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Perfect Bacon Wrapped Meatloaf With Brown Sugar-Ketchup Glaze
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- #84477
If the phrase "bacon wrapped meatloaf" doesn't already have you convinced to try this recipe, "brown sugar ketchup glaze" should seal the deal. Super moist and savory meatloaf glazed with just the right amount of sweetness and tanginess.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
19 reviews
ingredients
Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mix (50 percent ground chuck, 25 percent ground pork, 25 percent ground veal)
2/3 cup crushed saltine crackers or quick oatmeal
OR
1 1/3 cup fresh bread crumbs
1/3 cup minced fresh parsley leaves
8 slices thin-sliced bacon (more as needed, depending on loaf shape)
directions
For the glaze: Mix all ingredients in small saucepan; set aside.
For the meat loaf: Heat oven to 350 degrees F. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
Bake loaf until bacon is crisp and internal temperature of loaf registers 160 degrees F, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly.
Slice meat loaf and serve with extra glaze passed separately.
added by
wings4Christ
nutrition data
507 calories, 35 grams fat, 22 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
March 11, 2019
You got to be kidding!! Best meatloaf ever. Granddaughters loved it, maybe it was the sweet glaze but I'll be only using this recipe from now on.
December 23, 2018
This recipe came from Ina Garten's Sunday Dinner episode around 2006 or so and I've made it dozens of times.
June 14, 2017
After viewing an episode on Food Network, my husband insisted I find a recipe to make bacon wrapped meatloaf. This is the only recipe I will make, and my meatloaf will never be void of bacon again. I choose to combine all ingredients first, and lastly adding the meat (100% ground beef). I also use heavy whipping cream instead of whole milk/plain yogurt. Two thumbs up from all that I have made this for!
June 16, 2015
This meatloaf is outstanding in that it actually has flavor!! It is a bit more work but well worth it. I typically turn the broiler on for the last couple of minutes to crisp the bacon or it tends to be soggy.
October 14, 2013
This is a lot of work for meatloaf. More than I would normally do. I followed the recipe this time and it was good - but I dont' know that I'd do it again just for meatloaf.
October 11, 2013
This recipe seemed to have everything and the kitchen sink in it. But it really is excellent! I thought the taste difference in having ground beef and ground veal would be negligible, so I only used ground beef and pork. Still, so good!
February 13, 2012
This is the most fabulous meatloaf ever. What took so long to invent this. This is truly fantastic. So easy and it was the best meatloaf I've ever made.
January 20, 2011
I thought this meatloaf was absolutely perfect! Super flavor, I was going to take an "after" picture, but there isn't any left! The baking time was a bit off, I had to cook mine about an hour and 15 minutes to get to 160 degrees, but I could have made mine fatter since you do it free form. The bacon adds so much. My husband rated it a 10!
May 12, 2010
Whole family loved it! Froze an extra one and that worked out very well too...just had to make extra sauce when ready to serve. I might try precooking the bacon just a bit next time...it didn't get crispy in time it took meatloaf to cook.
April 25, 2009
I have been searching for a good meatloaf recipie for years. This is hands down THE BEST I have ever had. The glaze is incredible. I made the following changes: 5 cloves garlic, fresh thyme, soy sauce for worcestershire, 1/4 cup half and half for milk, all ground beef, plain breadcrumbs for saltines, no parsley. Also sauteed 6 chopped white mushrooms and 1/2 shallot with onion. Added 1/4 cup chopped red pepper. You owe it to yourself to make this!!
February 9, 2009
I've made this recipe twice and had to comment on just how good it is! The sauce is a must, I will make this recipe over and over again. thanks!
July 12, 2008
WOW, words cannot describe this beautiful dish. It was wonderful my whole family enjoyed it even my two year old brother who is rather picky. Thankyou
June 28, 2008
Fantastic meatloaf, my whole family enjoys it ~ from the grandma (who is a great cook) to the 6 year old who is super finicky. Everyone loves it!
May 14, 2008
everyone loved it ! its really easy to make i would recoment it to everyone , i dont normally like pork but this was great.
July 17, 2007
this is easily the best meatloaf recipe i have ever tasted in my life. i ate until i couldnt eat no more. simply amazing.
February 7, 2007
this meatloaf is sooo awesome. why wouldn't you take the credit for it?
November 29, 2006
this look yummy..can i use ritz cracker instead of saltine? thanks
March 20, 2006
This meat loaf is the best I have tasted. My wife admitted that is was better tasting that her's. Try it and see. SHM
March 11, 2005
The title is so right! Very moist and just the perfect flavor. I am going to throw out all of my other meatloaf recipes and use this one from now on. Thanks for posting.