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Bacon-Wrapped Meat Loaf

Bacon-Wrapped Meat Loaf
"Our family and friends love this no-fail recipe. It's a staple in our home." A topping of bacon adds wonderful flavor to this moist meat loaf. The brown sugar ketchup glaze takes it to a whole new level. Yum!
8 ServingsPrep: 40 min. Bake: 50 min.

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 1/2 cup 2% milk
  • 2 eggs, lightly beaten
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon hot pepper sauce
  • 2/3 cup crushed saltines
  • 1/3 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 9 slices bacon strips
  • SAUCE:
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar

Directions

  • In a small skillet, saute onion and garlic in oil for 4-5 minutes or
  • until tender.
© Taste of Home 2013

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Bacon-Wrapped Meat Loaf (continued)

Directions (continued)

  • Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire
  • sauce, Dijon, pepper sauce, saltine, parsley and seasonings; stir in
  • onion mixture. Crumble meats over mixture and mix well. With wet
  • hands, shape into a loaf and place in a greased foil-lined 13-in.x
  • 9-in. baking dish.
  • In a small saucepan, combine the sauce ingredients; cook and stir
  • until the sugar is dissolved and sauce has thickened. Spoon some
  • sauce over loaf; place bacon over top.
  • Bake, uncovered, at 350° for 50-55 minutes or until no pink
  • remains and a thermometer reads 160°. Yield: 8 servings.
Nutrition Facts: 1 slice equals 342 calories, 18 g fat (6 g saturated fat), 133 mg cholesterol, 849 mg sodium, 18 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013