Jos Bacon Wrapped Meatloaf Recipes

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BACON WRAPPED MEATLOAF



Bacon Wrapped Meatloaf image

Make and share this Bacon Wrapped Meatloaf recipe from Food.com.

Provided by Davina Cook Master

Categories     Meatloaf

Time 1h20m

Yield 12 1 inch thick slices, 12 serving(s)

Number Of Ingredients 8

1 lb ground beef
2 eggs
1/2 cup diced onion
1/4 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
37 saltine crackers, crushed
1 lb bacon

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.

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

BACON-WRAPPED BUFFALO MEATLOAF



Bacon-Wrapped Buffalo Meatloaf image

Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you're new, it's the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Pork Meatloaf Recipes

Time 2h

Yield 6

Number Of Ingredients 21

2 tablespoons butter
2 slices bacon, chopped
½ yellow onion, chopped
1 carrot, cubed
1 red bell pepper, chopped
1 fresh poblano pepper, chopped
4 button mushrooms, chopped
3 cloves garlic
¼ teaspoon dried rosemary
2 cups fresh bread crumbs
¼ cup milk
1 large egg
2 teaspoons kosher salt, or to taste
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 pounds ground buffalo
7 slices thick-cut bacon, or more as needed
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.
  • Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.
  • Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.
  • Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.
  • Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.
  • Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 19.3 g, Cholesterol 134.5 mg, Fat 13.6 g, Fiber 2.1 g, Protein 35.8 g, SaturatedFat 5.7 g, Sodium 1239.3 mg, Sugar 8.2 g

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

The seasonings and vegetables give this meatloaf great flavor but the whole grain rolled oats gives this dish a nice denseness and maintains the juicyness. And let's face it, bacon wrapped anything is a delight to the senses.

Provided by Chef Jeff S.

Categories     Meatloaf

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

8 -10 slices of a good smoked bacon
1 lb ground beef
1 lb lean ground sirloin
2 eggs
1 1/8 ounces Lipton beefy onion soup mix
1/4 cup rolled oats
1/3 cup celery, chopped
1/3 cup onion, chopped
1/3 cup sweet pepper, chopped
1/4-1/2 teaspoon creole seasoning
1/3-1/2 cup ketchup
1 tablespoon oil

Steps:

  • Preheat oven to 350 degrees.
  • Put a nonstick skillet on medium heat for a few minutes. Add the oil, chopped vegetables and creole seasoning. Saute for a few minutes until just tender and onions are translucent. Remove from heat to let cool.
  • Line a loaf pan with the bacon so the ends hang over the side of the pan.
  • Combine all other ingredients in a large mixing bowl.
  • When the vegetables are cool enough to handle put in the mixing bowl. Mix all ingredients until well incorporated but not over mixed.
  • Put meat mixture in the loaf pan, tamping down to compact and spread to the whole pan. Take the bacon ends and lay on top of the meat mixture. Your loaf should be entirely wrapped with bacon at this point.
  • Cover loosely with foil and place in oven for 1 hour.
  • After 1 hour remove the foil, increase the temperature to 425 and bake for another 20-25 minutes.
  • Remove from oven and let set for 10-15 minutes.
  • Slice and serve.

Nutrition Facts : Calories 336.6, Fat 22.2, SaturatedFat 8, Cholesterol 136.4, Sodium 384.8, Carbohydrate 5.5, Fiber 0.6, Sugar 3, Protein 27.2

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