Glazed Bacon-Wrapped Meat Loaf
A juicy meat loaf gets wrapped in smoky bacon and brushed with a tangy-sweet glaze. This is a melt-in-your-mouth dinner that's both comforting and impressive. Inspiration from America's Test Kitchen.
Servings servings
Equipment
Ingredients
Glaze (If you'd like extra sauce for serving, double this!)
- ½ cup chili sauce or substitute ketchup, but I liked chili sauce
- 4 tablespoons brown sugar
- 4 teaspoons cider vinegar or white vinegar in a pinch
Meat Loaf
- 2 teaspoons vegetable oil
- 1 onion, medium chopped
- 2 garlic cloves minced
- 2 eggs, large
- ½ teaspoon thyme, dried
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon hot sauce
- ½ cup plain yogurt or whole milk
- 1 pound beef chuck, ground
- ½ pound pork, ground
- ½ pound veal, ground I used more pork instead of veal
- ⅔ cup Saltine crackers crushed (about 18), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
- ⅓ cup parsley, fresh minced
- 6 - 8 ounces bacon thin sliced (8 to 12 slices, depending on loaf shape)
Instructions
Glaze
- Mix all ingredients in small saucepan and bring to a simmer. Simmer for 2-3 minutes or until slightly thickened and set aside. Note: I like to double the sauce so I have extra for serving over the finished meatloaf, but that's optional. If you choose to double the sauce, remove half of it after simmering and place in a separate container to save for serving.
Meat Loaf
- Heat oven to 350℉. Line a sheet pan with foil or parchment for easy clean-up Heat oil in medium skillet. 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 your prepared baking pan. Brush with half the glaze in your sauce pan, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
- Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. When meatloaf comes out of the oven, brush with remaining glaze. Cool 10-15 minutes. Slice meat loaf and serve with extra glaze (if you doubled it).
Nutrition
Calories: 208kcal, Carbohydrates: 17g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 64mg, Sodium: 995mg, Potassium: 280mg, Fiber: 1g, Sugar: 10g, Vitamin A: 412IU, Vitamin C: 8mg, Calcium: 48mg, Iron: 1mg
Calories: 208kcal
Cost: $10
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