Meatloaf is delicious on its own, but wrapping it in bacon is a genius move that will add some crunch to the soft loaf. The Bacon-Wrapped Meatloaf itself has an Italian tinge with Italian bread, parmesan cheese, and Italian seasoning included. The tangy tomato sauce balances the rich loaf with sweetness and acidity. Bacon-Wrapped Meatloaf is a crowd-pleasing dish that will draw “oohs” and “aahs” from your dinner guests.
Ingredients
- 3/4 cup milk
- 3 slices crusty Italian bread
- 1 1/2 pounds ground beef
- 3 large eggs
- 2 carrots, grated (about 1 cup)
- 1/4 cup fresh parsley, minced
- 3/4 cup parmesan cheese, grated
- 3/4 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- 8 slices bacon
- 3 tablespoons packed brown sugar
- 2 (14.5 ounce) cans tomatoes, diced and undrained
- cayenne pepper, to taste
- 1 teaspoon mustard powder
- Worcestershire sauce, to taste
- steamed green beans, optional, for serving
Directions
Step 1 –To begin, preheat the oven to 350 degrees F.
Step 2 –In a large bowl, pour the milk over the bread, allowing it to soak for a few minutes.
Step 3 –Using your fingers, smush the bread up into little pieces.
Step 4 –Add the eggs, beef, carrots, parsley, parmesan, salt, Italian seasoning, and pepper to the bread mixture. Knead with your hands until well combined.
Step 5 –Set the combined mixture onto a foil-lined baking sheet, shaping it into a loaf. Arrange the bacon slices on the meatloaf, slightly overlapping.
Step 6 –Bake until the internal temperature reaches 160 degrees F on a meat thermometer and the meatloaf is no longer pink in the middle, about 50-60 minutes.
Step 7 –While the meatloaf is baking, combine the brown sugar, canned tomatoes, cayenne pepper, mustard powder, and Worcestershire sauce in a large saucepan on the stovetop over medium heat.
Step 8 –Bring to a simmer, partially covered, and cook for 30 minutes, stirring occasionally until thickened and saucy.
Step 9 –Cut the meatloaf into thick slices, topping with the sauce and serving with green beans.
