Bacon-Wrapped Meatloaf with Brown Sugar - Ketchup Glaze

Published September 1, 1996.

Why this recipe works:

While testing to create our meatloaf recipe, we found out that a trio of beef, pork, and veal, with a higher proportion of ground chuck, was best. This gave the loaf a distinct but not overly strong beef flavor. Loaves made without filler were too hamburger-like. Those made with binders, on… read more

While testing to create our meatloaf recipe, we found out that a trio of beef, pork, and veal, with a higher proportion of ground chuck, was best. This gave the loaf a distinct but not overly strong beef flavor. Loaves made without filler were too hamburger-like. Those made with binders, on the other hand, had that distinct meatloaf texture. Cracker crumbs, quick-cooking oatmeal, and fresh bread crumbs improved the texture in our meatloaf recipe without adding a distracting flavor.

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Serves 6 to 8

If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.

Ingredients

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