Meatloaf, you got that right. Meatloaf wrapped in bacon. All the men I know love meatloaf, and they love bacon. Well, women do too. This is another one of those times when bacon just makes it better. Bacon that gets all crispy surrounding a thick, meaty meatloaf that’s been baked with a catsup sauce over it. (Please excuse the drool, here.)
This is a recipe from The Pioneer Woman, of The Food Network. It’s superb! And it’s an equal opportunity dish; equally comforting to both men and women–and kids, too.
This recipe is very easy to make, and takes very little time to put together. You bake it on a broiler pan so the fat drips away into the pan below, allowing the loaf to bake faster, and gives the bacon a great crisp. You can bake this in one big loaf, or divide it into two smaller ones and freeze one for a night when you need something quick. If you have a big family you’ll need it all, and don’t count on leftovers.
When I made it I used a package of meatloaf mix that was about 1.25 lb. and halved the other ingredients so it stayed proportional. For two people we ate about half of it, and I promised Mr. D. a meatloaf sandwich on a hard roll for his lunch. He just about swooned at that! See, the psychology here, is that if I make one for him, then I can have one too, and not feel guilty. 🙂
BACON WRAPPED MEATLOAF
Yield: 4 – 6 servings
- 1 cup milk
- 6 slices white bread ( any bread will do, even whole wheat)
- 2 pounds ground beef (can also use 1 pound each ground pork and beef)
- 1 heaping cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 1/2 tsp. seasoned salt
- 1/2 tsp. regular salt
- 1/4 tsp. ground pepper
- 1/3 cup flat leaf parsley, minced
- 4 eggs, beaten
- 10 slices bacon, thin, not thick cut.
For the sauce:
- 1 1/2 cups ketchup
- 1/3 cup brown sugar
- 1 tsp. dry mustard
- Tabasco sauce to taste
- (reserve 1/3 of the sauce for serving)
1. Preheat oven to 350*F. Line the bottom of your broiler pan with foil and spray the top part with non-stick cooking spray. Have it ready to go.
2. Place bread slices in a large bowl. Pour milk over bread. Allow it to soak for a few minutes.
3. Add ground beef, onion, Parmesan cheese, salts, pepper and parsley to the bowl with the bread. Lightly beat the eggs and pour over all of this.
4. With clean hands, dig in and start squishing and mixing it up until everything is well-blended. Shape the meat mixture into a loaf, (or two smaller loaves) and place on the broiler pan. Now lay the bacon slices over the loaf, tucking the ends underneath the loaf. If you made two loaves, cut the bacon slices in half. You may need to stretch them a little, but thinner bacon slices will become crispier.
Note, I didn’t have enough bacon to completely cover the loaf, so I wrapped lengthwise. If you have enough bacon, wrap crosswise, so the meatloaf is completely covered by the bacon.
5. Once the meatloaf is wrapped, take 2/3 of the ketchup sauce and spread it over the loaf with a spoon or spatula.
6. Bake for about an hour and a half, if making the full recipe. This is great served with mashed potatoes.
SOURCE: The Pioneer Woman via The Ranting Chef, then modified