Bacon Wrapped Meatloaf

Bacon. Wrapped. Meatloaf.    What more do I need to say?

Seriously.  This meatloaf is no joke.  Packed with lots of meaty flavor, coated with sweet and smoky glaze and wrapped in bacon - this meatloaf is ridiculously good. 

Before you tackle this amazing bacon wrapped meatloaf though - I feel as though I should give you my disclaimer first.  This is a recipe from Cook's Country and it took me a little over 45 minutes just to prep the loaf for baking.  Once it was in the oven it took about 75 minutes to cook and then there was browning and resting time.  It took me a total of 2 hours to make this meal. 


Don't get me wrong, it was totally worth all of the extra effort and time that it took to get this meatloaf on the table -  I just want to make sure that you plan your schedule accordingly so that you have plenty of time to recreate this fabulous meal. 

Bacon Wrapped Meatloaf
1/4 BBQ Sauce
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon spicy brown mustard
19 Ritz crackers
4 slices bacon, chopped
8 slices bacon
1 onion, chopped
3 cloves garlic
1/3 cup milk
2 eggs and 1 egg yolk
1/3 cup fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds 90% lean ground beef

Line a baking sheet with foil.   Set a wire rack in sheet. 



Whisk together barbeque sauce, vinegar, Worcestershire sauce and glaze.

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Process crackers in food processor.  

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Process chopped bacon and onion in food processor until coarsely ground.

Transfer mixture to a skillet and cook over medium heat until onion is soft.  (About 5 minutes.)  Add garlic and cook another minute.

Stir together milk, eggs, yolk, parsley, salt, pepper, 2 Tablespoons glaze and cracker crumbs. 

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Stir in bacon mixture and beef.

Spray a loaf pan with cooking spray.  Line pan with plastic wrap.   Line pan with bacon, overlapping slightly.  Brush with 3 Tablespoons of glaze.

Press meatloaf mixture into pan.  Fold bacon ends over mixture.

Cut a 14x3 inch piece of foil.  Poke 15 holes in foil with skewer.

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Place poked foil over meatloaf and carefully invert onto wire rack.  Gently lift off plastic. 

Bake 1 - 1 1/2 hours at 375.  Use a thermometer to make sure that the meatloaf registers 150 degrees before removing from oven. 

Brush with remaining glaze and heat broiler.  Broil meatloaf until glaze begins to char and meat registers 160 degrees. 

Let rest 15 minutes then slice and serve with extra barbeque sauce.

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This meatloaf was so tasty that it really didn't need any extra barbeque sauce or ketchup.  And you know that I have an extreme love affair with ketchup so the fact that I ate this meatloaf without it - speaks volumes about its flavor.

You are going to love this meatloaf.

Ciao!