Beef, Dinner, Freezer meals, Main Dish Recipes, Recipes
By Mavis Butterfield on - 9 Comments
Every time I hear the word meatloaf I think of the movie a Christmas Story and Randy and his double beetloaf, don’t you? 😉 Ahh meatloaf, how can you not LOVE it? Maybe if Randy’s mother had tried this recipe for bacon wrapped meatloaf he would love the classic American meal a little more.
The HH tried this recipe the other night and we both really enjoyed it {and I was surprised because I generally dislike anything made with a can of cream of mushroom soup}. The Girl even ate it the next day for breakfast. BREAKFAST!!! Can you believe it? 🙂 Kids, they’re so weird.
Bacon wrapped meatloaf… Who knew?
~Mavis
Bacon Wrapped Meatloaf Recipe
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- Author: Mavis Butterfield
Ingredients
Scale
2 teaspoons olive oil
1 cup onion, diced
2 garlic cloves, minced
1 lb ground beef
1 lb pork breakfast sausage {can do 2 lbs of ground beef instead}
1/4 cup Cream of Mushroom soup
1/3 cup sourdough bread crumbs
1/2 cup freshly grated Parmesan cheese,
1/4 cup parsley, minced
2 eggs, beaten
1/2 teaspoon sage
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
10 thin slices of bacon
Instructions
Preheat oven to 350F. In a small skillet, saute onions and garlic in olive oil until tender. Set aside. Combine onion/garlic mixture with meat and all ingredients up to, but not including, bacon in a large bowl. Fold thoroughly until well combined.
Line a 9″ x 5″ loaf pan with bacon strips and then carefully press the meat mixture into the loaf pan so as not to disturb the bacon slices in the pan. Line a broiler pan with foil {or a baking sheet with a 2″ edge} and place the loaf pan upside down on the pan to allow the fat to drain out while cooking.
Bake for 30 minutes. Carefully remove the pan from the meatloaf and brush the meatloaf with your favorite BBQ sauce and bake for another 30 – 40 minutes or until the internal temperature reaches 160 degrees and the bacon is nice and crispy. Let rest for about 15 minutes before slicing.
Serve warm with all the fixings.
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Comments
Kate W says
My mom’s recipe for meatloaf is my all time favorite, but this looks yummy so I think I’ll have to give it a try! I can’t make meatloaf without saying “meatloaf meatloaf double beatloaf I hate meatloaf” haha
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Katie says
Oh, I also wanted to say – we eat leftover meatloaf for breakfast too! We take a slice and fry it in the iron skillet for a couple minutes on each side to heat it up and get some crispy edges. We use a little bit of bacon grease. So good! If we have some leftover roasted potatoes, we’ll fry those up too.
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Deborah says
Sounds yummy, love leftover meatloaf but never thought to do it for breakfast, I would put an over-easy egg on it for sure. We do sliders on Hawian rolls with bacon, pimento cheese and jalapeno jelly.
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Laura says
Your kitchen has the same granite as my kitchen (I think based on the tiny snippet in the photo)! I hope you love yours as much as I love mine. All that movement and color.
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Diane says
I love leftovers in a meatloaf sandwich!
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Shari Harniss says
Mavis,
Your honey’s recipe for meatloaf is the best I’ve ever had. I made it last night for 3 adults and 1 14yo. It was a HUGE winner! Our visiting guest asked for the recipe.
Thanks to you both for discovering and sharing a true keeper!Reply
Amy says
This is the best meatloaf I’ve ever had! Cooking it upside down so the grease drains is such a great idea. I used gluten free bread and soup to make it gluten free. Thank you so much for this yummy recipe. Is your loaf pan from amazon? I only have glass and that was tricky and heavy to lift off.
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Mavis Butterfield says
The pan we used is super old and not available but I recommend USA Pan Bakeware Aluminized Steel Loaf Pan on Amazon. The brand and quality is AWESOME!
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Olivia says
How do you suggest prepping this as a freezer meal?
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