- 1 lb cooked Harmons meatloaf
- 1/4 cup chicken broth
- 8 oz Harmons roasted potatoes
- 10 oz Harmons roasted asparagus
- 5 slices thick-cut bacon, chopped
- 1/4 cup apple cider vinegar
- 1 tsp Dijon mustard
Preheat oven to 400°.
In a baking dish, add meatloaf and chicken broth and cover with aluminum foil. Place in oven to reheat.
On a rimmed baking sheet, add potatoes and asparagus and place in oven to reheat.
In a frying pan over medium heat, add bacon. Cook until bacon fat has rendered and bacon is crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Add apple cider vinegar and mustard to bacon fat and whisk to combine. Season with salt and pepper.
Once meatloaf, asparagus, and potatoes have warmed, divide between two plates. Drizzle sauce over meatloaf and sprinkle bacon over asparagus.