After seeing a stuffed, bacon wrapped meatloaf video on Facebook, I was determined to make it. There was no recipe so I adapted a regular meatloaf recipe and it turned out great.
Here’s how I did it.
- Mix up your regular meatloaf recipe. For three adults and a child, I used 2 pounds of organic, grass fed ground beef that was 96/4.
- I sauteed onions and bell peppers and added them to the meat mixture, along with whatever else you normally put in your meatloaf.
- Line a pan with bacon so that about 1/3 of the strips are hanging over the edge of the pan.
- Press 1/2 of the meat mixture into the pan, making a “trough” down the middle.
- The recipe showed putting the Babybel circles of cheese down the middle, standing up, with the flat sides against each other. My meatloaf seemed a bit shallow so I cut the circles in half and stood them up with the flat (cut edge) down in the meat.
- The recipe showed adding chopped tomatoes and pickles at this point but Chad doesn’t like pickles so I didn’t add those. When I do it again, I’ll probably add tomato sauce with a little herbs and maybe brown sugar.
- Add the remaining meat mixture, press down.
- Fold the bacon over the top.
I baked it at 350 for about 45 minutes, took it out of the oven, poured off the grease, let it cool for maybe an hour. All this was during going to pick up Addie.
After it was cooled enough to safely handle, I placed it on a rack (the type you use for cooling cookies), put that over a sheet cake pan, put it back in the oven at 350 for 30 – 45 minutes for the bacon to crisp up all the way around.
It seemed to be a big hit!
Just typing the recipe, it seems like way more trouble than it really is. It was quite easy to make.
I will make it again. Also, I think it would freeze just fine but I don’t think it will be around long enough to worry about freezing it.