A Bacon Meatloaf That Will Make You Love Meatloaf

Mmmmmm, bacon. Add meatloaf and I’m asking where the forks are and can I have seconds.

A Bacon Meatloaf That Will Make You Love Meatloaf

Let me break this down for you:

Prepare your recipe (or mine) for meatloaf:

OMT's Bacon Meatloaf

Wrap that bad boy in bacon:

OMT's Bacon Meatloaf

Try not to drool from the glorious bacony smell:

Meatloaf for a Crowd

E-A-T. ~die~ Come back to life. Eat more:

Meatloaf for a Crowd

OMT’s Bacon-wrapped Meatloaf

Ingredients:

3 lbs 80/20 ground beef
1 lb Pork Sausage
1 can diced tomatoes, drained and chopped – optional
1 finely chopped medium onion
1/2-1 cup finely chopped sweet red, orange or yellow peppers – optional
2 lightly beaten eggs
1 cup breadcrumbs (seasoned or otherwise)
1 package thick-cut center-cut bacon
salt and pepper to taste

Instructions:

1. Place beef, pork sausage in large bowl and mix with your hands until combined.

2. Add onions, peppers* and tomatoes*. Mix lightly.

3. Add eggs, breadcrumbs, salt and pepper and mix with a light hand until combined.

4. Place in a 13 x 9 x 2 glass baking dish and form into a loaf…a meatloaf!

5. Top with strips of bacon, covering the entire loaf.**

6. Bake at 375° for about 90 minutes or until thermometer reads 160°.***

Once cooked, I typically rest the meatloaf for 10 minutes or so before cutting, to allow the juices to stay where they do their best work: in the meatloaf.
Enjoy!

Notes:

* The only reason the sweet peppers/tomatoes are optional is because Garry doesn’t like them. I DID use them in this meatloaf, but adjusted the amount to taste. I may have added less than 1/4 cup. Nutrition is important to me when eating three types of meat in one setting!

** You will probably have some bacon left over. I bake the remainder in the over for about 20-30 minutes. Eat a few strips (WHAT?!) then use the rest as crumbles in the cream gravy for the potatoes. Trust me on this bonus bacon tip!

*** The USDA recommends cooking ground beef and pork to an internal temp of 160°. I follow their guidelines. The meatloaf may appear a bit pinkish, but if your eternal temp is 160-165°, you have nothing to worry about.

You know you want it! Get to cooking!

~Please feel free to Pin, Tweet, Facebook or otherwise share this post. OMT smooches!~

Comments

  1. I am truly already a meatloaf lover and so is my fam; however, my kids are die hard bacon eaters. I have to stop buying bacon for short periods of time to avoid high cholesterol in a 6 and 3-year old. This will definitely fair well in their school lunch box. Thanks for sharing. Next week’s meal prep dish, bacon covered meatloaf. Num, num, num

  2. You did it again. I have to one up my meatloaf game now !!

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