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Bacon-Wrapped Meat Loaf with Brown Sugar-Ketchup Glaze

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  • Brown Sugar Ketchup Glaze
  • 1/4 c Ketchup or chili sauce
  • 2 tb Light or dark brown sugar
  • 2 ts Cider or white vinegar
  • Meat Loaf
  • 2 ts Vegetable oil
  • 1 md Onion; chopped
  • 2 Garlic cloves; minced
  • 2 lg Eggs
  • 1 ts Dried thyme
  • 1 ts Salt
  • 1/2 ts Ground black
  • 2 ts Dijon mustard
  • 2 ts Worchestershire sauce
  • 1/4 ts Hot red pepper sauce
  • 1/2 Up milk; buttermilk or low-fat plain yogurt
  • 2 lb Meat-loaf mix; (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
  • 2/3 c Crushed saltine crackers; (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
  • 1/3 c Minced parsley
  • 6 oz Thin-sliced bacon
  • Glaze


Mix all ingredients in a small bowl; set aside.
Meat Loaf
Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread 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, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
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. Cool for at least 20 minutes. Slice and serve.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9200
Converted by MM_Buster v2.0l.