Bacon Wrapped Mushroom Meatloaf Recipes

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BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE



Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon

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

BACON-WRAPPED MEATLOAF



Bacon-Wrapped Meatloaf image

Wolfgang's Bacon-Wrapped Meatloaf. This is wonderful and rich. Not your typical ketchup style meatloaf. Got this from different site.

Provided by JAG0913

Categories     One Dish Meal

Time 2h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 large onion, diced
1/2 lb mushroom, finely chopped
3 large garlic cloves, minced
1 cup heavy cream
1 1/2 teaspoons minced fresh oregano (I used same amount of dried)
1 1/2 teaspoons minced fresh thyme (I used same amount of dried)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 lb ground lean pork
1 lb lean ground beef
1 lb ground veal (I couldn't find so used another pound of beef)
1 egg, lightly beaten
2 lbs sliced bacon (precooked in the micro till slightly crisp)

Steps:

  • In a large skillet over medium high heat, heat the olive oil.
  • Saute the onions until translucent, about 8 minutes.
  • Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
  • Add the cream, oregano, thyme, salt and pepper.
  • Bring mixture to a boil.
  • Reduce heat and simmer 5 minutes or until vegetables are tender.
  • Cool vegetable mixture.
  • In large bowl, combine the beef, pork, veal and vegetable mixture.
  • Stir in the egg.
  • Preheat oven to 400°F.
  • Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
  • Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
  • Continue with the meat mixture, patting down to level.
  • Fold the ends of the bacon strips up and over the ground meat mixture.
  • Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
  • Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165°F.
  • Remove the meatloaf from the oven and let rest for 10 minutes.
  • Carefully pour the juices out of the pan.
  • Cut into 8 slices.
  • To freeze: Meatloaf can be mixed, formed into a loaf and frozen before cooking. To bake a frozen loaf, use the standard method but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer. Or thaw completely in the refrigerator and cook as directions require.
  • To freeze: Whole baked meat loaves can also be frozen. Bake as usual, let cool to room temperature, wrap in foil, place in a sealed plastic bag, and store in the freezer up to 6 months.

BACON-WRAPPED MEATLOAF



Bacon-Wrapped Meatloaf image

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

1 pound ground beef
½ pound ground pork sausage
1 sleeve crushed buttery round crackers (such as Ritz®)
⅔ cup ketchup
½ cup chopped onion
2 eggs
1 teaspoon onion powder
1 teaspoon garlic powder
12 slices thick-cut bacon

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

SWISS, BACON, MUSHROOM MEATLOAF



Swiss, Bacon, Mushroom Meatloaf image

Swiss cheese with mushrooms & bacon is my favorite burger topping. So I thought why not make it a meat loaf. I had a lot of fresh herbs on hand so I used them but you could sub dry ones. I put a lot of vegetables in it and that keeps it moist. You can double it if you want very easily.

Provided by conniecooks

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 26

1 lb lean ground beef
6 ounces swiss cheese
1 lb mushroom, sliced
6 slices bacon
1 tablespoon fresh sage, finely cut
1 tablespoon fresh oregano, finely cut
1 tablespoon fresh thyme, finely cut
1 tablespoon fresh chives, finely cut
1/2 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
1 teaspoon mustard
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1 large onion, finely diced (I use the food Processor)
1 stalk celery, finely diced
1/2 large red pepper, finely diced
1/4 cup white wine or 1/4 cup red wine
1/2 cup sauteed mushroom (Already reserved)
1 cup beef stock
1/2 cup white wine or 1/2 cup red wine
1 tablespoon flour

Steps:

  • Cut the cheese in to 2 inch long and 1/4 inch wide strips.
  • Set aside.
  • Saute the mushrooms with 1 tbsp of the finely diced onion.
  • Lightly Salt.
  • When golden add 1/4 wine and 1 tsp finely chopped thyme. Let most of the wine cook away.
  • Set aside.
  • Saute the rest of the onion, celery & red pepper together until soft but not browned.
  • In a large bowl mix all the herbs, seasoning salt, garlic powder, onion powder, pepper, Worcestershire sauce, ketchup, mustard, egg, milk with the bread crumbs.
  • Add the sauteed vegetables and mix well.
  • Using your hands mix in meat.
  • Spray a foil lined baking pan with cooking spray.
  • Put 2 strips strips of raw bacon down the center ( they will hang off the end of the pan).
  • Put two strip of bacon across twice at about 2 inches from the center of the other bacon on either side ( they will hang off the side of the pan).
  • Put about half the meat in the centre of the bacon strips and pat into an oval loaf shape.
  • Arrange cheese on top of meat.
  • Reserve 1/2 cup of mushrooms for sauce.
  • Put the rest on top of cheese.
  • Pat the rest of the meat over the top of mushrooms taking care to seal seams so that cheese does not leak out.
  • Bring ends of bacon up and over the loaf.
  • Bake at 350F for 1 hours till bacon is crisped and meat is done.
  • Sauce:.
  • Stir flour into reserved mushrooms in a small sauce pan. add wine & stock and cook & stir until thickened & smooth.

BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE



Bacon-Wrapped Stuffed Meatloaf with Mushrooms and Cheese image

This is a hearty and flavorful mushroom-stuffed meatloaf created by a true meatatarian.

Provided by MUDD

Categories     Ground Pork

Time 2h

Yield 12

Number Of Ingredients 14

1 (16 ounce) package bacon, divided
2 tablespoons olive oil, divided
1 medium onion, diced, divided
6 cloves garlic, chopped, divided
1 ½ pounds ground beef chuck
½ pound ground pork
2 large eggs
½ cup chopped fresh parsley
2 tablespoons paprika
4 teaspoons ground black pepper
2 teaspoons sea salt
aluminum foil
1 (12 ounce) package button mushrooms, sliced
12 (1 ounce) slices Provolone cheese

Steps:

  • Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
  • Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
  • Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
  • Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
  • Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
  • Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
  • Remove from the oven and allow to rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 4.4 g, Cholesterol 112.1 mg, Fat 25.4 g, Fiber 1.2 g, Protein 27.6 g, SaturatedFat 10.7 g, Sodium 888.1 mg, Sugar 1.2 g

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