- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6 meatloaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 119 mg
- Sodium
- 508 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6 meatloaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 119 mg
- Sodium
- 508 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.
- In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.
- Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.
- Increase the oven temperature to 425 degrees F.
- Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)
