Bacon Crusted Meatloaf
Bacon Crusted Meatloaf
Nothing says "comfort food" like meatloaf. I have been making this meatloaf for my family for as long as I could remember. My granddaughter actually requested it last week for her birthday dinner. She just turned 18 years old and this is one of her favorite meals.
The bacon on top, which covers the entire meatloaf, gives it a nice crust and the juices drip down inside the meat. I also use beef that is a 80/20 fat content because it's more flavorful and I added a little ground pork to add to the juiciness.
I learned how to make this recipe from my mother. She always made it one way, she never changed the recipe. We loved it growing up so I took her recipe and added just one thing, a little ketchup.
This makes enough for a crowd of people or if you like just make this much because it's great for sandwiches. You could heat it and add a little instant gravy and make open face sandwiches and mashed potatoes for dinner the next day or slice it cold and make sandwiches with it for lunch; mayonnaise goes good with these sandwiches. No matter what, you can't go wrong with meatloaf.
Also, the aroma that fills your house while this is in the oven is amazing. Nothing says "love" like walking into a house that smells of great food.
One Tip
Don't over mix the mixture, It will result in a tough meatloaf.
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Bacon Crusted Meatloaf
Sides
In the above picture, you will see the sides I choose. Of course, you can use whatever sides your family loves. Macaroni and cheese also goes well with meatloaf.
2 hrs, 25 min. Total
Ingredients
- 4 1/2 lb. ground beef 80/20
- 1 lb. ground pork
- 3 extra large eggs
- 1 1/4 cups seasoned bread crumbs
- 1/2 cup milk
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup parsley, dried
- 1/2 cup ketchup
- To taste salt and pepper
- 9 slices bacon
- 3/4 cup onion, finely chopped
Directions
- Preheat the oven to 375 degrees. Mix the milk with the bread crumbs.
- In a large bowl add all the ingredients except the bacon until everything is incorporated.
- Spray a large baking pan with non-fat cooking spray and add the meat mixture, shaping it into a loaf.
- Fold the bacon slices in half and place it on top of the meatloaf covering every space and the last two bacon slices wrap around the ends. Put 1/2 cup of water around the meat.
- Cover with aluminum foil and bake for an hour. Take the aluminum foil off and continue to bake for about another hour so the bacon can get crispy and the meat is completely cooked inside. If you want to, make a slit in the middle to make sure it's cooked. Take it out of the oven and cover again with foil for 10 or 15 minutes before slicing so the juices will re-distribute into the meat. Transfer to your favorite platter and serve while hot. Enjoy!
