Bacon Wrapped Meatloaf

A little over a week ago my Feb/March issue of Fine Cooking magazine arrived. Cover pictures need to catch your attention and boy did they ever manage that with this one. A picture of bacon wrapped meatloaf graces their cover. Amazing. I mean who would ever think to do something like that? I sure never had. Have you? I immediately took a picture with my phone and sent it to the Mr, he was very approving of such an idea.

There’s more options than just bacon wrapped meatloaf though! Both in the magazine and on their website they allow you to create your own version with different meat options, vegetables, other mix-ins such as various cheeses, herbs, spices and liquids such as beer or wine. It’s a pretty neat feature that they seem to do with a new item every so often. I knew I wanted to make a bacon wrapped meatloaf. I mean come on, after seeing the cover I couldn’t resist! But then the decision was what to add in. Even the meats didn’t have to be the standard run of the mill meatloaf variety. So much fun!

My personal variety ended up having a nice spicy kick to it, which as always can be toned down or cut out completely. And of course, it was wrapped in bacon. I practically used an entire package of bacon! Crazy but boy did the house smell incredible! Due to my fattier meat choice and the obvious greasy fatty bacon, the meatloaf sat and cooked in a hot greasy liquid. The only issue that created was carefully removing the tray from the oven and also removing the cooked meatloaf from the pan. Honestly it wasn’t that big of a deal, just remember to be careful and not have children or little furballs running around nearby when you’re dealing with this particular dish. The meatloaf turned out to be moist and spicy, very different from any other I’ve made before. It’s a definite winner.

I highly recommend making this. It’d be great for a weeks worth of lunches or a small dinner party. One meatloaf should serve 8-12 depending on the thickness of your slices.

Yield: 1 meatloaf

Cook Time: 1 hour

Bacon Wrapped Meatloaf

The ultimate meatloaf; perfectly moist, spicy and wrapped in bacon.

Ingredients:

1/2C onion
1/2C bell pepper, any color
1/2C mushrooms
3 cloves garlic, minced
2tbsp olive oil
1 1/4 - 1 1/2C seasoned breadcrumbs
1C milk
3/4lb sausage (I used hot sausage)
1 1/4lb beef (I used meatloaf mix instead which consists of beef, veal and pork)
2 eggs
1/2C Parmesan cheese, grated
1/2 - 1 tsp red pepper flakes (optional)
1/2 tsp salt
1 tsp pepper
1 1/2 tsp oregano
1/2 tsp basil
pkg bacon strips (10-12)

Directions:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. I trimmed mine to fit the pan, but that isn't necessary.

Prepare veggies by chopping onion, mushrooms and bell pepper. Mince garlic. remember everything will shrink a bit when you saute it so chop the veggies accordingly. You don't want them too large or too small. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are traslucent. Transfer to a large bowl to cool. This is the bowl you'll be mixing the entire meatloaf in, so make sure it's large enough.

Add in breadcrumbs and milk, mix well. If using sausage links, remove casings. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings including the optional red pepper flakes. I used a full teaspoon but less can be used or none at all. It's your call. Get in there with your hands and mix well.

Transfer mixture to prepared baking sheet. Form a 10x4" log, roughly.

Starting at one end, begin laying bacon over the meatloaf log in a diagonal pattern. Overlap each piece slightly to allow for any shrinkage that may occure when the bacon cooks. Be sure to leave 1/2" overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.

Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven.

Cool slightly. Using two large spatulas (I used grilling spatulas because they're so much bigger than the traditional kitchen variety), carefully transfer to a second parchment lined baking sheet or serving platter to cool for at least 10 minutes. Cut into 1/2 - 1" pieces with a serrated knife.

Recipe source: Fine Cooking


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37 Responses to “Bacon Wrapped Meatloaf”

  1. #
    1
    JodieMo — January 11, 2011 at 9:08 am

    I’m thinking a man came up with this recipe. They love to wrap things in bacon. Not that it’s a bad idea. It’s a great idea! And it looks delicious. But a man was certainly the first to say, “I will wrap a meatloaf with bacon”.
    BTW, I am totally impressed with your bacon wrapping skills. It looks so pretty!

  2. #
    2
    Danae (The Busty Baker) — January 11, 2011 at 11:07 am

    It looks so pretty! I was watching some show with my BF the other day where they were wrapping something in bacon and he was like OH MAN THAT’S AWESOME!! So I’m going to have to give this a try and score some “best girlfriend ever” points!

  3. #
    3
    fooddreamer — January 11, 2011 at 2:06 pm

    You’ve done such a gorgeous job wrapping it! It looks so perfect, like a pattern. And it sounds utterly delicious!

  4. #
    4
    Michaela — January 12, 2011 at 12:46 pm

    Brava! This looks so, so good. Beautiful photography too. Thanks for the shout out and for sending us the link.

  5. #
    5
    Mike — January 12, 2011 at 4:13 pm

    Wow! That first picture looks amazing. For those who don’t care about health, now that is something to try! Looks delicious!

    • Rachel — January 12th, 2011 @ 5:43 pm

      I wouldn’t go as far as saying ‘for those that don’t care about health’ it’s an indulgence item for sure. Just don’t eat it every day or every week even and you’ll be fine. :)

  6. #
    6
    Laura — January 12, 2011 at 8:42 pm

    I am not a big meatloaf fan but boy this could change my mind. I’ve been on the verge of subscribing to FC for about a month now ~ can I assume you would recommend it? :)

    • Rachel — January 13th, 2011 @ 8:59 am

      I’ve only been getting the magazines for a short while but definitely would recommend it.

  7. #
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    naomi — January 12, 2011 at 9:25 pm

    Majestic bacon awesomeness! OMG-can you tell I love this!

  8. #
    8
    Jen @ Beantown Baker — January 13, 2011 at 10:15 pm

    Hubby is NOT a fan of meatloaf, but I’m pretty sure he’d eat anything wrapped in bacon. I’ll have to give this a shot!

  9. #
    9
    Lauren at KeepItSweet — January 14, 2011 at 10:38 am

    That looks fantastic! I love how you wrapped it on the diagonal.

  10. #
    10
    Evan Thomas — January 14, 2011 at 11:28 am

    Oh my God, I think if I ate this I’d have thought I died and went to heaven. It looks spectacular! The hot sausage must have been a great touch, too.

  11. #
    11
    Rosemary Mullally — March 24, 2011 at 12:28 pm

    That is art!

  12. #
    12
    Brian @ A Thought For Food — April 5, 2011 at 2:30 pm

    I know a man in my life who would love this.

  13. #
    13
    Alison @ Ingredients, Inc. — April 5, 2011 at 3:23 pm

    wow I think I know a man too (as well as my 3 kids) who would love this too

  14. #
    14
    Feast on the Cheap — April 5, 2011 at 4:15 pm

    Oh yum! Growing up, my mom used to make something like this. Looks delicious – like a tasty, bacon-y football.

  15. #
    15
    Lindsey @ Gingerbread Bagels — April 5, 2011 at 4:17 pm

    I love meatloaf but with bacon is a million times better! I need to make this asap. The meatloaf is calling my name, it just looks soooo good. :)

  16. #
    16
    Denise @ Creative Kitchen — April 21, 2011 at 8:43 pm

    This looks SO good!! Then again bacon makes everything better! :)

  17. #
    17
    Tim M — June 19, 2011 at 4:01 pm

    That looks stunning, my friend also, made a bacon wrapped meatloaf for his recipe, on my blog, but he decided to weave the bacon together! I thought it was an awesome idea!

  18. #
    18
    Regina — September 18, 2011 at 4:40 pm

    Great recipe! Delicious! However, you list eggs in the ingredient list, but don’t mention where to put them in when you list the instructions. I threw them in when I added the milk and breadcrumbs. Am I overlooking the step, or is it missing?

    • Rachel — September 18th, 2011 @ 4:50 pm

      Oops! Thanks for noticing the slip up. Putting the eggs in where you did or with the meat in the following step will work fine. I hope it turns out for you! :)

  19. #
    19
    BrittyM — January 18, 2012 at 12:56 pm

    DEEELICIOUS!!! Just txt my husband the menu for this evening!! He’s stoked about the meaty goodness we’ll be mowing over! Heavenly! Thanks for the receipe!! :-P

  20. #
    20
    Gary — March 11, 2012 at 12:21 am

    Heres a beefy twist. Pretty much followed the recipe again but used Beef Bacon(yes it exists at least in AB). Way less fat though… maybe because I used ground beef and turkey. AB beef bacon. Absolutely great for wrapping everything from this recipe to scallops.

  21. #
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    shel — July 30, 2012 at 6:08 pm

    love this recipe!Just wondering, is there a specific reason why there is no sauce either on the meat (under bacon) or over bacon while cooking?

    • Rachel — July 30th, 2012 @ 7:36 pm

      It was mostly personal preference, though this particular one was plenty juicy without a sauce.

  22. #
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    heliena — October 3, 2012 at 5:11 pm

    My family loves this!! I’m on a low carb high protein diet so i changed the recipe a little and still just great !!

    • Rachel — October 3rd, 2012 @ 6:29 pm

      Glad to hear that you’ve enjoyed it!

  23. #
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    tia — October 8, 2012 at 3:32 pm

    I have the bacon that you cook in the microwave but it only takes seconds to cook im assuming that won’t work with the meatloaf or am i wrong thank you

    • Rachel — October 8th, 2012 @ 4:46 pm

      I’m not sure what the difference is between microwavable bacon and traditional or if it’s even significant… so I’m going to learn towards suggesting you use traditional bacon. This way the effort you’ll put into making the meatloaf isn’t ruined by the bacon. :)

  24. #
    24
    Sammy — January 30, 2013 at 4:45 pm

    My god this looks delicious! I have been looking to make a meatloaf, and I’ve been searching for a decent recipe and I think I may have just found it! I can’t wait to try it!

  25. #
    25
    Brian — February 16, 2013 at 4:36 pm

    You might try it with the bacon weave. For the real bacon lovers out there.

  26. #
    26
    Daniel — April 7, 2013 at 6:21 pm

    I’m not sure how I stumbled upon this but thankfully I did. It’s amazing!!!

    • Rachel — April 8th, 2013 @ 7:06 am

      Glad to hear it! :)

  27. #
    27
    Martin — May 15, 2013 at 7:17 am

    Can you please publish recipes with metric units for people who are not in the US?

    Thanks!

    • Rachel — May 15th, 2013 @ 7:42 am

      There are free online conversion calculators that would allow you to calculate the measurements as needed.

  28. #
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    linda — April 25, 2014 at 2:31 pm

    First time I have ever made Meatloaf, not such a common dish in the UK….but this recipe was amazing!! I used smoked bacon, and it was delicious!! Boyfriend had seconds, and can’t wait to try in sandwiches tomorrow!! Loved it :)

    • Rachel — April 25th, 2014 @ 9:05 pm

      So glad you enjoyed it! :)

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