MEATLOAF BACON RECIPE RECIPES

Name: My Favorite Meatloaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: For the Meatloaf:; 1 c. whole milk; 6 slices white bread; 2 lb. ground beef; 1 c. (heaping) freshly grated Parmesan cheese; 1/4 tsp. seasoned salt; 3/4 tsp. salt; Freshly ground black pepper; 1/3 c. minced flat-leaf parsley; 4 whole eggs, beaten; 10 slices thin/regular bacon; For the Sauce:; 1 1/2 c. ketchup; 1/3 c. brown sugar; 1 tsp. dry mustard; Tabasco, to taste

BACON-WRAPPED MEATLOAF RECIPE - THE PIONEER WOMAN

Bacon-Wrapped Meatloaf Recipe - The Pioneer Woman image

This recipe from The Pioneer Woman Cooks cookbook makes you to rethink meatloaf, with a blanket of thin, flavorful bacon and tangy-sweet sauce.

Provided by Ree Drummond

Categories main dish meat

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

For the Meatloaf:
1 c. whole milk
6 slices white bread
2 lb. ground beef
1 c. (heaping) freshly grated Parmesan cheese
1/4 tsp. seasoned salt
3/4 tsp. salt
Freshly ground black pepper
1/3 c. minced flat-leaf parsley
4 whole eggs, beaten
10 slices thin/regular bacon
For the Sauce:
1 1/2 c. ketchup
1/3 c. brown sugar
1 tsp. dry mustard
Tabasco, to taste

Steps:

Preheat oven to 350˚. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) Lay bacon slices over the top, tucking them underneath the meatloaf. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce. Serve with mashed potatoes. Yummy!

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE ...

Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze ... image

Provided by Food Network

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon

Steps:

For the glaze: Mix all ingredients in a small bowl; set aside.
For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

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1. Preheat the oven to full whack.
2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
12. Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
13. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
14. To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

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Homemade meatloaf just like mom used to make has nothing on this bacon-wrapped meatloaf. With a brown sugar-ketchup glaze and whole strips of bacon, this mighty meatloaf is a flavorful meal that’s far from the dry brick that haunts many childhood memories. So the next time you want a throwback dinner but with a delicious updated twist, try this bacon-wrapped meatloaf.
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Total Time 1 hours 45 minutes
Calories 320 per serving

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BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE ...

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Reviews 4.4
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american

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THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES

1. Preheat the oven to full whack.
2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
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13. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
14. To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

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