Bacon-Wrapped Meatloaf
Bacon-wrapped meatloaf: a 2-pound lean beef meatloaf with barbecue sauce under and over 8 slices of bacon draped on top, baked freeform on a baking sheet to 160°F. Serves 6.
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Ingredients
- 1 large egg
- 1/2 cup dry breadcrumbs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 2 pounds lean ground beef
- 4 tablespoons barbecue sauce divided; 2 tablespoons before the bacon, 2 tablespoons on the bacon later
- 8 slices bacon
Instructions
- Heat the oven to 350°F. Line a large baking sheet with parchment paper or foil. Do not use a loaf pan.
- Crack the egg into a large bowl and lightly beat it with a fork. Add the breadcrumbs, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder and salt, and stir to mix well.
- Add the ground beef and use your hands to mix it just until it looks fairly evenly incorporated, being careful not to overmix.
- Transfer the meat to the baking sheet and form it into a 10 x 5-inch loaf.
- Spread 2 tablespoons of the barbecue sauce on top of the meatloaf.
- Drape the bacon slices over the top of the loaf so they cover the top and hang down the sides. Tuck the ends of the bacon under a little so the weight of the meat holds them in place as the bacon cooks and shrinks. Do not wrap them all the way under or they will be rubbery there.
- Bake for 45 minutes.
- Brush the remaining 2 tablespoons of barbecue sauce over the bacon on the top and sides of the loaf. Bake until an instant-read thermometer reads 160°F, about 15 to 20 minutes more.
- Rest the meatloaf at room temperature for 10 minutes. To slice, set the knife blade between two slices of bacon and slice down.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 14gProtein: 37.2gFat: 21.5gSodium: 977mgFiber: 0.7gSugar: 5.9g