BACON-WRAPPED MEATLOAF WITH BROWN SUGAR GLAZE
Beef, pork, and eggs - these together make an incredibly moist meatloaf. And of course, everything's better with bacon.
Provided by Daniel Mathew Ledenican
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.
- Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.
- Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.
- Bake in the preheated oven on the middle rack for 30 minutes.
- While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.
- Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).
- Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 26.3 g, Cholesterol 201 mg, Fat 28 g, Fiber 1.1 g, Protein 36.7 g, SaturatedFat 10.2 g, Sodium 612.1 mg, Sugar 13.1 g
BACON-WRAPPED MEATLOAF
This bacon wrapped meatloaf is made with a blend of pork and beef and cooked in the classic loaf fashion. It's very meaty and a great family dinner.
Provided by Tom Judd
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) .
- Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
- Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
- Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 9.2 g, Cholesterol 149.1 mg, Fat 28.4 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 10.2 g, Sodium 1112.5 mg, Sugar 7 g
BBQ BACON-WRAPPED MEATLOAF
This meatloaf is very moist and flavorful, and super easy and quick to make.
Provided by comfortablefood.com
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet.
- Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.
- Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.
- Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.
- Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 26.1 g, Cholesterol 173.7 mg, Fat 24.1 g, Fiber 1.7 g, Protein 26.6 g, SaturatedFat 8.9 g, Sodium 945.6 mg, Sugar 14.5 g
EASY GLAZED BACON
Steps:
- Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.
Nutrition Facts : Calories 221 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
GLAZED BACON
Steps:
- Preheat the oven to 400 degrees F.
- For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
- For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
- For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
- Let sit at room temperature for 10 minutes.
GLAZED BACON MEATLOAF
Make and share this Glazed Bacon Meatloaf recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 8h55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, beat together the eggs and milk.
- Add the torn bread and let it absorb the liquid for about 15 minutes.
- Meanwhile, cook the bacon until most but not all of the fat is rendered.
- Drain the bacon and set it aside to cool.
- Stir the bread mixture with a fork to blend.
- Add the remaining meatloaf ingredients, including the drained bacon, BUT NOT the beef, and mix thoroughly.
- Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or over handling the meat.
- Cover the bowl and refrigerate overnight.
- When you are ready to cook the meatloaf, preheat the oven to 375°F.
- Remove the bowl from the refrigerator and shape the meat into a loaf approximately 5 inches long and 3 inches high.
- Place in the middle of a low-sided baking pan and bake for 35 minutes.
- In a small bowl, whisk the glaze ingredients together.
- Brush the meatloaf with the glaze and bake for another 20 minutes.
- Remove the meat loaf from the oven and let it sit for a few minutes before slicing and serving.
Nutrition Facts : Calories 574, Fat 41.2, SaturatedFat 14.2, Cholesterol 145.3, Sodium 667.1, Carbohydrate 16.4, Fiber 1.7, Sugar 7.1, Protein 33.3
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- Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
- Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
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