I don’t know about you, but I am ready to simplify a little. The Butcher has been feeling the same way. He has been asking me for jello lately. I 
have a designated bowl, and when it is empty I make more jello. As we speak I have orange jello with mandarin orange slices setting up in his “bowl”. It doesn’t get any easier than this. I used 2 single packets of orange jello, I mixed in 16 ounces of boiling water, and stirred until the gelatin was dissolved. I then drained a can of mandarin oranges. I added water to the juice to make it 16 ounces and added it to the jello mixture. I let it set up in the refrigerator for about 1 hour and 15 minutes (the jello will be slightly thickened) and I stirred in the mandarin oranges. It is simple, but it keeps the Butcher happy.
Just as simple as the jello is the meatloaf recipe I am going to share with you today. When you make this, just remember sometimes the best things are the “simple” things.
Meatloaf wrapped in Bacon
3 Pounds of ground meat (combination of pork, extra lean and regular hamburger)
1 package Checkerboard Meatloaf Seasoning packet (available at your local butcher shop)
1/4 to 1/3 cup of water
1/4 cup of ketchup
1 pound of bacon (available at your local meat market)
Preheat oven to 350 degrees. Mix together the ground meat, Meatloaf Seasoning packet and water and form into a “loaf”. Put the meatloaf in a baking dish. Cover the top of the meatloaf with ketchup. Layer the bacon on the top of the meatloaf–the more the better. This is delicious when it is cooked.
Bake the meatloaf in the oven for 1 hour 45 minutes to 2 hours. You can put redskin potatoes around the meatloaf and let them bake with the meatloaf.
Your family will love this, and you may just feel a little “old-fashioned” as you serve this meal.
Have a wonderful day. Until next time…From our Butcher Block to your Table.
