Bacon Wrapped Meatloaf With A Bourbon Maple Glaze Food

MAPLE BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350° Fahrenheit.
• Line a 14 ½" x 10" sheet pan with aluminum foil.
• Heat a 10" skillet over medium heat. Add safflower oil and finely chopped onion. Cook onion until it is translucent, stirring occasionally. Remove from heat and allow to cool.
• In a small bowl beat together eggs, cream, and Worcestershire sauce. Set aside.
• Place ground beef in an extra-large bowl. Put bread in a food processor and pulse until bread is in fine crumbs. Add bread crumbs, poultry seasoning, black pepper, salt, and cooked onion to the ground beef. Pour egg mixture over all and gently, mix until all ingredients are incorporated.
• Gather meatloaf mixture into a ball and place on prepared sheet pan. Shape into a 10 inch oval.
• Starting at center of the meatloaf, cover meatloaf diagonally with strips of maple bacon. Trim bacon with kitchen scissors as needed to completely cover the top and sides of the meatloaf.
• Place meatloaf in the preheated oven and bake for 1 hour and 15 minutes. Remove from oven and brush top and sides of meatloaf with barbeque sauce. Return meatloaf to oven and bake for another 15 minutes.
• Remove meatloaf from oven and serve.

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.

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
• In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
• In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
• Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
• Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
• Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
• Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
• Broil on high for 3-5 minutes or until the glaze has caramelized.
• Enjoy!

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.
• Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.
• Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.
• Bake in the preheated oven on the middle rack for 30 minutes.
• While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.
• Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).
• Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

BACON WRAPPED MEATLOAF WITH GLAZE

Steps:

• Heat oven to 350 degrees.
• For glaze, mix ketchup, brown sugar and vinegar together, set aside.
• Saute onions and garlic in oil.
• Mix onions and garlic with the rest of the meatloaf ingredients.
• You may find it helpful to use your hands.
• Shape into loaf, put onto a foil lined pan.
• Brush half of the glaze over the loaf.
• Wrap bacon around loaf, tucking ends under.
• Bake approximately 1 hour, bacon should crisp up.
• Cool 20 minutes before cutting.
• Serve with extra glaze.

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 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 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°.

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!