This recipe for Bacon Wrapped Meatloaf will take ordinary meatloaf and give it a flavorful boost! Wrapped in Bacon, then brushed with BBQ sauce it will become a much-requested recipe!
There aren’t many things that won’t be better with bacon. Seriously, bacon in this Bacon Wrapped Meatloaf takes a classic standby and makes it sing.
You wrap the meatloaf in bacon and brush it with your favorite BBQ sauce, it’s now a combination of a myriad of tastes, paired with both crunchy and succulent sensations. Pretty amazing things going on here!
The bacon is crunchy, salty, tangy and sweet and caramelizes to a beautiful deep color when baking. The meatloaf has hints of smoky bacon and is very juicy and tender.
The presentation looks difficult but is actually really easy; interweaving the bacon for the crust makes it look like a restaurant made it. Another plus— you now have a comfort meal that you can serve for company….. win/win in my book.
Secret Trick to eliminate fat from Bacon Wrapped Meatloaf!
The one “must” in this recipe is to not make the meatloaf in a loaf pan like our moms did. (The loaf pan doesn’t allow for any of the fat to drain away, so the meatloaf gets really greasy.) If you make it on a broiling pan with the holes in it for the fat to drain down to the bottom it not only makes it less fatty, it’s also much healthier.
Bacon Wrapped Meatloaf
A kicked up version of the family meatloaf! Plain Jane Meatloaf, wrapped in bacon that you brush with a spicy BBQ sauce!
- 1/3 lb 85/15 Ground Beef, raw
- 1/3 lb Ground Pork, raw
- 1/3 lb Ground Lamb, raw
- 1 small onion, minced
- 2 Tbs Fresh Parsley, or 1 Tbs dried Parsley
- 1 large egg, beaten
- 1/2 cup panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup of your favorite BBQ sauce, We like Famous Dave's Devil's Spit
- 7 slices Center cut Bacon
- Make Lattice woven bacon. (see note #1)
- Mix Ground Meats thoroughly.
- Add Onions, Parsley, Salt, Pepper, Panko and egg. Mix Thoroughly.
- Form meatloaf into a log shape and place on Broiler Pan (with holes) (see note #2 for substitutions.)
- Lay Bacon Lattice atop Meatloaf, tucking bacon under where possible to secure. Where it won't wrap tightly, secure with toothpicks. (Keep track of how many you use to pull them out before serving.)
- Brush Bacon with BBQ sauce. (See note #3 for suggestion on the best brush)
- Place Pan in oven on shelf closer to the top of the oven for 45 minutes or until temperature reaches 160.
- Brush Bacon periodically with additional BBQ sauce as it is cooking.
- Once meatloaf is at 160 degrees, remove from oven.
- Place Meatloaf on a cutting board to rest (under foil to maintain heat) for 15 minutes..
- Remove all toothpicks, slice and serve.
1. LATTICE WEAVE
Place 3-4 strips of bacon vertically next to each other. Fold back every other one. Insert one additional piece of bacon horizontally. Then pull down the bacon you had flipped up, and flip back the ones that were flat. The bacon should go over one piece, then under another the next. Keep weaving until all of your bacon is interlaced. There are great tutorials on you tube and food network showing how to do this with pie crust if you need some additional assistance.
2. BROILER PAN SUBSTITUTIONS
Use a baking sheet with a wire rack laid on top of it. Just so the fat from meatloaf is allowed to drop to the lower pan away from the meatloaf.
3. BRUSH RECOMMENDATIONS
Look at the first picture in the blog. The silicone brush works so much better than the paint style brushes (aka pastry brushes) I know its an additional tool in your kitchen but the silicone is easier for cleanup and worth the cost.
All recipe nutritional information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
Serving Size:4 4 oz slices
Amount Per Serving: Calories: 448Carbohydrates: 19gFiber: 1gSugar: 11gProtein: 29g
Wednesday 7th of January 2015
These are really good and so easy to make, it makes me wonder why I ever put up with the frozen ones at home or restaurants.
Wednesday 7th of January 2015
I agree! So much better at home!