Bacon Wrapped Meatloaf
I've spent years perfecting this recipe, inspired by the meatloaf served at that little French restaurant. All the right seasonings, wrapped in a whole package of bacon, and topped with the perfect tangy sweet sauce.
Equipment
- 1 9"x5" loaf pan
Ingredients
Meatloaf
- 2 pounds Ground Beef
- 1 cup Rolled Oats
- 2 Eggs
- 2 Tbsp. Ketchup
- 1 Tbsp. Worcestershire Sauce
- ½ tsp. Garlic Powder
- 1 tsp. Paprika
- 2 tsp. Salt
- 1 tsp. Pepper
- 1 package Bacon 375 grams
Topping
- ¼ cup Ketchup
- 2 Tbsp. Mustard
- 2 Tbsp. Brown Sugar
Instructions
- Preheat the oven to 350°.
- Combine all the meatloaf ingredients except the bacon in a large bowl; the ground beef, rolled oats, eggs, ketchup, Worcestershire sauce, garlic powder, paprika, salt and pepper.
- Mix the meatloaf mixture well with your hands, squishing it until it's well combined and "sticky".
- Line a 9" x 5" loaf pan with the full package of bacon, let the bacon hang over the edges of the pan.
- Press the meatloaf mixture into the bacon lined pan. Fold the bacon over the top of the loaf, covering as much of the meat mixture as you can.
- Combine the topping ingredients in a small bowl; the ketchup, mustard, and brown sugar. Mix until well combined. Spread the topping over the meatloaf.
- Bake the meatloaf for one and a half hours at 350°. Allow the meatloaf to rest for fifteen minutes before serving.