Oats And Bacon Meat Loaf Recipes

BACON-WRAPPED MEATLOAF

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.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

OATS AND BACON MEAT LOAF

Steps:

• Preheat oven to 400°.
• Mix the beef, oats, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, and pepper in a large mixing bowl.
• Using your hands is the easiest and fastest way to mix.
• Pack the beef mixture into a 4 1/2 x 8 1/2 inch loaf pan.
• Cut the bacon slices into 4-inch pieces so they will fit on top of the meat loaf without hanging over.
• Place the loaf pan on a rimmed baking sheet.
• Bake for 60 minutes or until a meat thermometer reads 160°.

JO'S BACON-WRAPPED MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• Combine panko, milk, pecorino, Worcestershire sauce, pepper, salt, eggs, pasilla chiles and Italian parsley in a large mixing bowl and mix well. Add the ground beef and hand-mix until well blended. Set aside.
• To make the glaze, combine ketchup, brown sugar, dry mustard and hot sauce in a small mixing bowl. Stir well using a rubber spatula. Set aside.
• Lay bacon down slightly overlapping side-by-side in a half-sheet pan. Spray a 9-by-4-inch loaf pan that's 6 inches high with nonstick spray. Place the beef mixture in the pan and pat down to form a meatloaf. Turn pan over and tap out the meatloaf into your hand. Place the meatloaf over the center of the bacon slices. Working with one slice at a time, fold ends of each bacon slice over the top of the meatloaf. Turn loaf over and place on a rack set in a baking sheet to allow the fat to drain while baking.
• Using the rubber spatula, spread half the glaze over the meatloaf. Bake for 1 hour, then apply remaining glaze. Continue to bake until the internal temperature reaches 165 degrees F, about another 20 minutes.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

BBQ-BACON MEATLOAF

Steps:

• Place bacon slices in the freezer until firm, 10 to 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
• Combine ground beef, milk, oats, Colby-Jack cheese, onion, 1/2 cup barbecue sauce, eggs, garlic pepper, and salt in a mixing bowl.
• Remove bacon from the freezer and dice; add to the beef mixture. Mix all ingredients together thoroughly; I like to use a potato masher. Transfer into the prepared baking dish and form the top into a loaf. Evenly cover the top of the loaf with remaining barbecue sauce.
• Bake, uncovered, in the preheated oven for 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

BACON-TOPPED MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-in. baking dish. Top with bacon., Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before cutting.

GRANDMA'S MEATLOAF WITH OATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, oats, tomato sauce, eggs, onion, garlic, salt, and pepper until well combined. Press into a 9x5-inch loaf pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour.
• Remove from the oven and spread ketchup over top. Serve with additional ketchup.