Bacon Wrapped Meatloaf

25 Jan

Hello everyone, I made this meatloaf for Ray yesterday, and it has been a big hit! 🙂

Bacon Wrapped Meatloaf:


1 tbsp. Olive oil

2 medium onions, chopped

4 garlic cloves, minced

½ tsp. dried thyme

Heat oven to 350 degrees. Heat oil in a skillet on med-high heat, add in the onions and cook until soft, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 5 minutes.Set aside to cool.


½ cup ketchup

¼ cup packed light brown sugar

4 tsp. apple cider vinegar

Mix all 3 ingredients together until smooth, set aside.


2 large eggs

½ whole milk

2 tsp. stone ground mustard

2 tsp. Worcestershire sauce

1 tsp. salt

½ tsp. black pepper

¼ tsp. Tabasco

1 lb. ground beef

1-1/2 lb. ground pork sausage

2/3 cup finely crushed saltines

1/3 cup chopped fresh parsley

1 lb. thick cut bacon

In a large bowl mix all meatloaf ingredients together, I use my hands. Do not overmix, or your meatloaf will be tough. Mix in the onion mixture as well. On a large piece of parchment paper, lay the bacon strips next to each other slightly overlapping each piece. If you have an extra piece, just lay it on the bottom of meatloaf. Spread meatloaf mixture down the middle of the bacon, shaping into a loaf. Using the parchment paper, gently roll the bacon around the meatloaf. Place meatloaf bottom side down on a slightly greased broiler pan. (I use my broiler, because it allows the drippings to fall under and not make your meatloaf greasy.) With a pastry brush, brush half of the topping over meatloaf. Bake meatloaf for 1 hour, then brush with remaining topping. Bake another 20-30 minutes until an instant read thermometer reads 160 degrees. Let cool for 10 minutes before slicing.  Enjoy!!!

Until next time…

Amanda 🙂

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Posted by on January 25, 2012 in Meats


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