Bacon Wrapped Meatloaf
The recipe Bacon Wrapped Meatloaf can be made in around 1 hour. This main course has 483 calories, 26g of protein, and 34g of fat per serving. This recipe serves 8 and costs $1.38 per serving. This recipe from Baked by Rachel has 72 fans. A mixture of bacon strips, onion, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Bacon Wrapped Meatloaf, Bacon Wrapped Meatloaf, and Bacon-Wrapped Meatloaf are very similar to this recipe.
Servings: 8
Cooking duration: 60 minutes
Ingredients:
pkg bacon strips (10-12)
1/2 tsp basil
1 1/4lb beef (I used meatloaf mix instead which consists of beef, veal and pork)
1/2C bell pepper, any color
2 eggs
3 cloves garlic, minced
1C milk
1/2C mushrooms
2tbsp olive oil
1/2C onion
1 1/2 tsp oregano
1/2C Parmesan cheese, grated
1 tsp pepper
1/2 - 1 tsp red pepper flakes (optional)
1/2 tsp salt
3/4lb sausage (I used hot sausage)
1 1/4 - 1 1/2C seasoned breadcrumbs
Equipment:
baking paper
baking sheet
oven
frying pan
bowl
kitchen thermometer
spatula
serrated knife
Cooking instruction summary:
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. I trimmed mine to fit the pan, but that isn't necessary.Prepare veggies by chopping onion, mushrooms and bell pepper. Mince garlic. remember everything will shrink a bit when you saute it so chop the veggies accordingly. You don't want them too large or too small. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are traslucent. Transfer to a large bowl to cool. This is the bowl you'll be mixing the entire meatloaf in, so make sure it's large enough.Add in breadcrumbs and milk, mix well. If using sausage links, remove casings. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings including the optional red pepper flakes. I used a full teaspoon but less can be used or none at all. It's your call. Get in there with your hands and mix well.Transfer mixture to prepared baking sheet. Form a 10x4" log, roughly.Starting at one end, begin laying bacon over the meatloaf log in a diagonal pattern. Overlap each piece slightly to allow for any shrinkage that may occure when the bacon cooks. Be sure to leave 1/2" overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven.Cool slightly. Using two large spatulas (I used grilling spatulas because they're so much bigger than the traditional kitchen variety), carefully transfer to a second parchment lined baking sheet or serving platter to cool for at least 10 minutes. Cut into 1/2 - 1" pieces with a serrated knife.
Step by step:
1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. I trimmed mine to fit the pan, but that isn't necessary.Prepare veggies by chopping onion, mushrooms and bell pepper. Mince garlic. remember everything will shrink a bit when you saute it so chop the veggies accordingly. You don't want them too large or too small.
2. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are traslucent.
3. Transfer to a large bowl to cool. This is the bowl you'll be mixing the entire meatloaf in, so make sure it's large enough.
4. Add in breadcrumbs and milk, mix well. If using sausage links, remove casings.
5. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings including the optional red pepper flakes. I used a full teaspoon but less can be used or none at all. It's your call. Get in there with your hands and mix well.
6. Transfer mixture to prepared baking sheet. Form a 10x4" log, roughly.Starting at one end, begin laying bacon over the meatloaf log in a diagonal pattern. Overlap each piece slightly to allow for any shrinkage that may occure when the bacon cooks. Be sure to leave 1/2" overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.
7. Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven.Cool slightly. Using two large spatulas (I used grilling spatulas because they're so much bigger than the traditional kitchen variety), carefully transfer to a second parchment lined baking sheet or serving platter to cool for at least 10 minutes.
8. Cut into 1/2 - 1" pieces with a serrated knife.
Nutrition Information:
covered percent of daily need
