Community Recipe
from [psfreeman]
Bacon-Wrapped Meat Loaf

Bacon-Wrapped Meat Loaf

A topping of bacon adds wonderful flavor to this moist meat loaf. The brown sugar ketchup glaze takes it to a whole new level. Recipe published in Taste of Home February/March 2011.

  • Yield: 8 servings
  • Prep time: 40 Minutes
  • Cook time: 50 Minutes
  • Stand: 10 Minutes


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoon(s) canola oil
  • 1/2 cup(s) 2% milk
  • 2 eggs, lightly beaten
  • 2 teaspoon(s) Worcestershire sauce
  • 2 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) hot pepper sauce
  • 2/3 cup(s) crushed saltines
  • 1/3 cup(s) minced fresh parsley
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) dried thyme
  • 1 pound(s) ground beef
  • 1/2 pound(s) ground pork
  • 1/2 pound(s) ground veal
  • 9 bacon strips
  • Sauce:
  • 1/2 cup(s) ketchup
  • 1/4 cup(s) packed brown sugar
  • 1/4 cup(s) cider vingar


• In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender.

• Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltines, parsley and seasonings; stir in onion mixture. Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13-in.x 9-in. baking dish.

• In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top.

• Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 165°. Let stand for 10 minutes. Reheat remaining sauce; serve with meat loaf.

Go to Full Version of

Bacon-Wrapped Meat Loaf Recipe