Ingredients
- Bacon-Wrapped Meatloaf
- I usually double the recipe and freeze a meatloaf. The sauce is optional and you can just use ketchup if you want and brush it on top of the meatloaf before baking. The sauce is wonderful on the side. The bacon is also optional but makes it a very decadent meatloaf. I have a large Kitchen Aid that can handle the heavy meatloaf mix, but you can mix by hand if you prefer.
- Serves 6-8
- 1 tablespoon vegetable oil
- 1 large onion, chopped fine
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 2 teaspoon dried oregano
- 2 large eggs
- ½ cup milk
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire
- 2 teaspoons prepared horseradish
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds ground beef
- 1 cup oats
- 1/4 cup minced fresh parsley
- 6 thick slices applewood smoked bacon - optional
- Sauce
- ½ cup ketchup
- ¼ cup packed light brown sugar
- ¼ cup cider vinegar
Instructions
Preheat oven to 350 degrees.
Heat oil in a nonstick skillet over medium high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, thyme and oregano, and cook until fragrant, about 1 minute. Set aside to cool for 5 minutes.
In a small saucepan, mix together the ketchup, brown sugar and vinegar and bring to a boil stirring constantly. Cook for 5 minutes and allow to cool. (Sauce is so good, you should make an extra batch to serve with the meatloaf).
In a separate bowl, mix together the eggs, milk, mustard, Worcestershire, horseradish, salt, and pepper.
In a large mixing bowl, add ground beef, oats, parsley, sautéed onion mixture and egg mixture and blend gently until evenly mixed.
Take a piece of foil and crimp around all the edges to prevent the juices from going all over the baking sheet and an easier cleanup and place on baking sheet. Turn the meat mixture onto the foil-lined baking sheet and shape into a 9-by-5 inch loaf. Brush with half of the ketchup mixture. Trim ends of bacon if necessary and lay crosswise over meatloaf.
Place in oven and bake for 45-55 minutes or until the meat loaf is 160 degrees on an instant-read thermometer. Remove and allow to rest for 5 minutes before cutting and serving.
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