1. In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs. 2. Mix well. 3. Shape into a loaf. 4. Place half the raw bacon strips across bottom. 5. DO NOT push bacon into the meatloaf; only"place" it on top or bottom. 6. Place loaf in roasting pan. 7. Top with rest of bacon strips. 8. Bake uncovered 1 to 1 1/2 hours at 350°F. 9. If bacon isn't crisp enough on top, return to oven at 450°F for another 5-10 minutes or so. 10. Then remove from oven and drain juices into heavy glass bowl. 11. Strain grease off the drippings, and save it. 12. Prepare gravy (Optional). 13. Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour. 14. Stir well to a medium colored roux. 15. Quickly,add the drippings (reserved juices), and enough water"to make 3 cups"; a little at a time. 16. Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk. 17. Simmer and whisk often while thickening. ---------------------------------------------------------------------------
Nutrition
Ingredients
