We had some chicken scraps left over from the butcher's sausage-making yesterday, so the chef had one of the girls whip up these meat loafs.
The meat is very fatty; I would say around 25% to 30% fat, trim that we saved up, ground with some muscle. It was mixed with cognac, garlic, herbs, and small pieces of dried prunes, dried pears, dried apricots, and dried apples... not sure if eggs or breadcrumbs were added. Loaf pans were set up with pieces of bacon laid out in such a way that they would wrap around the entire loaf... the pans were loaded with the meat mix, the bacon was wrapped around. They were baked in the oven at 350F until the inside reached 165F, then they were broiled to crisp up the bacon.
Tasty, but sooooo fatty.