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Bacon Wrapped Meatloaf with a Brown Sugar Glaze

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Easy, scrumptious bacon wrapped meatloaf is the dish you didn’t understand you had been missing! Savory and sweet, this take on a traditionalreliefmeals is mouth-wateringly good. Serve with mashed potatoes (or mashed cauliflower) for a dinner the totalhousehold will love.

What Makes 1st Baron Verulam Wrapped Meatloaf So Good

Comfort meals – however make it better. This recipe enhances that basic meatloaf we all be aware of and love with one easy twist. The bacon provides a delicious, smoky savoriness to the already tasty meatloaf and the candy glaze.
It’s as convenient as making a standard meatloaf! No, really. Wrapping the bacon is an greater step, however it takes absolutely no time at all. The cook dinner time for bacon wrapped meatloaf is the equal as normal meatloaf, too!
The leftovers are simply as scrumptious as the first day! As lengthy as you refrigerate them in an hermetic container, any bacon wrapped meatloaf leftovers will maintain up to 5 days. Just reheat the slices in the oven to maintain the bacon texture nice.


Key Ingredients for 1st Baron Verulam Wrapped Meatloaf

Ground Beef – Lean floorred meat works nice here. I’ve located that it offers you the fantastic texture and flavor, plus it helps offset the fats from the bacon. Ground turkey will additionally work in this bacon wrapped meatloaf recipe, or you can use a mixture or red meat and turkey!

Bacon – Keep in thinking that you’re cooking the bacon AND the meatloaf at the identical time. In order to make positivethe whole lot cooks definitely (and evenly) I suggestthe use ofeveryday bacon here, as antagonistic to thick reduce bacon. The thick reduce can take longer to cook, and you run the hazard of the meatloaf drying out.

Breadcrumbs – You can’t go incorrect with simple breadcrumbs, howeverevery now and then a little moretaste is nice. Try the usage of Italian breadcrumbs in your bacon wrapped meatloaf! They go simplynicely with the ketchup glaze.


Chef’s Tips

Skip the loaf pan! Since we’re wrapping the bacon round the meatloaf, we’re going to use a baking sheet instead. Trust me, it’s way simpler this way. The meatloaf will hold that loaf structure as it bakes, and you’ll by no meanscomprehend the difference!

Start checking the meatloaf after forty five minutes. You may alsolocate that in your oven, it doesn’t want the entire hour to cook. If the pinnacle is browning too quickly, cowl the meatloaf with foil to maintain some of the warmness and assist the internal of the meatloaf cook.

Note that the bacon won’t crisp up the identical way it would when you pan fry it! If you choose a crispier finish, area the bacon wrapped meatloaf below the broiler for a few minutes towards the cease of the prepare dinner time. Be cautiousnow not to overcook it or burn the glaze!



For the Glaze

¼ cup ketchup see Notes
2 tablespoons brown sugar see Notes
For the Meatloaf
kilosfloorpork lean preferred
1 small yellow onion diced
½ of one inexperienced bell pepper diced
3 cloves garlic minced

⅓ cup milk see Notes
1 tablespoon Worcestershire sauce
1 ½ teaspoons kosher salt
½ teaspoon freshly floor black pepper
½ cup breadcrumbs see Notes
massive eggs
10-12 slices bacon uncooked


Preheat oven to 350° Fahrenheit. Lightly coat baking sheet with cooking spray and set aside. In small bowl, whisk collectively ketchup and brown sugar to make glaze, then set aside.

In massive bowl, combinecollectivelyfloor beef, diced onion, diced bell pepper, garlic, milk, Worcestershire sauce, salt, pepper, breadcrumbs, and eggs with your armstillsimply combined.

Transfer meatloaf combination to baking sheet and mouldcombination into loaf shape. It have to be roughly the dimension and form of general loaf pans, which are usuallyeight inches lengthywith the aid offour inches wide. Spread glaze over pinnacle of raw meatloaf, coating evenly.


One by way of one, wrap every piece of bacon over pinnacle of loaf, puttingevery strip horizontally throughout width of loaf. Tuck ends of bacon strips beneath loaf. Brush with extra glaze if desired.

Place baking sheet in oven. Bake at 350° Fahrenheit for 1 hour or till meatloaf reaches inner temperature of 160° Fahrenheit. Remove from oven and let relaxation 5 minutes. Internal temperature will proceed rising throughout that time. After 5 minutes, slice loaf and serve with preferred sides.


Make it Keto: Use a keto-friendly ketchup (or make your own) and Brown Swerve for the glaze. In the meatloaf, swap out breadcrumbs for beaten pork rinds, and use a low carb milk. You can omit the diced onion to shop 1-2 carbs per serving. Use a little onion powder if you choose to keep that flavor. Note that Worcestershire sauce does include a little sugar, so this recipe won’t be one hundred percent sugar-free.
Make it Gluten Free: Use gluten-free breadcrumbs and a gluten-free Worcestershire sauce.
Make it Dairy Free: Use an unsweetened non-dairy milk.

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