Bacon-Wrapped Meat Loaf

Wednesday, September 28, 2011 Review by Brian
Bacon-Wrapped Meat Loaf

Bacon-Wrapped Meat Loaf


I stumbled across this post – ironically on VEGGIELAD4LIFE.COM – guess she made it for her husband. Amazing…

Bacon-Wrapped Meat Loaf


2 yellow onions (one large, one small)

2 T extra virgin olive oil

1/2 c. finely chopped celery

2 cloves minced garlic

2 lbs ground beef  (I used 80/20)

1/2 c. crushed crackers (I used those butter crackers√Ę‚ā¨¬¶ that always come with soup at a sandwich place√Ę‚ā¨¬¶ you know?)

1/4 c. marinara sauce (had some open in the fridge√Ę‚ā¨¬¶ tomato sauce is what the recipe calls for)

1 T. dried parsley

1 large egg

1 T Worcestershire sauce

1 T red wine vinegar

1 tsp dry mustard

1 tsp chili powder

1/4 tsp Tabasco sauce

Salt and pepper to taste

10 slices of thick-sliced bacon (enough to wrap the meatloaf√Ę‚ā¨¬¶ whatever works for you)


1.  Preheat the oven to 375 degrees.  Line a baking pan with foil.  Cut the large onion into thick slices and lay them on the bottom of the pan in 2 rows.  This creates a rack for the meatloaf.

2.  Finely chop the small onion and celery.  Heat the oil in a skillet on medium-low heat and fry the onion and celery until tender, but do not let the vegetables brown.  Keep the skillet covered during this cooking time.

3.  Uncover and add the minced garlic.  Fry for 1 minute, then take off heat.  Let cool.

4.  Meanwhile, combine the ground beef, cracker crumbs, marinara sauce, egg, Worestershire sauce, vinegar, mustard, chili powder, Tabasco sauce, salt and pepper in a mixing bowl.  Add the cooled veggies.  Stir until mixed well.

5.  Line a loaf pan with wax paper.  Lay the bacon strips across the pan, and then pour the meatloaf mixture on top of the bacon strips.  Wrap the loose ends of the bacon around the meatloaf.  Then, invert the pan over the baking pan with the sliced onions.  Lift the loaf pan off the meatloaf, and peel off the wax paper.  You should have a nice loaf resting on your sliced onions.

6.  Bake meatloaf for 1 hour and 15 minutes (until meat thermometer registers 180 for internal temp).

7.  Let meat rest 15 minutes, then slice and serve!!

We Love BaconScotch!

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