Bacon Wrapped Meatloaf With Glaze Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.
• Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.
• Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.
• Bake in the preheated oven on the middle rack for 30 minutes.
• While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.
• Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).
• Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

Steps:

• Heat oven to 350 degrees.
• For glaze, mix ketchup, brown sugar and vinegar together, set aside.
• Saute onions and garlic in oil.
• Mix onions and garlic with the rest of the meatloaf ingredients.
• You may find it helpful to use your hands.
• Shape into loaf, put onto a foil lined pan.
• Brush half of the glaze over the loaf.
• Wrap bacon around loaf, tucking ends under.
• Bake approximately 1 hour, bacon should crisp up.
• Cool 20 minutes before cutting.
• Serve with extra glaze.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Make the glaze: put all of the glaze ingredients in a small saucepan and heat over medium heat. you want it to simmer, but not boil, for about 10 minutes. Stir frequently. While this simmers, you can start assembling the meat mixture.
• 3. Mix the meatloaf: In a large bowl add ketchup, egg, onion (grate on a medium grate on a box grater), carrot (grate on a medium grate on a box grater), garlic powder, Emeril's seasoning, and salt in a large mixing bowl, and mix to combine evenly. Add hamburger and breadcrumbs to the wet ingredients and mix thoroughly to combine. Set aside.
• 4. Make a bacon basket weave: On a piece of parchment or wax paper lay out 6 thick cut bacon slices next to each other. Fold every other one in half (3 down, 3 up), and place another piece of bacon next to the folded down bacon. Unfold the 3 pieces of bacon over the top of the piece you just laid down, and then fold down over that piece of bacon the other 3 slices that were not previously folded. where those fold down, you want to put another slice of bacon, and then repeat the process of folding back over, and folding down the other three. One more slice of bacon, and then half of the bacon weave is done. Repeat for the other half of bacon. You should have a total of 12 slices of bacon made into a basketweave mat of yumminess waiting to happen.
• 5. Shape the Loaf: Gather up the meatloaf mix by hand and shape it into a loaf about three inches shy of the length of your bacon mat, and about 1/3 of the width. You need to eyeball it here and use your best judgment so that when you lay the loaf in the middle, the long sides will have enough bacon to wrap up and over to the top so they almost meet each other, and the short sides will wrap up to totally cover the end pieces. Lay it in the center of the bacon mat.
• 6. Fold the bacon mat up and over the length of each of the long meatloaf sides so that it wraps up and over to the top, then fold the bacon from the ends up.
• 7. Place the dish you want to bake the loaf in over the loaf, and then grab the paper on one side, and hold the pan tight on the other side, and flip it over so that the loaf slides inside the pan. Center it in the pan, and then brush on the glaze over the maple. Bake in a 350 degree oven for 30 minutes and then start basting every 15 minutes with the glaze. Keep basting until a meat thermometer inserted in the center

Steps:

• in a large bowl mix meats, barley, vegetables, sun dried tomatoes, 1/4 cup kethchup, worcestershire sauce, herbs, salt, pepper, and mix until well combined.
• shape into a loaf on a parchment lined baking sheet.
• wrap in slices of bacon.
• bake at 350 for 35 minutes.
• in a large bowl combine 1/4 cup ketchup, preserves, soy sauce, rice vinegar and ginger.
• remove meatloaf from oven and generously brush with glaze and bake 30 more minutes.