This is THE BEST meatloaf ever. The combination of the ground beef + pork, all draped under a layer of streaky bacon…to die for. I’ve made this a couple of times now and it’s just too awesome not to share. Now, I never grew up eating meatloaf so this whole thing is somewhat new to me. But I like it. We served it with some steamed veggies and some frozen mashed sweet potatoes (which are kind of weird and bland, don’t recommend). Perfect Sunday meal. Also! I have fun plans for re-purposing the meatloaf leftovers – stay tuned.
Bacon Wrapped Meatloaf
Adapted from Pioneer Woman
What I used:
- 1 cup whole milk
- 3-4 hot dog buns
- 1 1/4 pound ground beef
- 1 1/4 pound ground pork
- 1 cup (heaping) freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/3 cup minced flat-leaf parsley
- 4 eggs, beaten
- 10 slices thin bacon
- 1 carrot, small dice
- 1 celery, small dice
- 1 large onion, small dice
- olive oil
- 1 1/2 cups reduced-sugar ketchup
- 1/3 cup brown sugar
- 1 tsp dry mustar
- hot sauce, to taste (I used about 1 tbsp of chalula)
What I did:
- Preheat oven to 375 and line the bottom part of a broiler pan with foil.
- Pour milk over the hot dog buns. Allow it to soak while you cook the veg.
- Heat a little olive oil in a large saute pan and cook the carrot, celery, and onion until very tender. Make sure to season the veg with some salt and pepper. Set aside and let cool a bit.
- In a large bowl, combine the milk-soaked bread, parmesan, paprika, salt, pepper, parsley and eggs. Add in the ground beef and pork and mix together with your hands, not over-mixing.
- Form the mixture into a loaf shape on a broiler pan.
- Lay bacon slices over the top, tucking them underneath the meatloaf.
- Make the glaze. In a small bowl, mix together the ketchup, brown sugar, dry mustard, and hot sauce. Pour 1/3 of the mixture over the top of the bacon and spread with a pastry brush or a spoon.
- Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15-30 minutes, until the meat reaches 160. Remove from the oven, cover loosely with foil, and let rest for 10 minutes. Slice and serve with remaining sauce.