Bacon Wrapped Meat Loaf Food

BACON-WRAPPED MEATLOAF

Steps:

• Preheat oven to 350° F. Line a 9 x 5-inch loaf pan with slightly overlapping pieces of bacon.
• In a medium-sized bowl, mash together beef, onions, bell pepper, garlic, Worcestershire sauce, eggs, oats, salt and pepper.
• Spread 2 tablespoons of glaze over the bacon in the loaf pan.
• Then press the meatloaf mixture into the pan.
• Fold any overhanging bacon over the top of the loaf pan. Flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon so it's tight.
• Bake meatloaf at 350° F for 50 minutes. Remove meatloaf, brush with ketchup glaze and return to oven for another 15-20 minutes. Finished meatloaf should have crispy bacon edges and reach an internal temperature of 165° F in the center of the meatloaf.
• Let meatloaf rest for 10 minutes before slicing and serving.

BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl mix ground beef, eggs, diced onions, ketchup, garlic powder, and onion powder. Mixing with your hands is best. Mix it real well.
• Crush the crackers. I always crush the crackers while still in their sleeve.
• Pour crushed crackers into beef. Mix the crackers into the beef mixture well.
• Form into a loaf shape and set to the side.
• Take the bacon and divide it into even amount.
• Take 1 half of the bacon and lay side by side long ways.
• Fold every other bacon strip in half.
• Lay 1 of the other half of the reserved bacon strips across.
• Unfold the half folded bacon strip.
• Fold the other every other bacon strips that were not folded in the previous step.
• Lay a slice of bacon across and then unfold.
• Repeat until you run out of room.
• Start on the other half of the bacon strip until you have made a weave.
• Pace the loaf shaped beef mixture into the center on your bacon weave.
• Wap the weave around the beef loaf shaped mixture.
• Flip the bacon wrapped meat loaf upside down,making the ends of the bacon tuck under the loaf.
• Place the loaf in the center of the oven on a cookie sheet.
• It takes about an hour to cook.
• To make sure it is cooked all the way through, I sometimes use a meat thermometer but that isn't really needed. Sometimes I leave it in for 15 more minutes if I am worried it isn't cooked all the way.

BACON-WRAPPED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

DAD'S CHEESY BACON WRAPPED MEAT LOAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
• Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

MEATLOAF WRAPPED IN BACON RECIPE BY TASTY

Steps:

• Preheat the oven to 350°
• In a medium saute pan, heat the extra olive oil on med-high. Add garlic, onion, and carrot in oil and cook for 8-10 min or until soft.
• Add the Italian seasoning, salt, pepper, and tomato paste,
• Now goes in the Worcestershire sauce, Dijon mustard, and beef broth. Mix well and set aside to cool.
• In a large bowl mix the grass-fed beef, onion mixture, bread crumbs and egg.
• Lay out the bacon strips, barely overlapping each other
• Form the meat into a rectangle loaf to fit the bacon. Now wrap one side with the bacon then the other. You want them to slightly overlap each other.
• Move to a cooking sheet with a rack. Place seam-side down.
• Bake for 30 minutes. While the loaf is cooking, whisk all the glaze ingredients in a bowl.
• After 30 minutes up, turn the oven temp to 450°. Cook for 10 minutes.
• After 10 minutes, brush on ¾ of the glaze around the whole meatloaf.
• Bake for 10 - 15 minutes more or until the internal temp is 160°.
• Let the loaf rest for 10 minutes.
• Slice, and brush the remaining glaze on top if desired.
• ENJOY!

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

BACON-WRAPPED MEAT LOAF

Steps:

• 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°.

BACON WRAPPED MEATLOAVES

Steps:

• Preheat the oven to 400 degrees F.
• Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.
• In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.
• Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.
• Increase the oven temperature to 425 degrees F.
• Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)

BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Put a nonstick skillet on medium heat for a few minutes. Add the oil, chopped vegetables and creole seasoning. Saute for a few minutes until just tender and onions are translucent. Remove from heat to let cool.
• Line a loaf pan with the bacon so the ends hang over the side of the pan.
• Combine all other ingredients in a large mixing bowl.
• When the vegetables are cool enough to handle put in the mixing bowl. Mix all ingredients until well incorporated but not over mixed.
• Put meat mixture in the loaf pan, tamping down to compact and spread to the whole pan. Take the bacon ends and lay on top of the meat mixture. Your loaf should be entirely wrapped with bacon at this point.
• Cover loosely with foil and place in oven for 1 hour.
• After 1 hour remove the foil, increase the temperature to 425 and bake for another 20-25 minutes.
• Remove from oven and let set for 10-15 minutes.
• Slice and serve.