Active Time: 15 minutes
Total Time: 1 hour 10 minutes • Serves: 10
1 medium fennel bulb (about 8 ounces)
2 Schnucks large eggs
3/4 pound Meat Masters extra lean ground beef
3/4 pound Pride of the Farm fresh ground pork
1/2 (8-ounce) Schnucks sourdough mini loaf, torn or cut into 1/2-inch pieces (about 4 cups)
1/2 cup dry sherry or white wine
1/2 cup Schnucks finely shredded Swiss cheese
1/2 cup Schnucks vitamin D whole milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 slices Schnucks hardwood smoked bacon
2 tablespoons Schnucks pure honey
1. Preheat oven to 375°F. Remove fennel fronds; set some aside to use later for garnish, and chop 2 tablespoons fronds. Trim off stem and root end from fennel. Finely chop fennel bulb. In large bowl, lightly beat eggs. Add fennel, chopped fronds and remaining ingredients, except bacon and honey, and mix until well combined.
2. Line rimmed baking pan with aluminum foil. Shape meat mixture into 9 x 5-inch loaf. Starting at 1 end, wrap bacon in single layer crosswise over the meatloaf, tucking ends under meatloaf.
3. Bake 25 minutes. Brush bacon with honey. Bake 20 to 25 minutes longer or until internal temperature reaches 155°F. Let stand 10 minutes before slicing.
Each serving: about 250 calories, 13 g total fat (5 g saturated), 95 mg cholesterol, 480 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g sugars, 18 g protein