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Bacon-Wrapped Double Pork Meatloaf Recipe

Bacon-Wrapped Double Pork Meatloaf

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on October 31, 2009

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    Made this last night for a family dinner, it turned out fine but the bacon wasn't crisp and a little soggy for my tastes, just read someone's post below to put under broiler for a couple minutes, lol wish I would've thought about that yesterday. Used kosher salt and didn't come out too salty. The meatloaf tasted okay, I think it was missing something in the flavor. It was however very moist, most seemed to enjoy it. For me personally, I am not a fan of the chewy bits of sausage in this, the sausage texture is not something I am a fan of. Other than that it's a pretty good meatloaf recipe but I think I will try a couple others. Thanks for the recipe Aida!

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  • on October 30, 2009

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    I followed the recipe as is. Absolutely wonderful. MMMM. We all have our own individual taste and nutritional needs. If you don't mind consuming 1 or 2 pieces of bacon a week then DO NOT leave out the bacon. To be honest. I would not make recipe without bacon. Bacon adds a nice flavor. If bacon is not cooked sufficiently to your taste. Place meatloaf under broiler for 1 1/2 to 2 minutes or longer until your desired crispness is reached. There are also different grades of bacon some more fatter than the other. May want to choose a lean cut. However, some fat is needed for taste. Allowing meatloaf to rest under a foil tent (10 minutes before cutting helps meetloaf stay moist. My other half is a picky eater and really liked this meat loaf. Enjoy!

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  • on October 29, 2009

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    I am an established cook. Three pounds of meat plus a half pound of bacon is too much meat for this recipe! The meatloaf was huge and very dense and it tasted like breakfast sausage. I agree with the others not to use additional salt. It was not juicy, just greasy! Leave off the bacon because it contributes little to the recipe and is not cooked well enough to eat. I would not make this recipe again.

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  • on October 26, 2009

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    Even though I screwed up and forgot the parsley, the taste was great. Not sure how you could go wrong with triple pork. The best part was taking a nice thick slice of the leftover loaf and frying it up for breakfast along with some eggs. It's better than goetta.

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  • on October 26, 2009

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    Made this Sunday and it was a hit! The men in my family Loved it! The bacon on top really adds to the flavor. I read the reviews about this being a bit too salty so I did not add salt to the recipe. An idea for the future is to use low sodium crackers or try oatmeal.

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  • on October 24, 2009

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    Made this for Sunday dinner with the entire family and eveyone really liked it! Couldn't find bratwurst so I substituted italian sausage. It wasn't too salty and smelled amazing while baking. Will definitely make again.

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  • on October 21, 2009

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    I made this over the weekend and it turned out beautifully. It has a good amount of flavor, it was moist, and the texture was great. Adding the sausage was great and I loved the texture of the saltines. This will be my go-to meatloaf recipe from now on!

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  • on October 19, 2009

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    I was concerned this would be too greasy. It was amazing. I read that some felt too salty. I didn't add salt to the meatloaf feeling that it wouldn't need it. The family - all men LOVED it. I will make it again

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  • on October 18, 2009

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    Well Aida...you did it again, this was very good...it all came together....the pork, bratwurst, bacon & the slight taste of the mustard, the kitchen smelled wonderful! I had this with mashed potatoes & green beans...for me it was not too salty, but then I love salt : Next time, I might try it with Italian sausage, very comforting food though......Thanks once again!!!!

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  • on October 18, 2009

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    I made this tonight for my son and I. Since there is just the two of us, I divided into two loaves and froze one. My kitchen smelled great the entire time it was cooking. I served it with mashed potatoes. It was easy to make and was absolutely wonderful.

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