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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

BACON WRAPPED MEATLOAF

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Bacon Wrapped Meatloaf is a delicious dinner idea for meat lovers who are crazy about bacon too.



BACON WRAPPED MEATLOAF

I know meatloaf isn’t the most popular choice when it comes to dinner, but my family loves a good meatloaf. This Bacon Wrapped Meatloaf has plenty of flavor, thanks to the addition of bacon wrapping itself around a good meatloaf base.



HOW TO MAKE BACON WRAPPED MEATLOAF:

First, you’ll line a loaf pan with bacon slices. I like to use center cut bacon to minimize the fat a little bit.




Next, you’ll put the meatloaf mixture into the pan– right on top of the bacon. This meatloaf has a base of ground beef. There are eggs, ketchup, steak sauce and some veggies in the meatloaf mix. Oats are mixed in too, which absorb some of the moisture and assist in allowing the meatloaf to keep its loaf form.




The bacon is then folded over the meat mixture, and it’s ready for the oven. It’ll bake for about 45 minutes or so.


Once it comes out of the oven, you’ll have one extra step in finishing off the meatloaf. Turn it out onto a rimmed baking sheet (I line mine with foil to minimize clean-up). Place it under the broiler until the bacon is crisp. Then it’s ready to eat!




You’ll get 8 slices out of this Bacon Wrapped Meatloaf.




My family enjoys this one because you get a bite of crispy bacon with each bite of meatloaf!



BACON WRAPPED MEATLOAF

This smoky meatloaf is wrapped in crispy bacon!

Course Main Course
Cuisine American
Keyword bacon, meatloaf
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 301 kcal



INGREDIENTS
16 ounces ground beef
1 cup oats
1 small onion, finely diced
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
3 large eggs, beaten
1 tablespoon ketchup
1 tablespoon steak sauce (such as A-1)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
7 slices bacon

INSTRUCTIONS
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except bacon.
Line a loaf pan with bacon slices- on the bottom and the sides. Add the meat mixture to the pan. It will be very moist. Wrap the bacon slices up and over the meat mixture.
Bake uncovered for 45 to 50 minutes, or until the internal temperature reaches 160 degrees.
When finished cooking, take out of the oven and let sit for a few minutes while you pre-heat the oven to broil. Carefully turn pan upside down onto a rimmed baking sheet. Place under the broiler and let the bacon cook until crisp. Remove from the oven and let sit for a few minutes. Cut into slices and serve immediately.


RECIPE NOTES*You can make the meat mixture ahead of time. Refrigerate until needed, and then add to the bacon-lined pan.


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