This recipe is sure to be a family favorite.
- 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.
- Line rimmed baking pan with aluminum foil. Shape meat mixture into 9 x 5" loaf. Starting at 1 end, wrap bacon in single layer crosswise over the meatloaf, tucking ends under meatloaf.
- Bake 25 minutes. Brush bacon with honey. Bake 20-25 minutes longer or until internal temperature reaches 155°F. Let stand 10 minutes before slicing.
250 Calories Per Serving
SATURATED FAT: 5G