Bacon Wrapped Meatloaf
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
970 kcal
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Course
Main Course
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Cuisine
American
Bacon Wrapped Meatloaf
Description
This Bacon Wrapped Meatloaf recipe blends ground pork and beef with sautéed onion and garlic, fresh thyme, Montreal steak seasoning, balsamic vinegar, and Italian-style breadcrumbs to enhance texture and flavor. Eggs act as a binder to hold the ingredients together. After mixing, the meat mixture is shaped on a woven lattice of bacon strips, which wraps around the loaf to infuse smoky flavor and maintain moisture during baking.
The meatloaf cooks elevated on a metal rack over a foil-lined baking sheet at 400°F for one hour, ensuring even cooking and a crisp bacon exterior. Resting for 10 minutes after baking allows juices to redistribute. The finished dish features a savory, herbaceous filling moistened by the vinegary balsamic and garlic, complemented by the smoky, crisp bacon wrapping.
This meatloaf can be made ahead and refrigerated for up to two days before baking. Substituting gluten-free breadcrumbs or keto-friendly pork panko crumbs adapts it to dietary preferences. Leftovers store well in the refrigerator for four days or freeze up to four months.
A meat thermometer should be used to confirm the internal temperature reaches 160°F to ensure safety and doneness.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 6 cloves garlic minced
- 1 pound ground pork
- 1 pound ground beef
- 2 egg
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon Montreal steak seasoning
- 2 tablespoons balsamic vinegar
- ½ cup breadcrumbs Italian style
- 10 lices Bacon not thick-cut, traditional
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet on the stove over medium high heat.
- Add the onions, saute for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and set aside.
- Add the ground pork, ground beef, eggs, thyme, steak seasoning, balsamic vinegar and breadcrumbs to a large bowl.
- Add the cooked onion and garlic, then use your hands to combine everything.
- Once the mixture is combined, weave the 10 strips of bacon together on a cutting board.
- Place the meatloaf mixture on top of the bacon.
- Wrap the bacon around the meatloaf.
- Grab a metal baking rack, and place on the bottom of the meatloaf.
- Flip the meatloaf over onto the baking rack, then place the baking rack on a foil lined baking sheet.
- Place in the oven and cook for 1 hour.
- Let rest for 10 minutes before slicing.
Notes
- Use gluten-free Italian breadcrumbs to adapt this recipe for gluten intolerance.
- Keto-friendly versions can use pork panko crumbs instead of traditional breadcrumbs.
- Prepare the meatloaf up to two days ahead and keep refrigerated until baking.
- Ensure the internal temperature reaches 160°F for safe consumption.
- Leftover meatloaf keeps refrigerated for up to four days and can be frozen up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Calories | 970kcal | 49% |
| Carbohydrates | 18g | 6% |
| Protein | 51g | 102% |
| Fat | 75g | 115% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 280mg | 93% |
| Sodium | 739mg | 31% |
| Potassium | 901mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 280mg | 6% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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