Bbq Bacon Wrapped Meatloaf 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 BBQ MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Pour milk over the bread slices in a bowl. Allow it to soak in for several minutes.
• Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl.
• Pour in beaten eggs.
• With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
• Lay bacon slices over the top, tucking them underneath the meatloaf.
• Make the sauce: add BBQ sauce, brown sugar and mustard mixing bowl. Stir together. Pour ⅓ of the mixture over the top of the bacon. Spread with a spoon or brush.
• Bake for 45 minutes, then pour another ⅓ of the sauce over the top.
• Bake for another 15 minutes.
• Slice and serve with remaining sauce in individual small dipping bowls or just put extra on the plates.
• Serve with mashed potatoes.

BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl mix ground beef, eggs, diced onions, ketchup, garlic powder, and onion powder. Mixing with your hands is best. Mix it real well.
• Crush the crackers. I always crush the crackers while still in their sleeve.
• Pour crushed crackers into beef. Mix the crackers into the beef mixture well.
• Form into a loaf shape and set to the side.
• Take the bacon and divide it into even amount.
• Take 1 half of the bacon and lay side by side long ways.
• Fold every other bacon strip in half.
• Lay 1 of the other half of the reserved bacon strips across.
• Unfold the half folded bacon strip.
• Fold the other every other bacon strips that were not folded in the previous step.
• Lay a slice of bacon across and then unfold.
• Repeat until you run out of room.
• Start on the other half of the bacon strip until you have made a weave.
• Pace the loaf shaped beef mixture into the center on your bacon weave.
• Wap the weave around the beef loaf shaped mixture.
• Flip the bacon wrapped meat loaf upside down,making the ends of the bacon tuck under the loaf.
• Place the loaf in the center of the oven on a cookie sheet.
• It takes about an hour to cook.
• To make sure it is cooked all the way through, I sometimes use a meat thermometer but that isn't really needed. Sometimes I leave it in for 15 more minutes if I am worried it isn't cooked all the way.

MUFFIN-TIN BARBECUE BACON MEATLOAVES

Steps:

• Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, stir beef, bacon, Bisquick™ mix, green onion whites, egg and barbecue seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups.
• Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with barbecue sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.

MEATLOAF WRAPPED IN BACON RECIPE BY TASTY

Steps:

• Preheat the oven to 350°
• In a medium saute pan, heat the extra olive oil on med-high. Add garlic, onion, and carrot in oil and cook for 8-10 min or until soft.
• Add the Italian seasoning, salt, pepper, and tomato paste,
• Now goes in the Worcestershire sauce, Dijon mustard, and beef broth. Mix well and set aside to cool.
• In a large bowl mix the grass-fed beef, onion mixture, bread crumbs and egg.
• Lay out the bacon strips, barely overlapping each other
• Form the meat into a rectangle loaf to fit the bacon. Now wrap one side with the bacon then the other. You want them to slightly overlap each other.
• Move to a cooking sheet with a rack. Place seam-side down.
• Bake for 30 minutes. While the loaf is cooking, whisk all the glaze ingredients in a bowl.
• After 30 minutes up, turn the oven temp to 450°. Cook for 10 minutes.
• After 10 minutes, brush on ¾ of the glaze around the whole meatloaf.
• Bake for 10 - 15 minutes more or until the internal temp is 160°.
• Let the loaf rest for 10 minutes.
• Slice, and brush the remaining glaze on top if desired.
• ENJOY!

BACON-WRAPPED MEATLOAF

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.