Recipe courtesy of Jo's Diner
Jo's Bacon-Wrapped Meatloaf
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 751
- Total Fat
- 44
- Saturated Fat
- 17
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 44
- Cholesterol
- 261
- Sodium
- 1080
- Total: 1 hr 55 min
- Active: 35 min
Ingredients
4 cups panko breadcrumbs
12 ounces whole milk
1 1/2 cups shredded Pecorino-Romano
1 1/2 tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
6 large eggs, beaten
2 pasilla chile peppers, diced
1 1/2 bunches fresh Italian parsley, minced
2 pounds grass-fed ground beef
1 cup ketchup
1/2 cup dark brown sugar
2 teaspoons dry mustard
3 dashes hot sauce, such as Tabasco
9 slices extra-thick applewood-smoked bacon
Nonstick cooking spray, for the pan
Directions
- Preheat oven to 375 degrees F.
- Combine panko, milk, pecorino, Worcestershire sauce, pepper, salt, eggs, pasilla chiles and Italian parsley in a large mixing bowl and mix well. Add the ground beef and hand-mix until well blended. Set aside.
- To make the glaze, combine ketchup, brown sugar, dry mustard and hot sauce in a small mixing bowl. Stir well using a rubber spatula. Set aside.
- Lay bacon down slightly overlapping side-by-side in a half-sheet pan. Spray a 9-by-4-inch loaf pan that's 6 inches high with nonstick spray. Place the beef mixture in the pan and pat down to form a meatloaf. Turn pan over and tap out the meatloaf into your hand. Place the meatloaf over the center of the bacon slices. Working with one slice at a time, fold ends of each bacon slice over the top of the meatloaf. Turn loaf over and place on a rack set in a baking sheet to allow the fat to drain while baking.
- Using the rubber spatula, spread half the glaze over the meatloaf. Bake for 1 hour, then apply remaining glaze. Continue to bake until the internal temperature reaches 165 degrees F, about another 20 minutes.