Bacon Wrapped Sausage Meatloaf

"A different way of using sausages and a recipe from the Good Food Magazine from 2000, we love it and I made this many times. Serve sliced with some mustard, chutney or roasted onion gravy on the side. Any left overs are good on sandwiches. You can put it together up to a day ahead, leaf in the fridge until you are ready to cook it. It can be cooked without the tin, on a baking sheet and can easily be doubled. Adjust the seasoning to the type of sausagemeat you bought."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by twissis photo by twissis
photo by PetsRus photo by PetsRus
photo by PetsRus photo by PetsRus
Ready In:
1hr 10mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 lb sausage, of your own choice (herbed or spicy)
  • 2 tablespoons tomato puree (paste)
  • 1 teaspoon mustard
  • 4 ounces fresh breadcrumbs
  • 1 egg, beaten
  • seasoning, to taste (herbs, hot sauce)
  • 4 -6 slices thin streaky bacon
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directions

  • 1 small (500 ml) loaf tin (optional, see intro).
  • Preheat oven to 350°F.
  • Heat oil in a frying pan, fry onion for about 8 minutes until golden brown, remove from the heat.
  • With a sharp knife cut open the sausages, remove the meat from the casings and put in a bowl.
  • Add the onion, tomato puree, mustard, breadcrumbs and egg.
  • Add seasoning if needed, depending on the sausage meat you have chosen.
  • Using your hands mix together well and shape into a large sausage, the length of the loaf tin.
  • Wrap the bacon rashes around the sausage and put it in the loaf tin.
  • Bake for 50 to 60 minutes, the bacon should be crisp and the meat cooked through.
  • Let rest in the tin for 5 minutes, turn out, slice and serve!

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Reviews

  1. We really liked this! I used bratwurst sausage and just salt and lots of pepper for the spices. It was a really great blend of flavours. Next time I'll be browning the bacon a bit further (I like it crispy) under the broiler after its finished cooking. Thanks for posting:)
     
  2. I made this on 5/28/10 for mine and SOs dinner and most importantly the " Pets'R'us Cook-A-Thon " . Italian sausage is what was on hand so that was used. And I really like the fact the onion was cooked instead of just added raw. The baking time was " right on the money ". I'm a traditional meatloaf type of person you know with the tomato sauce on the top, but this was an exception to the rule. It was really very good and " WILL " be made again. Thank you so much for posting and " Keep Smiling :) "
     
  3. I doubled this recipe as I wanted 2 meals + sandwiches from it. I made the sausage mixture as written & altered the baking method to allow for a larger meatloaf. I baked it in a full-size loaf pan (acrylic baking form), lined it w/the bacon slices so they draped over the edges of the pan, pressed the meat mixture into it & secured the bacon slices w/imbedded toothpicks. When the top bacon was crisp, I drained off the rendered fat & turned it out into an oblong baking dish. The bacon on the sides & bottom was not at all crisp (as expected), so the top became the bottom & I finished it off in the oven to better crisp all the bacon. This was fun to make & tasty, altho a bit labor-intensive to get just right. It would be worth the effort for a spec family meal to center it on a platter, surround it w/roasted potatoes/veggies, top w/red bell pepper rings & serve w/the onion gravy you suggested. Thx for sharing this recipe w/us. :-)
     
  4. This one is without a doubt a keeper. The bacon sealed in all the juices so this was very moist and flavorful. The bacon wrap not only kept it moist, but prevent the flavors from evaporating as well. This is a secret you all might want to consider on all meatloafs because most of the ones I've tried and up being dry and bland. Good tip there PetsRus. I appreciate you sharing this wonderful recipe with us.
     
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RECIPE SUBMITTED BY

Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>
 
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