Bacon-Wrapped Meat Loaf w/Brown Sugar-Ketchup Glaze Recipe
made is I halfed it. There is just 2 of us. Very moist!!!! Ingredients Brown Sugar Ketchup Glaze 1/4 cup ketchup or chili sauce 2 tablespoons light or dark brown sugar 2 teaspoons cider or white vinegar Meat Loaf 2 teaspoons vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 2 large eggs 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons Dijon mustard 2 teaspoons Worchestershire sauce 1/4 teaspoon hot red pepper sauce 1/2 cup milk, buttermilk or low-fat plain yogurt (I used yougart) 2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork) 2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs (I used regular breadcrumbs) 1/3 cup minced parsley 6 ounces thin-sliced bacon Directions Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool. Glaze Mix all ingredients in a small bowl; set aside. Meat Loaf Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.) Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches. Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve The only thing I would change is after it is done Put it under the broiler to crisp the bacon. |
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That sounds good. 
I already make a meat loaf with a homemade BBQ glaze over the top - it is moist too. I will have to add the bacon next time. |
| I think the yougart was part of the moisture! |
| Do they sell "meat loaf mix" already mixed?? I have never heard that term before.
I usually have yogurt on hand. Interesting...there's not that much in it. (1/4 cup to the 1 pound meat) |
| Yes there is such a thing but I will not use it. I used sirlone beef only.
We grind our own. I can't stand store bought hamburger. I controll the content. No fillers ect and less fat. I am fussy when it comes to this. My SIL and son both some time ago worked at 2 different major food stores. They told me what is really in the burger meat 
It is legal and FDA ok. but not for me. |
| I also use a brown sugar glaze, but have never thought to make it that way. Interesting! |
| I'd fall faint if we found meatloaf blend in the store. I'd fall faint if I found veal!
Your recipe is very similiar to one I've had for years, but I love the yogurt idea! I haven't made meatloaf in probably a year or two.........what a good recipe to start back with......now where's the veal? |
SheepieBoss wrote: I'd fall faint if we found meatloaf blend in the store. I'd fall faint if I found veal!
Your recipe is very similiar to one I've had for years, but I love the yogurt idea! I haven't made meatloaf in probably a year or two.........what a good recipe to start back with......now where's the veal? I LOVEEEEEEEEEEEEEEEEEEEEEEEE veal. It was very popular in Korea, so we had it all the time. |
| I just had a pc of left over. One big thing I would do again is NOT add the salt. I felt there was enough that came from the bacon. to flovor it. If you use turkey bacon ect then it it up to you.
Does it seem to you that they always add to much salt or sugar????? |
| I would say yes to too much sugar in many breads and dessert recipes. And then say yes to salt in 90% of recipes. My salt lover mom has never had to add salt in any meal I've prepared yet she adds it "in" every meal she makes. |
| Agree re: salt. I tried to go w/o due to hypertension, subbing herbs, fake salt, etc and that didn't work.....but it did reduce my desire for salt. Chips, etc are just too salty now. I'm back to cooking with salt, but I use the Kosher and keep a tub handy using just a pinch if necessary which is usually 25% or less of amount recommended. I do use it in yeast bread as it does control the yeast better but even less than specified. Plus bread w/o salt is boring.
As to sugar, it's relative. As long as the item is doesn't suffer structurally with less sugar, then I'll use less. It's almost a given in baking since high altitude requires recipe adjustment and one way is thru less sugar. |
| susan....do you guys have safeway? they have ground veal in the frozen food section...by the sausages etc..... |
| No, sniff, Safeway pulled out about 15-20 years ago, sniff, sniff.
When Mom lived in AZ I'd stock up on items I couldn't find here. I suspect if I went to one of the meat markets here in town they'd have it. |
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