Bacon-Wrapped Meatloaf

When we first started dating, I asked Garrett once if I could make him anything, what would it be? His answer?

Yes, my friends, that is a “tank” made of various meats. Apparently for carnivores like my man, this looks like the perfect dinner, but not so much to me. So I have yet to make the meat tank, but I did compromise with another meat-wrapped meat dish – Bacon-Wrapped Meatloaf!

I added in things like sauteed mushrooms and fresh herbs to give the dish more flavour and sneak in a few little veggies. Then I smothered it in a sweet ketchup-honey glaze. Needless to say, Garrett was very happy about this dinner.

What you’ll need:

In a skillet on medium-high, heat olive oil. Add mushrooms and sauté for 2-3 minutes until soft.

In a large bowl, combine meat, salt, pepper, eggs, onion, sautéed mushrooms, chili flakes, thyme, oregano and garlic. Evenly distribute the mushrooms to ensure the loaf bonds.

Form mixture into a loaf shape on a broiler pan, which will allow the fat to drain. Line the bottom of the pan with tin foil to make clean up easier.

Lay bacon slices over the top of the loaf, and tuck the ends underneath the loaf.

Place in the oven and cook for 15 minutes.

Meanwhile make the sauce: Combine ketchup, honey, Worcestershire and dry mustard.

Spread the sauce over the bacon with a spoon and return to the oven for another 45 minutes or until a meat thermometer reads 170°F when inserted into the middle.

I broiled it for a couple of minutes at the end to make the top extra crispy. But be careful and watch it the whole time or you’ll be like me and burn a couple of spots on the top. Good thing that I like my meat “well done”, right?

Printable Version

Slice and serve up with you favourite vegetables. I made a Sautéed Lemon Kale to go alongside it.

Sautéed Lemon Kale

What you’ll need:
A large bunch of Kale, washed with the leaves torn off the stem
2 cloves Garlic, thinly sliced or minced
1 tbsp Olive Oil
Juice from 1/2 a Lemon
Salt to taste

In a large pot, heat the olive oil on medium-high heat and sauté the garlic for a couple of minutes.

Pour the lemon juice into the pot and stir to combine with the steamed kale leaves. Season to taste.