Bacon Wrapped Meatloaves Food

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 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 MINI MEATLOAVES

Steps:

• Preheat oven to 375°.
• In a large skillet over medium heat, heat oil. Sauté onion, carrots, and celery until beginning to soften. Stir in garlic and cook until fragrant, about 30 seconds. Turn off heat, then add tomato paste and Worcestershire sauce. Stir until evenly combined.
• In a large bowl, combine ground beef, bread crumbs, eggs, and cooked vegetables. Season with salt and pepper.
• Using your hands, shape 6 patties, about 4" wide, to make mini meatloaves. Place on baking sheet, then wrap each patty with a strip of bacon.
• Whisk together ketchup, brown sugar, and apple cider vinegar. Spoon the ketchup glaze onto each mini meatloaf.
• Bake for 30 minutes, until the bacon and meat are cooked through. (The bacon won't get super-crispy, but it will still be delish!)
• Serve warm, preferably alongside mashed potatoes.

BACON WRAPPED MINI MEATLOAVES

Steps:

• I start by sauteing my onion and garlic in a pan with some olive oil until soft.
• I add the cooked onion and garlic to my meat mixture.
• Mix everything in a bowl together except the bacon.
• Don't over mix.
• Now form your lovely packages into 5" long loaves. Cut bacon slices to drape over each loaf. About 4 half slices for each little mini meatloaf. Pack them tightly on the meat to keep them moist.
• I bake them on a rack over a cookie sheet to catch the drippings. Less mess this way.
• Bake at 350 degrees for about 35-45 minutes. Temperature should reach 160.
• Let rest about 10 minutes on cutting board before slicing, otherwise the slices will fall apart. Let the juices redistribute and solidify.

BACON-WRAPPED CHEESY MINI CHICKEN MEATLOAVES

Steps:

• Heat oven to 375ºF.
• Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix just until blended. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.
• Place meatloaves on rimmed baking sheet sprayed with cooking spray.
• Bake 35 to 40 min. or until done (165ºF).

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.)