Bacon-Wrapped Meatloaf

John Baez

When a restaurant calls its entrées the “Oh My Heavens Main Course,” each option had better live up to that moniker. That’s no problem at The Back 40, a newly opened modern American concept with a mission to elevate traditional Southern classics like meatloaf. “This is not your grandmother’s meatloaf,” says John Baez, chef/partner, of the deft choices made to balance sweet, tart and spicy flavors.

“Sweetness is introduced via brown sugar in the finishing glaze, as well as through a Worcestershire reduction mixed into the actual meatloaf base,” says Baez. “Smoked tomatoes and apple cider vinegar give that tartness that gets the flavor party started off in just the right way. For that little hint of heat to finish things off perfectly, we went with Fresno peppers in place of the more traditional bell peppers.” But it’s the final touch that earns the “Oh My Heavens” exclamation: Strips of bacon are woven together into a lattice pattern that is wrapped around the shaped meatloaf. The dish is menued as a “meat and three,” another Southern culinary tradition that allows guests to choose three sides. “This adds perceived value to our guests.”

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