Meatloaf–Oh Yes

Last night we had guests over to watch the BYU football game. We all are alumni (save my sis who is in her last semester) and it was riveting. I hate when we lose. We got Eliza dressed up in her little cheerleading outfit and enjoyed a delicious meal and treats. Isn’t football season the best? Even though we don’t go to the games often, (since finding a babysitter on a school night until after midnight is difficult) we still try to enjoy the season to the fullest.  Tonight though I want you guys to test out this meatloaf and then tell me meatloaf isn’t one of your new favorite dishes! This is a long ways from that hardened brick they served with who-knows-what at school lunches. Yes, this is melt-in-your-mouth…I mean it has BACON on it for goodness sake.

Glazed Bacon-Wrapped Meatloaf Oh Yes–glaze adapted from America’s Test Kitchen

1 lb ground beef
1/4 cup breadcrumbs/oats
1 Tbs chopped oinion
1 egg, beaten
1/4 tsp salt
dash of pepper
1 Tbs Worcestershire sauce
1 Tbs mustard
1/4 cup ketchup

1/2 cup chili sauce (or substitute ketchup, but I liked chili sauce)
4 tablespoons brown sugar
4 teaspoons cider vinegar (or white vinegar in a pinch)

6 – 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)


1. For the glaze: Mix all ingredients in small saucepan and bring to a simmer.  Simmer for 2-3 minutes or until slightly thickened and set aside.
2. For the meat loaf: Heat oven to 350 degrees. Combine beef with all other ingredients except bacon. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool 10-15 minutes. While meat loaf is cooling, re-heat remaining sauce and brush some over meat loaf if desired.  Slice meat loaf and serve with extra glaze.

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