BACON-TOPPED MEAT LOAF
My family loves meat loaf-and this one in particular. I created this bacon meatloaf after trying and adjusting many other recipes over the years. Cheddar cheese tucked inside and a flavorful bacon topping dress it up just right for Sunday dinner! -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-in. baking dish. Top with bacon., Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before cutting.
Nutrition Facts : Calories 329 calories, Fat 17g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 692mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
DAD'S CHEESY BACON WRAPPED MEAT LOAF
This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!
Provided by Ashley
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
- Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
- Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 17.3 g, Cholesterol 207.1 mg, Fat 37.5 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 17.3 g, Sodium 945.7 mg, Sugar 3.8 g
BEEF & BACON MEATLOAF
Five ingredients are all you need for this thrifty dish that makes the most of mince and has a great sage and onion flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.
- Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.
- Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.
Nutrition Facts : Calories 240 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 23 grams protein, Sodium 1.6 milligram of sodium
WAGYU BEEF AND BACON MEATLOAF
Categories Beef
Number Of Ingredients 12
Steps:
- PREPARING THE FULLBLOOD WAGYU BEEF AND BACON MEATLOAF: Preheat oven to 400°F.In a food processor, pulse the 8 chopped pieces of bacon and torn bread pieces until smooth (this is the bacon and bread mixture).In a large bowl, mix the minced onion, minced garlic, Fullblood Wagyu ground beef, ketchup, eggs, kosher salt, freshly ground black pepper, and bacon and bread mixture.Add the chopped parsley to the bowl, and stir gently. Make sure all ingredients are blended well.Line a cookie sheet (with a lip on it) with aluminum foil and then parchment paper. Form the meatloaf mixture into a 12-inch by 5-inch log. Smooth the surface.In a small bowl, mix 1/2 cup of ketchup and the Sriracha sauce to create the glaze.Coat the meatloaf (log) with the glaze.Next, arrange the 8 slices of bacon that are cut in half across the meatloaf. Tuck the edges down the sides of the loaf.
- FINAL STEPS: Bake the Fullblood Wagyu meatloaf until cooked through (about 60 minutes). Make sure the bacon is crispy and the inter-nal temperature reads 160°F. Let the dish rest for 10 to15 minutes. Slice, serve, and enjoy!
BACON-WRAPPED MEATLOAF
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
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
MEATLOAF WRAPPED IN BACON RECIPE BY TASTY
Here's what you need: grass-fed ground beef, smoky bacon, extra virgin olive oil, garlic, large white onion, carrot, italian seasoning, worcestershire sauce, beef broth, heaping tomato paste, sea salt, pepper, dijon mustard, italian style breadcrumbs, egg, fresh parsley, ketchup, brown sugar, cayenne powder, paprika, dijon mustard, apple cider vinegar, salt and pepper
Provided by Jennifer Stalcup
Yield 5 servings
Number Of Ingredients 23
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!
Nutrition Facts : Calories 571 calories, Carbohydrate 32 grams, Fat 28 grams, Fiber 1 gram, Protein 42 grams, Sugar 14 grams
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