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When braving an uncharacteristically wintery spring nothing can be more heartwarming than comfort food.  Our bacon wrapped meatloaf has been a staple on Academe Brasserie’s menu for over 12 years and is a frequent recipe request.  The fattiness of the bacon essentially bastes the meatloaf during the cooking process, which is why it stays so juicy. We make
individual meatloaf in silicone loaf pans for a personalized plate but baking family style also makes a great table presentation. Serve with mashed potatoes, green beans and BBQ sauce or a chili-spiced ketchup. Do not worry if you have leftovers as it makes an excellent meatloaf Panini sandwich with Swiss cheese, sauerkraut, caramelized onions and Russian dressing. Bon appetit!




2 Pounds Ground Beef

1 Each Spanish Onion

1 Tablespoon Olive Oil

2 Tablespoons Fresh Parsley, minced

3 Each Eggs

1 Cup V-8 Tomato Juice

1 Tablespoon Worcestershire Sauce 

2 Cups Panko Bread Crumbs

1 ½ Teaspoon Kosher Salt

½ Teaspoon Fresh Crushed Black Pepper

1 Pound Applewood Smoked Bacon




  • Pre-heat convection oven to 375 degrees (400 degrees for regular oven)

  • Peel and rough chop onion into medium dice

  • Put chopped onion in food processor or high-speed blender and process until smooth paste and releasing all the water from vegetable

  • Cook down the onion puree in a non-stick pan with olive oil over medium heat

  • The goal is to cook out the water of the onion and lightly brown puree, reserve

  • In a large mixing bowl combine ground beef, cooked onion, parsley, eggs, V-8, Worcestershire sauce, bread crumbs, salt and pepper and mix together by hand until all ingredients are thoroughly combined

  • Mold meat into a loaf shape on an oiled sheet tray with sides 

  • Wrap the bacon around the loaf and tucking underneath the meat and overlap the bacon pieces to make a well wrapped meatloaf

  • Bake in oven for 40- 50 minutes or until an internal temperature 160F and bacon has become crispy

  • Let meatloaf rest for five minutes before slicing



  • If using dried parsley instead of fresh change to 1 Tablespoon

  • If using fine bread crumbs vs. panko increase to 2 ½ cups


Shanna and Brian O’Hea are the Chef-Owners of Academe Brasserie and The Kennebunk Inn in Kennebunk, Maine. This 1799 property with 23 guest rooms and a 100-seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. 


The O’Heas have gained international recognition by participating in cooking programs around the world including: The Walt Disney World Epcot International Food and Wine Festival and Holland America Cruise Line. Shanna has appeared on Food Network’s “Chopped,” “Beat Bobby Flay” and winner of “Rewrapped.” Brian and Shanna will both appear on a new Food Network show in the spring of 2018 called “Best in Seafood.” 


Academe’s signature Lobster Pot Pie has been featured in Oprah Magazine as one of Gayle King’s favorites, on Food Network’s “The Best Thing I Ever Ate,” Travel Channel’s “Food Paradise,” and 2014 Travel and Leisure Holiday Gift Guide. Their Lobster White Truffle Pizza has appeared on the “O List” in Oprah Magazine and was also featured on Travel Channel’s “Food Paradise.” Both products are available on, a website the O’Heas developed to ship fresh Maine seafood overnight across the United States.


Chef Owners, Academe Brasserie

Shanna and Brian O’Hea 

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