I have on hand. It tastes great with parmesan cheese as well.
2. Mix together well. I like to mix my meatloaf in a wide shallow bowl. My mom does it right on the chopping block. I can not imagine mixing meatloaf without getting my hands right into it. I have also made this meatloaf with ground veal and pork combination with great success.
3. After meat mixture is mixed well, add in the pastachios and blend through out.
4. Form into a loaf shape and place in baking dish.
5. Wrap loaf with strips of bacon. Sometimes I like them to completely cover the loaf and other times I like to leave some space in between so that I can see the meatloaf. It depends on my mood and how much bacon I have.
6. Place in a 350F preheated oven for about 40 minutes. Sometimes, I like to crisp up the bacon more by sticking under the broiler for a minute. Other times, it does not feel necessary.

ground beef, ground pork, onion, garlic, parsley, cumin, ground coriander, ground allspice, salt, tomato paste, pepper, panko crumbs, worchestershire sauce, egg, heavy creme, freshly grated pecorino romano, pastachios, bacon

Taken from food52.com/recipes/3625-country-meatloaf (may not work)