Meatloaf is a tough sell around here. A lot of the things that classically go into making a delicious meatloaf are things that my guys just don't like. I found Zac and Paige's recipe on the Taste of Home site and decided to see if it would pass muster with them.
I did make a few small adjustments. I just used ground beef and ground pork, I couldn't get veal. I used dried minced onions and dried parsley. We had a surplus of Ritz crackers so I used those in place of the Saltines.
The recipe recommends using a sheet pan but personally I like my two part meatloaf pan. It keeps the loaf up and out of any fat or liquids that accumulate. I did not make the sauce mixture because they won't eat it. so I laid the bacon directly on top of the loaf.
You may notice that there are no photos of the baked loaf. That's because it got eaten so fast I did not have a chance to take any. I will be making this again soon and I will double the recipe because there wasn't even enough leftover for a sandwich and that's my favorite part of meatloaf!
Update- finally got a few baked loaf pics the third time that I made this. Just a few, because it still disappears very quickly! I really really love the two part pans, I just lift the loaf out and slide it onto the cutting board.
Then I portion it out so that each piece gets a slice of bacon. You can definitely go half that width if you like, I would do it thinner for sandwiches if it ever lasted long enough to make any!
Bacon Wrapped Meatloaf
- 2T dried minced onions
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 1/2 cup milk
- 2 eggs, lightly beaten
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot pepper sauce
- 2/3 cup crushed Ritz crackers
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 1/4 pound ground beef
- 3/4 pound ground pork
- 9 slices bacon strips
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender.
- Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltine, parsley and seasonings; stir in onion mixture.
- Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13-in.x 9-in. baking dish.
- In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top.
- Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°.