Bacon-Wrapped Meatloaf

Would you  believe that we’ve already gone through most of Arnold?  All that’s left is a shoulder roast Beloved wants to smoke before it gets way too cold (it may be too late), a smaller roast, some of the ham and a couple of pork chops – I think we ate the last of the sausage for breakfast this morning.

The bacon, alas, went some time ago – what can I say?  We love us some bacon.  We’ve had to make a couple of trips up to White Feather Meats just to buy more (well, and hang out with the Perkins family – they are just great people).  On one of those trips they informed us that our farmer, Jon Berger, is now raising pastured hogs.  Yay!  We’ll be picking up the uncured portion of Wilbur (I know, but Beloved is insisting) on Saturday.  They were also selling some of the bacon from one of Jon’s hogs in the retail store and we bought, well, ALL of it.

So between Chuck and Wilbur, the pastured eggs and grass-fed milk this meatloaf is just one big Hunk O’ Pastured Goodness.  All topped with a glaze of organic tomato paste, apple cider vinegar and local, raw honey – healthy, healthy comfort food.  Yeah, buddy.

(Note to Jen:  I bet you could do this with turkey bacon, no problem.)

Since wrapping a glazed meatloaf in bacon takes a little thought, I took pictures of the process.

I didn’t want the meatloaf sitting in the pan, since I wanted the bacon to get crisp, so I took one of my cooling racks and set it on top of my largest glass baking dish.  Then I laid the strips of bacon across it, alternating them slightly, so that they hung down the sides.

I just formed the loaf on top of the bacon – it’s a really moist meatloaf and there’s no way you could form the loaf and then place it on the bacon.  Then I just spooned the glaze over the top and spread it down the sides.

All wrapped up and ready to go in the oven.

And this is what it looked like when it came out of the oven.  I just want to add that this was so very good The Young One, who normally will not touch a glazed meatloaf (unless it’s barbecue sauce) not only scarfed this down but was trying to steal the bacon off of everyone else’s dinner.

Note: Since Beloved and I no longer eat grains, there is no bread in this recipe for a binder, and it really doesn’t need it.  If, however, you want to add them to stretch the recipe another serving or two, add 1 1/2 cups fresh bread, torn into small pieces, to the meatloaf when mixing.

Bacon-Wrapped Meatloaf

Bacon-Wrapped Meatloaf

serves 6

1 tablespoon butter

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 tablespoon fresh thyme, finely chopped

1 teaspoon salt

1/2 teaspoon ground black paper

2 teaspoons dry mustard

1/4 cup milk

2 pounds ground chuck or a mixture of 1 pound ground chuck and 1 pound ground pork or veal

8 slices thick-cut bacon

1 – 6 oz. can tomato paste, divided

3 tablespoons water

3 tablespoons apple cider vinegar

2 – 3 tablespoons honey

1 teaspoon prepared mustard

1/2 teaspoon salt

Preheat the oven to 350º F.

Melt the butter in a small skillet over medium-low heat; cook the onion until soft but not brown, about 5 minutes.  Add the garlic and cook for another minute.  Remove from heat and set aside.

Place a rack on or in a large, glass baking dish.  Alternating slightly, lay the strips of bacon across the rack, one end in the middle and allowing the other end to hang over the side of the dish.  Set aside.

In a small bowl, mix 3 tablespoons of the tomato paste with the water, apple cider vinegar, honey, prepared mustard and 1/2 teaspoon of salt.  Set aside.

In a large mixing bowl, combine the remaining ingredients with the onion/garlic mixture and the remaining tomato paste and gently but thoroughly mix with your hands.  Form into a loaf directly on top of the bacon, leaving enough of the bacon uncovered to wrap the top of the meatloaf.  Spoon the glaze over the top of the meatloaf and spread down the sides, covering it completely.  Lift the ends of the bacon hanging down the sides and place over the top of the meatloaf.

Bake for an hour, or until the meatloaf is cooked through and the bacon is brown and crisp.  Allow to rest for 10 minutes before serving.

Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday.

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13 thoughts on “Bacon-Wrapped Meatloaf”

  1. Oh my goodness. Are you kidding me? Bacon, meatloaf, and what else could go wrong? I wouldn’t even need a side for that baby! I have triple smoked bacon in the freezer in cryo wrap that is just begging to be used. Funny part is though, I can make a mean meatloaf at work when it is for hundreds of people. Ask me to do it at home for 3 to 4? Bomb city. My parents like to make sport of that. Now you know one of my secrets. LOL

  2. My man would want a side of mashed potatoes to go with that. But, then he wants a side of potatoes to with with about anything. I may have to break down and make something like this for them. I can’t remember the last time I made a meatloaf.

  3. I really should make this for Gary for supper tonight. I think he would be in heaven! : ) I am going to dash off to the market right this second. Thanks for the good idea of a perfect fall dinner!

  4. I now know what we’ll be buying at the Farmer’s Market this weekend. You inspired me to find out more about the beef vendor, and he grass feeds his cows all year round (and was impressed that I asked that question!) We made a great slow roast with our first purchase, and tacos with our second. He does corn feed the hogs in winter, though, so I’ll have to find another bacon source. Mmmmm.

    1. Don’t be so quick to find another source for pork – hogs have a single-chambered stomach, the way people do, and eating grains doesn’t make them sick the way it does cows. Hogs also don’t eat just grass because of this, and domestic pigs often have their diets supplemented with different grains when the pasture doesn’t provide enough variety for their forage. Our farmer supplements their diet with organic corn, barley and occasionally roasted organic soybeans. Since anything certified organic cannot be GMO, I am fine with the hog having its diet supplemented. As Jon pointed out when we had this discussion via email, the hogs live in the open in fresh air and life a very stress-free life. Just the way they should.

      Ask your farmer if the corn he feeds his hogs is certified organic. If it is, buy it.

  5. Ohhhhhhhhhhhhhhhhh! I bet this would be a meatloaf my hubby would actually eat – and enjoy! I don’t make meatloaf because he despises it, but I bet with your recipe, I’ll be able to change his mind! And I’m with The Young One – I don’t like meatloaf unless it’s slathered with barbecue sauce, so I bet I’ll enjoy this, too! 😉

  6. Meatloaf is something I never have had a good recipe for….so I am going to try this one soon.

    BTW I made a friend here who wants to go in on a side of grass fed beef from the Big Island. I just need to buy a garage freezer first!

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