Bacon wrapped meatloaf

Bacon wrapped meatloaf (Claire Perez / Courtesy / April 21, 2014)

Q: My wife and I were at Burt & Max's and thoroughly enjoyed their Bacon-wrapped meatloaf. A great comfort food that may not be too hard for me to make given my meager cooking skills. Can you get and publish their recipe? — Jerry Harmatz, Boca Raton

A: I'm confident you can pull off this recipe, Jerry. Big thanks to executive chef Jay Prisco of Burt & Max's Bar and Grille (9089 W. Atlantic Ave., Delray Beach; 561-638-6380; burtandmaxs.com‎) for sharing the recipe. He serves Max's Bacon wrapped meatloaf with soul-soothing sides of sauteed mushrooms, green beans and Yukon gold mashed potatoes.

Some of you may recognize Prisco from his early days spent climbing the Max-Rapoport ladder. His first rung was in the late '90s at Max's Beach Place in Fort Lauderdale, he said. Then he went on to Henry's and Deck 84, and most recently held court at Bogart's Bar & Grille in Boca Raton. Congratulations to Prisco and fellow Rapoport's Restaurant Group chefs Jon Greening, Ben Burger and David Innes, who will join forces and cook at the legendary James Beard House in May. The team will prepare a multi-course tasting menu focusing on Florida-inspired recipes using indigenous ingredients.

 

Max's bacon wrapped meatloaf

2 tablespoons olive oil

2 ounces carrot, small dice

2 ounces celery, small dice

4 ounces red pepper, small dice

2 tablespoons chopped garlic

1 tablespoon chopped sage

1 tablespoon chopped oregano

3 tablespoons chopped parsley

½ pound ground veal

½ pound ground pork

1 pound ground beef

3 large eggs

2 cups panko breadcrumbs

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce