Yield: 48 cookies
Ingredients:
- 2 pounds ground pork*
- 2 large eggs
- 1/2 cup skim milk
- 2 tablespoons Dijon-style mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3/4 cup bread crumbs
- 1/4 cup Italian parsley chopped (OR 2 tablespoons dried parsley)
- 8 strips bacon (apple-smoked bacon preferred)
Directions:
- Heat the oven to 400˚F. Line a baking pan with a few layers of aluminum foil and set aside.
- In a large bowl, add the eggs, milk, mustard, Worcestershire, salt, and pepper. Whisk until everything is evenly combined. Add the ground pork, breadcrumbs, and parsley. Mix until combined.
- Transfer the meat to the prepared baking sheet and form it into a 9 by 5-inch loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160˚F, on an instant-read thermometer.
- Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
* Please note that coarse ground pork is recommended for better texture.
