Moms Bacon Wrapped Meatloaf Rsc 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 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.

SMOKED MEATLOAF RECIPE

Steps:

• Preheat smoker to 150, or oven to 350 degrees. Make sure there are pellets or wood chips inside your smoker. Enough to last almost 3 hours. We used apple for this smoked meatloaf recipe.
• In a bowl add all ingredients except bacon and cheese. Mix together well.
• Set out a piece of parchment paper on to your countertop. Lay your meatloaf mixture down and spread out so it forms a square and is about 1/2" thick all the way across.
• Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add more) on top of that spread out.
• Lay your precooked slices of bacon down, spread out evenly.
• Lift one end of your parchment paper up and begin to roll this into a long log of sorts.
• Roll up in such a way that you can remove the parchment paper when you're done.
• Once completely rolled up pinch the ends of your meatloaf roll so the least amount of cheese escapes in the smoking process.
• Lay meatloaf log on to a long grill plate as you see we used in this post.
• Place inside your smoker, on grates, in the middle. If baking in your oven it will take approx. 60 minutes to reach 150 degrees internally.
• Close lid and smoke for 2 hours 15 minutes.
• If you want to add barbecue sauce on to the top pour some on at this time. Now turn your smoker/grill up to 400 degrees until it crisps on the outside as much as you'd like and internal temp reaches 150 degrees. (times may vary on this depending on how thick your meatloaf is)
• Take off griddle and place on cutting board. Allow smoked meatloaf to rest for at least 10 minutes before slicing.

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 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 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.

BACON-WRAPPED MEATLOAF

Steps:

• Preheat 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.
• Add the beef, eggs, carrots, parmesan, parsley, Italian seasoning, salt and pepper to the bread mixture. Knead with your hands until everything is completely mixed.
• Place 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.
• Meanwhile, 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.
• Cut the meatloaf into thick slices and top with the sauce. Serve with green beans.