Bacon-Wrapped Meatloaf

This is a really good recipe. Why? Because who doesn’t like bacon wrapped on anything?

The original recipe is from Williams-Sonoma Essential for Roasting but I changed it up a little bit. Try it out and let me know what you think!


2 large yellow Onions (sliced 1/3″ thick)

2 Tbl EVOO

1/2 cup celery hearts (finely chopped)

2 garlic cloves (minced)

1 lb ground beef sirloin (this is where I changed it up a bit)

1/2 lb ground turkey

1/2 lb ground pork

1/2 cup dried Progresso bread crumbs

1/4 cup tomato sauce

1/4 cup  fresh flat leaf Italian parsley (chopped)

1 large egg

1 Tbl Worcester sauce

1 Tbl red wine vinegar

1 tsp dried mustard

1 tsp chili powder

1/4 tsp Tabasco sauce

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp Italian herb seasonings

6 – 7 thick slices of bacon


Preheat oven to 375

Line an 11″ x 7.5″ x2″ baking pan with aluminum foil

Arrange one  (1) sliced onions along the bottom of the lined pan, sort of like a rack to keep the meatloaf above the juices

Chop the remaining onion

In a frying pan over med-low heat, warm the EVOO and add the onions and celery hearts, toss to coat

Cover and cook until veggies are softened, stir occasionally (do NOT let them color)

Uncover add the garlic and cook for one (1) minute longer

Remove from heat and let cook for a few minutes

In a large bowl, combine the cool onion mixture and all other ingredients (except for the bacon!) and mix all ingredients until evenly distributed

Take a loaf pan (8.5″ x 4.5″ x 2.5″) line with plastic wrap and lay the bacon slices side by side, length wise with bacon end hanging over the sides, spoon the meat/onion mixture into loaf pan, pack it (you can’t have enough bacon, by the way…)

Once packed, fold the ends of the bacon over the top. I like to use a wooden toothpick and lace it to keep the bacon firmly around the “meat loaf” but I remove before I serve (don’t forget to remove them if you use them)

Invert the pan over the onion rack in the baking pan.

Peel the plastic from the meat.

Roast until a thermo registers 180 F at center of loaf (cook time about 1 hr 30 mins)

Remove bacon-wrapped meat loaf from oven, let cool for about 15 – 20 minutes

Transfer meat to carving board (this is when I flip and remove the toothpicks) and slice it up.

Serve. Enjoy. (I like it with ketchup).


Pretty in Pink

Who says I am not girlie? Here I am as a six, maybe seven year old, pretty in pink ballerina. I just love that tutu!

From the Road: New York

Here’s a photo from my recent trip to New York from a bicycle taxi. I’ve been traveling and training a lot. Stay tuned for more news from the road.


Making it to the Olympics is something you don’t do alone. It takes support and help from a lot of different people to get there.

Follow me on Twitter: @KimRhode

and Facebook: /KimberlyRhode



In Africa: Mud Fun

It was so hot we had a huge mud fight. This is another shot from one of my safaris to Africa. We were soaked to our bones trying to keep cool.

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My friend Summer took this shot of me training in So Cal. You can read about her day “training” with me at her blog The BFF.

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Young Kim Rhode

This is me shooting sporting clays with my Perazzi and my mom, Sharon watches. I won the medal (below) from that event.

China: World Cup

2009: Rachel Connor, my team mate’s mom, took this shot of me in China at the World Cup. Shooting in the snow is very difficult but focusing on the positives and the details of the target helps me smoke the clay target.

My dad, my coach…

Richard Rhode and me in Beijing. My dad got a medal as well for coaching me (in the USA House).