Bacon-Wrapped Meatloaf
By Cristin WalshPublished on December 2, 2014
Time
2 hours
Yield
Serves 6 to 8
Ingredients
¼ cup bottled barbecue sauce, plus extra for serving1 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon spicy brown mustard 17 square or 19 round saltines, crushed (⅔ cup)4 slices coarsely chopped bacon, plus 8 whole slices1 onion, chopped coarse3 garlic cloves, minced⅓ cup whole milk 2 large eggs plus 1 large yolk⅓ cup minced fresh parsley ¾ teaspoon salt ½ teaspoon pepper 1 ½ pounds 90 percent lean ground beef
Before You Begin
Bulls-Eye Original is our favorite barbecue sauce. Do not use thick-cut bacon for this recipe, as the package will yield fewer strips for wrapping the meatloaf. Oscar Mayer Naturally Hardwood Smoked Bacon is our winning thin-sliced bacon.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Whisk barbecue sauce, vinegar, Worcestershire, and mustard together in bowl; set aside glaze.
- Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse chopped bacon and onion in now-empty processor until coarsely ground, about 10 pulses. Transfer bacon mixture to 10-inch nonstick skillet and cook over medium heat until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set aside off heat.
- Add milk, eggs and yolk, parsley, salt, pepper, and 2 tablespoons glaze to saltines and mash with fork until chunky paste forms. Stir in bacon mixture until combined. Add beef and knead with your hands until combined.
- Lightly spray 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. Line pan with large sheet of plastic wrap, with extra plastic hanging over edges of pan. Push plastic into corners and up sides of pan. Line pan crosswise with remaining 8 bacon slices, overlapping them slightly and letting excess hang over edges of pan (you should have at least 1/2 inch of overhanging bacon). Brush bacon with 3 tablespoons glaze. Transfer meatloaf mixture to bacon-lined pan and press mixture firmly into pan. Fold bacon slices over mixture.
- Using metal skewer or tip of paring knife, poke 15 holes in one 14 by 3-inch piece of foil. Center foil rectangle on top of meatloaf. Carefully flip meatloaf onto wire rack so foil is on bottom and bacon is on top. Gripping plastic, gently lift and remove pan from meatloaf. Discard plastic. Gently press meatloaf into 9 by 5-inch rectangle.
- Bake until bacon is browned and meatloaf registers 150 degrees, about 1 hour. Remove from oven and heat broiler. Brush top and sides of meatloaf with remaining 2 tablespoons glaze. Broil meatloaf until glaze begins to char and meatloaf registers 160 degrees, 3 to 5 minutes. Using foil as sling, transfer meatloaf to carving board and let rest for 15 minutes. Slice and serve, passing extra barbecue sauce.
Time
2 hoursYield
Serves 6 to 8Ingredients
¼ cup bottled barbecue sauce, plus extra for serving
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
17 square or 19 round saltines, crushed (⅔ cup)
4 slices coarsely chopped bacon, plus 8 whole slices
1 onion, chopped coarse
3 garlic cloves, minced
⅓ cup whole milk
2 large eggs plus 1 large yolk
⅓ cup minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 ½ pounds 90 percent lean ground beef
Test Kitchen Techniques
Ingredients
¼ cup bottled barbecue sauce, plus extra for serving
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
17 square or 19 round saltines, crushed (⅔ cup)
4 slices coarsely chopped bacon, plus 8 whole slices
1 onion, chopped coarse
3 garlic cloves, minced
⅓ cup whole milk
2 large eggs plus 1 large yolk
⅓ cup minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 ½ pounds 90 percent lean ground beef
Test Kitchen Techniques
Ingredients
¼ cup bottled barbecue sauce, plus extra for serving
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
17 square or 19 round saltines, crushed (⅔ cup)
4 slices coarsely chopped bacon, plus 8 whole slices
1 onion, chopped coarse
3 garlic cloves, minced
⅓ cup whole milk
2 large eggs plus 1 large yolk
⅓ cup minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 ½ pounds 90 percent lean ground beef
Test Kitchen Techniques
Why This Recipe Works
In order to maximize bacon flavor, we grind bacon in with the ground meat base of the meatloaf. Adding some doctored barbecue sauce to the mixture enhances the smoky flavor. To make shaping easy (as well as attractive), we line a loaf pan with plastic wrap and then shingle slices of bacon in the pan. After adding the meatloaf mixture to the pan, we turn it out onto a piece of foil set on a wire rack inside a rimmed baking sheet. This allows the fat from the bacon and the meat to drain away from the meatloaf, ensuring crisp bacon.
Before You Begin
Bulls-Eye Original is our favorite barbecue sauce. Do not use thick-cut bacon for this recipe, as the package will yield fewer strips for wrapping the meatloaf. Oscar Mayer Naturally Hardwood Smoked Bacon is our winning thin-sliced bacon.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Whisk barbecue sauce, vinegar, Worcestershire, and mustard together in bowl; set aside glaze.
- Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse chopped bacon and onion in now-empty processor until coarsely ground, about 10 pulses. Transfer bacon mixture to 10-inch nonstick skillet and cook over medium heat until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set aside off heat.
- Add milk, eggs and yolk, parsley, salt, pepper, and 2 tablespoons glaze to saltines and mash with fork until chunky paste forms. Stir in bacon mixture until combined. Add beef and knead with your hands until combined.
- Lightly spray 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. Line pan with large sheet of plastic wrap, with extra plastic hanging over edges of pan. Push plastic into corners and up sides of pan. Line pan crosswise with remaining 8 bacon slices, overlapping them slightly and letting excess hang over edges of pan (you should have at least 1/2 inch of overhanging bacon). Brush bacon with 3 tablespoons glaze. Transfer meatloaf mixture to bacon-lined pan and press mixture firmly into pan. Fold bacon slices over mixture.
- Using metal skewer or tip of paring knife, poke 15 holes in one 14 by 3-inch piece of foil. Center foil rectangle on top of meatloaf. Carefully flip meatloaf onto wire rack so foil is on bottom and bacon is on top. Gripping plastic, gently lift and remove pan from meatloaf. Discard plastic. Gently press meatloaf into 9 by 5-inch rectangle.
- Bake until bacon is browned and meatloaf registers 150 degrees, about 1 hour. Remove from oven and heat broiler. Brush top and sides of meatloaf with remaining 2 tablespoons glaze. Broil meatloaf until glaze begins to char and meatloaf registers 160 degrees, 3 to 5 minutes. Using foil as sling, transfer meatloaf to carving board and let rest for 15 minutes. Slice and serve, passing extra barbecue sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments