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Bacon-Wrapped Meatloaf

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"This classic is made even better with the addition of some divine swine. Fold some chopped bacon into the meat mixture. How divine. Equal parts beef, pork, and veal are packaged together and sold as meatloaf mix in supermarkets."

List of Ingredients

â—¦ 1 pound sliced bacon
â—¦ 2 ½ pounds meatloaf mix
â—¦ 1 cup minced yellow onions
â—¦ â…” cup seasoned Italian bread crumbs
â—¦ ½ cup milk
â—¦ 2 large eggs, lightly beaten
â—¦ 3 tablespoons Worcestershire sauce
â—¦ 2 ¼ teaspoons freshly ground black pepper
â—¦ 1 ¾ teaspoons garlic salt
â—¦ ½ cup ketchup


Recipe

Heat the oven to 350° F.

Set aside nine slices of bacon. Chop the remaining bacon.

Place the chopped bacon, meatloaf mix, onions, bread crumbs, milk, eggs, Worcestershire sauce, pepper, and garlic salt in a bowl. Using clean hands, combine the meatloaf mixture, but don't overmix.

Place the mixture in a 9 x 13-inch baking pan and shape into a loaf form. Arrange the reserved 9 bacon slices over the loaf, overlapping them slightly and tucking underneath to keep them from curling while the meatloaf cooks. Bake the meatloaf for 1 ½ hours, until an instant-read thermometer inserted in the center registers 160° F. Turn the broiler to high and broil the meatloaf until the bacon is browned and crisp, about 3 minutes.

Remove the meatloaf from the oven and brush the ketchup on top.
Let the meatloaf rest for 5 minutes, then remove to a cutting board and slice.

Makes 8 servings