This meatloaf has a little bite of 3 different meats and just a few extra ingredients that make it POP! Not to mention a beautiful bacon weave to top it off. In this post I share my version of a Bacon Weave Meatloaf Recipe. You’ll find a printable recipe you can send to your email and my cooking tips.
Bacon Weave Meatloaf Recipe Ingredients
This meatloaf has a little bite of 3 different meats and just a few extra ingredients that make it POP! Not to mention a beautiful bacon weave to top it off. In this post I share my version of a Bacon Weave Meatloaf Recipe. You’ll find a printable recipe you can send to your email and my cooking tips.
Bacon Weave Meatloaf Recipe Ingredients
Usually ground beef is the main ingredient to my meatloaf recipe. I will admit the the traditional meatloaf recipe is basically the same ingredients as my meatballs. Todays recipe has ground veal, pork mixed with the beef giving it that extra fancy flavor.
When I first saw this recipe it was promoted as an alternative to the holiday meat and that it was cost efficient. NOT TRUE – I could find prime rib locally for $7.99 a pound which was amazing! I wouldn’t replace Christmas prime rib dinner with this bacon topped meatloaf but I am serving it as a nice Sunday meal. The ground veal in this recipe was the most expensive ingredient at $10.99 a pound.
You know me, I went out to the dome to harvest some fresh parsley and thyme to go in this dish. Don’t forget when you use fresh you don’t need as much as you would using dry herb ingredients. If you don’t have fresh, no worries because this recipe taste amazing with dry or fresh.
This is the first time I use a rake to raise the meat up off of the pan. This allows the grease to drop down off of the meat and into the lower roasting pan.
Bacon Weave Meatloaf Recipe
Course: Main DishCuisine: AmericanDifficulty: Medium8
servings10
minutes560
kcal1 hour 15 mins
Ingredients
- Brown Sugar Glaze
1/2 cup ketchup
3 tablespoons brown sugar (light or dark)
1 tablespoon apple cider vinegar
- Meatloaf
3 teaspoons olive oil
1/2 cup sweet onion diced
3 cloves garlic minced
3 medium eggs
2 teaspoons dried thyme
3 teaspoons of Dijon mustard
3 teaspoons Worchestershire sauce
1/4 cup diced green chilies
1/3 cup whole milk
3 pounds meat-loaf mix ( 1 part ground beef sirloin, 1 part ground veal, 1 part ground pork)
3/4 cup crushed saltine crackers (about 1/2 a sleeve)
1/4 cup of fresh parsley chopped fine
8 ounces of thin sliced bacon
Directions
For the glaze: Mix all ingredients in a small bowl; set aside.
For the meatloaf: Preheat oven to 350 degrees. Heat olive oil in a skillet to saute onion and garlic. About 3-4 minutes
Mix eggs with thyme, mustard, Worchestershire, green chilies, and milk or yogurt.
Add egg mixture to meat in a large bowl, along with crackers crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk and continue
stirring until mixture stops sticking.)Turn meat mixture onto a large bowl or work surface patting into a loaf (or log of sort). The meat loaf should be roughly 10 inches by 6 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack
on a shallow roasting pan. You can line the bottom of the roasting pan with foil for easy clean up.Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour and 15 minutes. Let rest for about 20 minutes before slicing into the meatloaf.
- Recipe taste amazing with cheese mash potato or on a thick slice of Texas toast bread like a sandwich.
- This can be stored in refrigerator for up to a week.
Can’t Get Enough of Meatloaf
I am no stranger to whipping up a taste meatloaf. Below are a few of my families favorite recipes you can find on my website blog.
Thanks for checking out my recipe today!
2 Responses
Bren, I love your site! This recipe looks fantastic: I might try it either this weekend or next week. I was just released today from physical therapy so I want to celebrate! ;P
I hope you’re having a great week!
xo,
Ricki Jill
Thank you for stopping by and commenting on my recipe share. I hope to do a spin off of this recipe using ground venison in place of the lamb. A friend of mine was kind enough to give me some from their Autumn hunting. I’ll be sure to post how that turns out. IF you aren’t into an adventure with different meats the hamburger is just perfect for this recipe – everything taste great with bacon. 🙂