The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

10 Years of Blaise the Baker

Blaise Doubman

This month, February 14th to be exact, my “Blaise the Baker” brand and website officially turned 10 years old! It is hard to believe. I remember initially coming up with the concept of it and how daunting it seemed. Looking back now, it has been quite the ride! There have been plenty of ups and downs along the way but more importantly, I have gotten to meet so many wonderful people and make so many wonderful memories. My very first post was for buckeyes. I still remember hitting the “publish” button and wondering how many people would see the posting. Never in my wildest dreams would I have imagined that skip ahead a couple of years and literally thousands and thousands of people would be viewing my website and recipes and following me along on this journey, right here in this very paper. Skip ahead a few more years and never would I have dreamed that not only were thousands of people viewing my website every day but thousands and thousands more were buying my “Blaise the Baker” merchandise and also ordering my cookbooks! Never would I have thought possible someone, who I had never met before, would come up to me and thank me for my recipes, my stories, and or teaching them how to cook and or bake. Talk about a surreal feeling! It has just been great. 

What thrills me even more is the fact that I know I took my Grandma Barbra and Grandma Deloris on that same journey with me. People even got to the point where they would recognize them out in public and even want their autographs! It was truly a magical moment for me, letting them in on my journey and knowing they both passed realizing and knowing what a successful brand “Blaise the Baker” was and was becoming. Ever since their passings, I have clung to the memories we all made here together to help get me though. Hard to believe it has been 10 years ago that I started “Blaise the Baker”. I love going back through my website and looking and reading all my past stories and recipes. It is almost like my online journal! I have shared so much with so many people over the years and I hope I get to continue it for many more years. The recipe I am sharing today seemed appropriate as a celebration / comfort food type meal. Bacon wrapped meatloaf that is basically foolproof! Now, how bad could that be!? 

Bacon Wrapped Meatloaf

Leftover meatloaf should be kept chilled in an air tight container for 3 days.

1 pound ground beef

1 pound pork sausage

2 large eggs

1/2 cup ketchup

1/4 cup whole milk

1/4 cup diced onion

1 1/2 sleeves crushed saltine crackers

1 meatloaf seasoning packet

12 strips of bacon, cut in half

Start by preheating your oven to 350 degrees F. 

Spray a deep cooking vessel with non-stick cooking spray. 

In a large bowl mix together the ground beef, porn sausage, large eggs, ketchup, whole milk, diced onion, crushed saltine crackers and meatloaf seasoning packet. Be careful to mix everything together well, while at the same time, not over mixing.

Place into the prepared pan and form into a meatloaf shape. Be sure to form evenly so that the meatloaf will cook evenly. Place the prepared strips of bacon on top of the meatloaf.

Place lid on, and cook in preheated oven for anywhere from one hour to an hour and a half. You want to make sure the meatloaf reaches a safe internal temperature of at least 165 degrees F.

Remove and allow to sit for about 20 minutes, Then slice and enjoy!

Ask and Answer: A few of you have written and wondered if I have a newsletter to go with my website. I do not. I have thought about it before and checked into some options but that is about as far as I have gotten. I may look back into that. Sounds fun! Never say never they say. Also, thank you to all of my readers, just joining or have for years, I truly appreciate your support!