This bacon-wrapped meatloaf takes comfort food to the next level thanks to crispy bacon crust and a sweet and tangy ketchup glaze.
- 1 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 1/2 lbs meatloaf mix (ground beef/pork/veal)
- 2 eggs, lightly beaten
- 2/3 cup whole milk
- 1/3 cup ketchup (+2 Tbsp ketchup)
- 1 Tbsp dijon mustard
- 1 1/2 Tbsp worcestershire sauce
- 1/4 cup fresh parsley, minced
- 1 cup panko bread crumbs
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp brown sugar
- 12 strips bacon
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Preheat the oven to 350 degrees and line a baking sheet with parchement or nonstick foil.
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Heat the oil in a medium nonstick pan until it's hot, but not smoking. Add the onion and saute until transluent, about 3-5 mins. Add the garlic and saute 2 mins more. Cool to room temperature.
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While the onion mixture is cooling, combine the remaining ingredients (except 2 Tbsp ketchup, brown sugar, and bacon) in a large bowl. Add the onion mixture and mix well to combine (I recommend using your hands to mix).
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Form the meatloaf mixture into a rectangle loaf on the prepared baking sheet. Whisk 2 Tbsp ketcup with 1 Tbsp brown sugar and brush over the meatloaf.
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Lay the strips of bacon over the meatloaf from short end to short end, overlapping slightly. Be sure the top, sides, and ends are completely covered.
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Bake for about 1 hour - 1 hour, 15 mins, rotating the pan once or twice in the oven as it bakes. Remove the meatloaf from the oven and tent with foil. Allow it to sit for about 10 mins before slicing.
- Don't skip sautéing the onion and garlic before adding it into the mix. Cooking it first mellows the sharpness while still giving it tremendous flavor.
- Get in there and use your hands to mix up the meatloaf! Using your hands insures that it's well combined, but still tender.
- I love the combination of beef/pork/veal (aka meatloaf mix) for the best flavor, but all ground beef can be substituted.
- Baking it on a lined sheet pan will make clean up easier and insure that the meatloaf won't stick to the bottom of the pan.
- Let the meatloaf sit for about 10 mins before slicing so it will hold it's shape as you cut into it.