Bacon & Tomato-Topped Meat Loaf Recipe

Bacon & Tomato-Topped Meat Loaf Recipe
Bacon & Tomato-Topped Meat Loaf Recipe photo by Taste of Home
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Bacon & Tomato-Topped Meat Loaf Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

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 large 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 bulk pork sausage
  • 1/2 pound bacon strips
  • TOPPING:
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce

Directions

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.
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 9x5-in. loaf pan. Place bacon strips over meat loaf; tuck in ends.
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.
Originally published as Bacon & Tomato-Topped Meat Loaf in Taste of Home Winning Recipes 3 2012, p101

Nutritional Facts

1 slice: 472 calories, 34g fat (11g saturated fat), 122mg cholesterol, 1353mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 25g protein.

  • 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 large 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 bulk pork sausage
  • 1/2 pound bacon strips
  • TOPPING:
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  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 9x5-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.
Originally published as Bacon & Tomato-Topped Meat Loaf in Taste of Home Winning Recipes 3 2012, p101

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