Bacon Meatloaf Trifecta
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
8-12
ingredients
- 1 lb bacon (I use whatever brand is on sale, hardwood smoked)
- 1 lb lean ground beef
- 1 lb ground turkey
- 1 -2 cup breadcrumbs (how much you use depends on how wet your loaf turns out)
- 2 eggs
- 1 onion, diced
- 1⁄2 bell pepper, diced
- 1 teaspoon celery salt or 1 teaspoon seeds
- 1 tablespoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1 tablespoon soy sauce
- 1⁄4 cup Worcestershire sauce
- 1 cup ketchup
- 2 tablespoons yellow mustard
- brown gravy mix (2 c yield)
- 1⁄2 cup ketchup (for gravy)
directions
- pre-heat oven to 350.
- place wire wrack on baking sheet.
- lay out a large piece of aluminum foil on a flat surface.
- mix all ingredients besides the bacon, bread crumbs, and 1/2 c ketchup together in a bowl
- add in bread crumbs and mix until it is able to loosely hold it's shape.
- lay your bacon out just slightly over-lapping the edges to form a sheet of bacon on the aluminum foil making sure to leave the edges clear for folding.
- put the meat mix on the bacon and form a log running all the way from one end of the bacon sheet to the other.
- wrap the ends of the bacon over the meat log so that it is completely covered by bacon.
- tightly wrap the loaf in the aluminum foil being careful to seal all edges.
- place gently on the wire wrack and put the baking sheet in the oven.
- cook at 350 for 45 min then remove from oven.
- turn oven up to 425.
- remove the aluminum foil and discard (loaf should be holding it's shape by now)
- place the bacon wrapped loaf back on the wire wrack and place in 425 oven for another 45 min to an hour
- when bacon is deep red and crispy pull out the loaf and let it rest for 10 minutes.
- place on cutting board and slice with a large sharp knife.
- in a small sauce pan while meatloaf is resting prepare brown gravy by instructions on package adding in the remaining 1/2 c ketchup.
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RECIPE SUBMITTED BY
<p>i'm a mother of 2. not a professional at it, but i love cooking. over the years i've taken family recipes and tweeked them until they're exactly what i want them to be.</p>