Recipes and Food > Red Meat Recipes

Bacon-Wrapped Meatloaf

Name: Bacon-Wrapped Meatloaf
Prep time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2 tsp. Vegetable oil; 1 medium Onion; 2 cloves Garlic; 2 large Eggs; 1 tsp. Dried Thyme; 1 tsp. Salt; 1/2 tsp. Ground black pepper; 2 tsp. Dijon mustard; 2 tsp. Worcestershire sauce; 1/4 tsp. Hot sauce; 1/2 cup Milk; 1 lb. Ground chuck; 1/2 lb. Ground veal; 1/2 lb. Ground pork; 2/3 cup Quick oats; 1/3 cup Parsley; 6 oz. Bacon slices; 1/4 cup Ketchup; 2 tbsp. Brown sugar; 2 tsp. Vinegar

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Did you know that meatloaf was rated as the 7th most popular food in America in 2007? We argue that this traditional meat recipe remains an essential part of American cuisine even today, and the many existing recipes and variations of this dish are evidence. This meatloaf variation is especially succulent and never dry on the inside but always perfectly browned and crisp on the outside, as it's thoroughly glazed and then wrapped in bacon.

Prep Time 2 hours

Serves: 8

Difficulty Level: Low

Ingredients for Bacon-Wrapped Meatloaf:

Vegetable oil - 2 tsp.

Onion - 1 medium (chopped)

Garlic - 2 cloves (minced)

Eggs - 2 large

Dried Thyme - 1 tsp.

Salt - 1 tsp.

Ground black pepper - 1/2 tsp.

Dijon mustard - 2 tsp.

Worcestershire sauce - 2 tsp.

Hot sauce - 1/4 tsp.

Milk - 1/2 cup

Ground chuck - 1 lb.

Ground veal - 1/2 lb.

Ground pork - 1/2 lb.

Quick oats - 2/3 cup

Parsley - 1/3 cup (chopped)

Bacon slices - 6 oz.

Ketchup - 1/4 cup

Brown sugar - 2 tbsp.

Vinegar - 2 tsp.

Method of preparing the Bacon-Wrapped Meatloaf:

Mix together the brown sugar, ketchup, and vinegar until fully combined. Set aside.
Preheat the oven to 350°F (180°C). Wrap a wire rack in aluminum foil and make several holes in the foil with a fork. Then put the foil-wrapped rack on a shallow roasting sheet lined with more aluminum foil.
In a frying pan, heat the oil on medium and sauté the onion and garlic until soft and the onions are transparent. This will take around 5 minutes. Set aside.
In a bowl, whisk together the eggs, thyme, mustard, hot sauce, Worchestershire sauce, milk, salt, and pepper until fully combined.
In a large bowl, combine all the ground meat and oats, onion and garlic mixture, parsley, and the egg mixture we prepared earlier. Mix all the ingredients well until they create a uniform meatloaf base. The meat mixture should not stick to the sides of the bowl. If it does, add a splash of milk at a time until the mixture no longer sticks to the bowl.
Transfer the meatloaf onto a work surface. Wet your hands and shape the mixture into a 9x5-inch loaf.
Transfer the meatloaf to the rack. Brush the loaf with the glaze we made earlier and then wrap it with bacon slices in a criss-cross fashion so that they overlap slightly. Tuck each bacon slice underneath the loaf to prevent it from curling up.
Bake the meatloaf for about 1 hour. The internal temperature of the meatloaf should register at least 160°F (70°C) and the bacon should be nice and crisp.
Let the meatloaf rest for at least 15-20 minutes before cutting up and serving.