Bacon Wrapped Meatloaf

The recipe Bacon Wrapped Meatloaf can be made in around 1 hour. This main course has 483 calories, 26g of protein, and 34g of fat per serving. This recipe serves 8 and costs $1.38 per serving. This recipe from Baked by Rachel has 72 fans. A mixture of bacon strips, onion, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Bacon Wrapped Meatloaf, Bacon Wrapped Meatloaf, and Bacon-Wrapped Meatloaf are very similar to this recipe.

Servings: 8

Cooking duration: 60 minutes

 

Ingredients:

pkg bacon strips (10-12)

1/2 tsp basil

1 1/4lb beef (I used meatloaf mix instead which consists of beef, veal and pork)

1/2C bell pepper, any color

2 eggs

3 cloves garlic, minced

1C milk

1/2C mushrooms

2tbsp olive oil

1/2C onion

1 1/2 tsp oregano

1/2C Parmesan cheese, grated

1 tsp pepper

1/2 - 1 tsp red pepper flakes (optional)

1/2 tsp salt

3/4lb sausage (I used hot sausage)

1 1/4 - 1 1/2C seasoned breadcrumbs

Equipment:

baking paper

baking sheet

oven

frying pan

bowl

kitchen thermometer

spatula

serrated knife

Cooking instruction summary:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. I trimmed mine to fit the pan, but that isn't necessary.Prepare veggies by chopping onion, mushrooms and bell pepper. Mince garlic. remember everything will shrink a bit when you saute it so chop the veggies accordingly. You don't want them too large or too small. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are traslucent. Transfer to a large bowl to cool. This is the bowl you'll be mixing the entire meatloaf in, so make sure it's large enough.Add in breadcrumbs and milk, mix well. If using sausage links, remove casings. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings including the optional red pepper flakes. I used a full teaspoon but less can be used or none at all. It's your call. Get in there with your hands and mix well.Transfer mixture to prepared baking sheet. Form a 10x4" log, roughly.Starting at one end, begin laying bacon over the meatloaf log in a diagonal pattern. Overlap each piece slightly to allow for any shrinkage that may occure when the bacon cooks. Be sure to leave 1/2" overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven.Cool slightly. Using two large spatulas (I used grilling spatulas because they're so much bigger than the traditional kitchen variety), carefully transfer to a second parchment lined baking sheet or serving platter to cool for at least 10 minutes. Cut into 1/2 - 1" pieces with a serrated knife.

 

Step by step:


1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. I trimmed mine to fit the pan, but that isn't necessary.Prepare veggies by chopping onion, mushrooms and bell pepper. Mince garlic. remember everything will shrink a bit when you saute it so chop the veggies accordingly. You don't want them too large or too small.

2. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are traslucent.

3. Transfer to a large bowl to cool. This is the bowl you'll be mixing the entire meatloaf in, so make sure it's large enough.

4. Add in breadcrumbs and milk, mix well. If using sausage links, remove casings.

5. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings including the optional red pepper flakes. I used a full teaspoon but less can be used or none at all. It's your call. Get in there with your hands and mix well.

6. Transfer mixture to prepared baking sheet. Form a 10x4" log, roughly.Starting at one end, begin laying bacon over the meatloaf log in a diagonal pattern. Overlap each piece slightly to allow for any shrinkage that may occure when the bacon cooks. Be sure to leave 1/2" overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.

7. Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven.Cool slightly. Using two large spatulas (I used grilling spatulas because they're so much bigger than the traditional kitchen variety), carefully transfer to a second parchment lined baking sheet or serving platter to cool for at least 10 minutes.

8. Cut into 1/2 - 1" pieces with a serrated knife.


Nutrition Information:

Quickview
482k Calories
26g Protein
33g Total Fat
17g Carbs
10% Health Score
Limit These
Calories
482k
24%

Fat
33g
52%

  Saturated Fat
11g
74%

Carbohydrates
17g
6%

  Sugar
3g
4%

Cholesterol
129mg
43%

Sodium
846mg
37%

Get Enough Of These
Protein
26g
53%

Vitamin B12
2µg
38%

Vitamin B3
6mg
33%

Selenium
22µg
31%

Zinc
4mg
31%

Phosphorus
306mg
31%

Vitamin B6
0.49mg
25%

Vitamin B1
0.37mg
24%

Vitamin B2
0.4mg
23%

Iron
3mg
18%

Calcium
175mg
18%

Vitamin C
13mg
17%

Manganese
0.29mg
14%

Vitamin K
15µg
14%

Potassium
467mg
13%

Vitamin B5
1mg
12%

Vitamin A
565IU
11%

Folate
42µg
11%

Magnesium
37mg
9%

Vitamin E
1mg
9%

Vitamin D
1µg
9%

Copper
0.17mg
8%

Fiber
1g
6%

covered percent of daily need
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