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My review
BBQ Bacon-Wrapped Meatloaf
9
comfortablefood.com
"This meatloaf is very moist and flavorful, and super easy and quick to make."
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Ingredients
1 h 25 m servings 434Original recipe yields 4 servings (1 meatloaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet.
- Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.
- Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.
- Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.
- Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3342 Ratings
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Most helpful positive review
3/10/2013
This was very different and very good - once some critical changes in measurements were made, at least to please Hubs and me. After decades of meatloaf making :) you grow to recognize how much w...
Most helpful critical review
1/16/2013
This had a good flavor, but it was way too wet to form into a log. I suggest cutting the egg to one and the bbq sauce to 1/4 cup, or add it little by little. I used 1/2 cup bread crumbs as the...
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3/10/2013
This was very different and very good - once some critical changes in measurements were made, at least to please Hubs and me. After decades of meatloaf making :) you grow to recognize how much w...
3/17/2013
Good recipe with a few changes. I have a big family so I used 2 1/2 pounds of meat, used ketchup and BBQ sauce in the meatloaf and also about a tablespoon of hot sauce and omitted the chili pow...
1/16/2013
This had a good flavor, but it was way too wet to form into a log. I suggest cutting the egg to one and the bbq sauce to 1/4 cup, or add it little by little. I used 1/2 cup bread crumbs as the...
12/25/2014
I made this today instead of turkey for a holiday dinner. It tasted great, and was extremely moist. I took other reviewers comments into consideration and tweaked the ingredients a bit. I wan...
7/5/2013
You don't need to form log if you use loaf pan. The wetness described will cook away by adding 10-15 minutes and be really moist. Dryness is biggest complaint of meatloaf. I add cheddar cheese...
2/7/2015
Definate Keeper!! My family still talks about this recipe & I made it weeks ago. I did modify the recipe taking into consideration several of the comments regarding the actual meatloaf recipe. I...
8/21/2014
This meatloaf turned out great! I'm from the Netherlands and had never had or made a meatloaf before but according to my american friends it was one of the best they had ever had... so, thanks!!...
8/4/2014
This has got to be the best meatloaf I have ever eaten. My family LOVES it. I added the chili powder, just the right spice to add a little kick.