This recipe s really easy to make. It does not take much effort to wrap the meatloaf. Actually, it doesn’t even take much bacon. I actually used more bacon when I made it because I knew that my son would gobble it up, but really it only takes about a half package of bacon. You can use the rest of the bacon in the morning! Two meals in one, sounds like a fantastic idea to me. This meatloaf is still a classic meatloaf, but gives you a little twist to try and break up the same old recipe!
Check out what our friends from Meatloaf Recipe 2014 have to say about this:
“With the cold and rainy weather of last week, I felt the urge to make some classic comfort food. One of my favorite recipes for meatloaf comes from”
This is the perfect food to warm up your day!
Brown Sugar Ketchup Glaze
1/4 cup Heinz ketchup
1/4 cup chili sauce
4 tablespoons Domino light or dark brown sugar
4 teaspoons Heinz cider or white vinegar
2 teaspoons Crisco vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon McCormick’s dried thyme
1 TBSP Morton kosher salt
1/2 teaspoon McCormick’s ground black paper
2 teaspoons Dijon mustard
2 teaspoons Heinz Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (I use ground beef, but you can try 2 parts ground beef to 1 part ground turkey if you like)
2/3 cups crushed saltine crackers (about 16)
1/3 cup minced parsley
6 ounces thin-sliced bacon
Brown Sugar Glaze
Mix all ingredients in a small bowl; set aside.
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 half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Place the 2nd half of the glaze in a small pot on the stove and heat over low heat until ready to serve.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve
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Quick Tip: Serve with garlic mashed potatoes.
Thanks again to Meatloaf Recipe 2014 for this amazing recipe.