It is difficult to imagine that there could be another method of making meatloaf, but I ran across this recipe from Cook's Country who developed it from another recipe in their test chicken to make the “Ultimate Bacon-Wrapped Meatloaf”. Like Cook's Country, I suggest using Bulls-Eye original barbeque sauce; but, of course, to each their own. This recipe has been slightly modified by me. If you have cooked bacon-wrapped turkey, you can see that it truly adds flavorful moisture.
¼ cup barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
17 square saltines, crushed [2/3 cup]
4 slices coarsely chopped bacon and 8 whole slices
1 onion, chopped
4 garlic cloves, minced
1/3 cup whole milk
3 large eggs
1/3 cup minced fresh parsley
¾ teaspoon sea or kosher salt
½ teaspoon black pepper [dash of cayenne for spicy meatloaf]
1-1/2 pounds 90% lean ground beef
- Adjust oven rack to upper-middle position and heat oven to 375°F. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Whisk BBQ sauce, Worcestershire, and mustard together in bowl; set aside for glaze.
- Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse chopped bacon and onion in empty processor until coarsely ground, about 10 pulses. Transfer bacon mixture to 10-inch skillet and cook over medium heat until onion is soft and translucent, about 5 minutes. Add garlic and cook about 30 seconds. Set aside off heat.
- Add milk, eggs, parsley, salt, pepper, and 2 tablespoons glaze to saltines and mash with fork until chunky paste forms. Stir in bacon mixture until combined. Add beef and knead with hands until combined.
- Lightly spray 8-1/2 x 4-1/2 -inch loaf pan and line it with plastic wrap and eight slices of bacon, the end of bacon hanging over the sides at least 1/2-inch. Brush the bacon with 3 tablespoons glaze. Next, press the meatloaf mix into the pan then fold the bacon strips over the loaf and top it with perforated [15 holes with skewer or knife] aluminum foil. Then turn the pan over with the foil-topped loaf onto a wire rack in a backing sheet and remove the plastic wrap. Press meatloaf into shape and then fold bacon slices over mixture.
- Bake until bacon is browned and meatloaf registers 150°F, about 1 hour. Remove from oven and heat broiler. Brush top and sides of meatloaf with remaining 2 tablespoons glaze. Broil meatloaf until glaze begins to char and meatloaf registers 160°F, 3 to 5 minutes. Slice and serve with biscuits or dinner rolls, salad, and side dish.