Bacon Meat Loaf With Zucchini and Grape Tomato Chutney #RSC

“Ready, Set, Cook! Reynolds Wrap Contest Entry. I looked at the ingredients that was on the contest sight and just let my mind take it all in until I came up with the ingredients. Plus, my shelf stay stocked with Reynolds aluminum and plastic wrap all the time.”
1hr 40mins

Ingredients Nutrition


  1. Bacon Meat loaf.
  2. In large mixing bowl with ground beef, mix all ingredients, except the bacon, using your hands mix well.
  3. Line a 9 x 13 baking dish with Reynolds Aluminium nonstick heavy foil. Place meatloaf in pan on top of Reynolds Aluminium nonstick heavy foil. Place 4 slices of bacon on top of meatloaf. Put bacon meatloaf in a 350°F oven. Cook time should be approximate 40 to 35 minutes. Are until meat loaf runs clear. Clean will be a breeze.
  4. Fresh zucchini and grape tomato chutney.
  5. Preheat oven to 275°F.
  6. Line a cookie sheet with Reynolds nonstick Aluminium foil.
  7. Place chop zucchini and grape tomatoes,making sure that tomatoes are cut in half, in a mixing bowl coat with extra virgin olive oil. Season with salt and pepper. Place on top of Reynolds nonstick aluminium foil lined cookie sheet. Put in oven for about 10 minutes. You want your zucchini to still have a bite of firmness to it. Remove and let cool.
  8. After zucchini and grape tomatoes have cool, place in a mixing bowl combining all the other ingredients, except the lemon. Cut and squeeze lemon juice, careful not to get any seeds inches Mix well and set in fridge for about 1 to 2 hours. You can put in an airtight container and let it sit over night. Place on top of your Bacon Meat loaf that was cook using Reynolds aluminium nonstick heavy foil.

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