Bacon · Beef · egg-free · lunch · Meat

Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf

My kids LOVE meatloaf and recently have discovered a new love for bacon.  This one was definitely a hit with them.  Simple to make, this recipe should be able to do two meals or will make great lunches.  You can also turn the rest of the meatloaf into hamburgers for another day.

Bacon Wrapped MeatloafPreheat the oven to 350°F.  Start by soaking your bread or oats in the milk until they soften and the milk has been absorbed.  Add the mustard, salt and pepper along with the Parmesan and mix well together.  Add

the ground meat and mix lightly until the bread/oat mixture runs evenly throughout.  On a baking sheet rimmed with foil or parchment, place the meat and form into the shape of a loaf.  Place the bacon slices over the meatloaf trying to keep it as tight as possible.
Cook for 1 to 1 1/2 hours, until the internal temperature has reached 160°F (unless it is chicken or turkey then 165°F). By then, the bacon should be beautifully crispy but if ever it hasn’t yet, simply turn up the oven to broil for a few minutes, watching it carefully.  Remove from the oven and let rest 10 minutes before carving into beautiful slices.  Serve with mashed potatoes or a simple salad.

Bon Appétit!

Ingredients for 7 to 8 portions

  • 1 lbs ground meat (I prefer veal but it is up to you, you cold also do a combination, just try to go with a lean or half lean)
  • 2 slices of bread (any kind) torn into small pieces or 1/2 cup of regular oats
  • 1/2 cup of milk (I use skim milk, any kind can be used as long as it’s not flavored)
  • 1 cup of grated parmesan
  • 1/2 pound bacon slices
  • 1 tbsp (heaping) of dijon mustard
  • 1 tsp of steak spice or 1 tsp of salt
  • Fresh ground black pepper (about 1/2 tsp)
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