Bacon Wrapped Beef Meatloaf

bigstock 128427251
AuthorAshley ShawnaCategory,

What's better than a big juicy slice of beef meatloaf - a big juicy slice of bacon wrapped meatloaf. A true meat lovers dream - this is definitely one of my husband's favorites.

bigstock 128427251
Yields8 Servings
Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins
 1 tablespoon olive oil
 1 onion, pulsed through the food processer
 1 garlic clove, finely chopped
 ¾ cup ketchup
 1/4 cup dijon mustard.
 ¼ cup apple cider vinegar
 3 tablespoons brown sugar
 ¼ teaspoon cayenne pepper
 ¾ cup low-sodium chicken broth
 ½ cup chopped fresh parsley
 2 eggs
 ⅔ cup italian style breadcrumbs
 ½ cup grated Parmesano Reggiano
 1 tablespoon sea salt
 1/2 teaspoon freshly ground black pepper
 2 pounds medium group beef
 8 strips bacon
1

Preheat oven to 350° degrees.

2

In a rimmed baking sheet, cover fully with tin foil. Then place parchment paper over top.

3

In a small skillet, Heat oil over medium heat.

4

Cook the onion until it becomes translucent - about 2 minutes.

5

Add garlic, stirring occasionally, until very soft, about 2 additional minutes.

6

Take skillet off heat and transfer contents into a large bowl.

7

Wipe down the skillet, then add the ketchup, mustard, vinegar, brown sugar, and cayenne to a boil. Reduce heat, and simmer, stirring occasionally, until slightly reduced and thickened, about 5 minutes. Transfer 2 tablespoons skillet contents to the food processor.

8

Add broth and parsley and blend until smooth.

9

Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic in the large bowl; mix thoroughly to combine.

10

Add beef and mix well using your hands to fully coat.

11

Transfer meatloaf to prepared pan and form into a long log, smoothing it out as you form it.

12

Spread remaining skillet contents over top of the beef, and drape bacon in a crisscross pattern over top, making sure to tuck the ends under the meat.

13

Bake for roughly an hour and 20 minutes, or until internal beef temperature reaches 165 degrees and bacon becomes crisp.

14

Let rest 10 minutes before slicing.

Ingredients

 1 tablespoon olive oil
 1 onion, pulsed through the food processer
 1 garlic clove, finely chopped
 ¾ cup ketchup
 1/4 cup dijon mustard.
 ¼ cup apple cider vinegar
 3 tablespoons brown sugar
 ¼ teaspoon cayenne pepper
 ¾ cup low-sodium chicken broth
 ½ cup chopped fresh parsley
 2 eggs
 ⅔ cup italian style breadcrumbs
 ½ cup grated Parmesano Reggiano
 1 tablespoon sea salt
 1/2 teaspoon freshly ground black pepper
 2 pounds medium group beef
 8 strips bacon

Directions

1

Preheat oven to 350° degrees.

2

In a rimmed baking sheet, cover fully with tin foil. Then place parchment paper over top.

3

In a small skillet, Heat oil over medium heat.

4

Cook the onion until it becomes translucent - about 2 minutes.

5

Add garlic, stirring occasionally, until very soft, about 2 additional minutes.

6

Take skillet off heat and transfer contents into a large bowl.

7

Wipe down the skillet, then add the ketchup, mustard, vinegar, brown sugar, and cayenne to a boil. Reduce heat, and simmer, stirring occasionally, until slightly reduced and thickened, about 5 minutes. Transfer 2 tablespoons skillet contents to the food processor.

8

Add broth and parsley and blend until smooth.

9

Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic in the large bowl; mix thoroughly to combine.

10

Add beef and mix well using your hands to fully coat.

11

Transfer meatloaf to prepared pan and form into a long log, smoothing it out as you form it.

12

Spread remaining skillet contents over top of the beef, and drape bacon in a crisscross pattern over top, making sure to tuck the ends under the meat.

13

Bake for roughly an hour and 20 minutes, or until internal beef temperature reaches 165 degrees and bacon becomes crisp.

14

Let rest 10 minutes before slicing.

Bacon Wrapped Beef Meatloaf
Unknown 1 1

Spinach Salad with Cranberried and Candied Walnuts

Unknown

Green Bean Salad