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Bacon & Tomato-Topped Meat Loaf Recipe

Bacon & Tomato-Topped Meat Loaf Recipe

I started with a meat loaf recipe I had that includes horseradish and added a few other complementary flavors. The results were a moist meat loaf with visible bits of veggies and plenty of savory flavor.—Cheryl Moring, New Edinburg, Arkansas
TOTAL TIME: Prep: 30 min. Bake: 1 hour YIELD:6 servings

Ingredients

  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 small green pepper, finely chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 egg, lightly beaten
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dry red wine or beef broth
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup soft bread crumbs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 pound lean ground beef (90% lean)
  • 1/2 pound Jimmy Dean® Premium Pork Sausage Roll
  • 1/2 pound bacon strips
  • TOPPING:
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce

Directions

  • 1. In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool slightly.
  • 2. Add the egg, horseradish, wine, mustard, Worcestershire sauce, bread crumbs, flour, brown sugar and seasonings. Crumble beef and sausage over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan. Place bacon strips over meat loaf; tuck in ends.
  • 3. Bake, uncovered, at 350° for 55 minutes. Combine tomatoes and tomato sauce; spoon over loaf. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 160°. Yield: 6 servings.

Nutritional Facts

1 slice equals 472 calories, 34 g fat (11 g saturated fat), 122 mg cholesterol, 1,353 mg sodium, 16 g carbohydrate, 2 g fiber, 25 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.