Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze
By America's Test KitchenPublished on August 21, 2007
Time
1¾ hours, plus 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
Brown Sugar-Ketchup Glaze
½ cup ketchup or chili sauce4 tablespoons brown sugar 4 teaspoons cider vinegar or white vinegarMeatloaf
2 teaspoons vegetable oil 1 medium onion, chopped medium2 medium cloves garlic, minced2 large eggs ½ teaspoon dried thyme 1 teaspoon table salt ½ teaspoon ground black pepper 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce ¼ teaspoon hot pepper sauce ½ cup whole milk or plain yogurt1 pound ground beef chuck ½ pound ground pork ½ pound ground veal ⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs⅓ cup minced fresh parsley leaves 6 - 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)Before You Begin
If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.
Instructions
- Mix all ingredients in small saucepan; set aside.
- Heat oven to 350 degrees. Heat oil in medium skillet over medium heat. Add onion and garlic; sauté 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-by-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, (see illustration 1, below).
- Bake loaf until bacon is crisp and loaf registers 160 degrees, 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.
for the glaze
for the meatloaf
Time
1¾ hours, plus 20 minutes coolingYield
Serves 6 to 8Ingredients
Brown Sugar-Ketchup Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped medium
2 medium cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs
⅓ cup minced fresh parsley leaves
6 - 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)
Test Kitchen Techniques
Ingredients
Brown Sugar-Ketchup Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped medium
2 medium cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs
⅓ cup minced fresh parsley leaves
6 - 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)
Test Kitchen Techniques
Ingredients
Brown Sugar-Ketchup Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped medium
2 medium cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs
⅓ cup minced fresh parsley leaves
6 - 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)
Test Kitchen Techniques
Why This Recipe Works
While testing to create our meatloaf recipe, we found out that a trio of beef, pork, and veal, with a higher proportion of ground chuck, was best. This gave the loaf a distinct but not overly strong beef flavor. Loaves made without filler were too hamburger-like. Those made with binders, on the other hand, had that distinct meatloaf texture. Cracker crumbs, quick-cooking oatmeal, and fresh bread crumbs improved the texture in our meatloaf recipe without adding a distracting flavor.
Before You Begin
If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.
Instructions
- Mix all ingredients in small saucepan; set aside.
- Heat oven to 350 degrees. Heat oil in medium skillet over medium heat. Add onion and garlic; sauté 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-by-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, (see illustration 1, below).
- Bake loaf until bacon is crisp and loaf registers 160 degrees, 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.
for the glaze
for the meatloaf
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