Bacon-Wrapped Meatloaf
There's only one way to make meatloaf even better: Wrap it in bacon!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Leftover meatloaf makes an insanely good sandwich!
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Ingredients
- 3/4 cup
milk
- 3
slices crusty Italian bread
- 1 1/2 lb.
ground beef
- 3
large eggs
- 2
carrots, grated (about 1 cup)
- 3/4 cup
grated parmesan cheese
- 1/4 cup
minced fresh parsley
- 2 tsp.
Italian seasoning
- 3/4 tsp.
kosher salt
- 1/4 tsp.
black pepper
- 8
slices bacon
- 2
14 1/2-ounce cans diced tomatoes
- 3 Tbsp.
packed brown sugar
- 1 tsp.
mustard powder
Pinch of cayenne pepper
A few dashes of Worcestershire sauce
Steamed green beans, for serving
Directions
- Step 1Preheat the oven to 350˚. Pour the milk over the bread in a large bowl and let soak a few minutes. Use your fingers to smush up the bread into little pieces.
- Step 2Add the beef, eggs, carrots, parmesan, parsley, Italian seasoning, salt and pepper to the bread mixture. Knead with your hands until everything is completely mixed.
- Step 3Place the meat mixture on a foil-lined baking sheet and form it into a loaf shape. Arrange the bacon slices on the meatloaf, overlapping slightly. Bake until the internal temperature reaches 160˚ on a meat thermometer and the meatloaf is no longer pink in the middle, 50 to 60 minutes.
- Step 4Meanwhile, make the sauce: Combine the tomatoes with their juices, brown sugar, mustard powder, cayenne and Worcestershire sauce in a large saucepan. Bring to a simmer, partially cover and cook, stirring occasionally, until thickened but still saucy, about 30 minutes.
- Step 5Cut the meatloaf into thick slices and top with the sauce. Serve with green beans.
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