Glazed Bacon Wrapped Meatloaf

Here's a recipe that might tickle your taste buds!

The first time I came across this dish, it sounded kind of gross to me. Just for a second. Although I like bacon and I like meatloaf, I wasn't sure about what the glazed part meant. But then I read through the recipe and I knew that it was something that I would want us to try, at least once. In no way will this make a regular appearance on our table, but for a special treat every now and then, I see no harm. =)

I found this recipe on a blog called Our Best Bites. You can check it out here.

I also made some small adaptations to the recipe because I'm only cooking for two, not an army. This household definitely doesn't need two pounds of meatloaf yet so I cut my recipe in half. It made more than enough for the both of us to have seconds plus another meal. I substituted regular mustard for the dijon mustard (because I didn't have dijon) and instead of using ground beef, pork and veal, I only used beef and pork. I paired it with green beans and parsley potatoes. Scrumptious!

Glaze

1/2 cup chili sauce (or substitute ketchup, but I liked chili sauce)

4 tablespoons brown sugar

4 teaspoons cider vinegar (or white vinegar in a pinch)

Meat Loaf

2 teaspoons vegetable oil

1 medium onion , chopped medium

2 medium cloves garlic , minced

2 large eggs

1/2 teaspoon dried thyme

1 teaspoon table salt

1/2 teaspoon ground black pepper

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon hot sauce

1/2 cup plain yogurt (or whole milk)

1 pound ground beef chuck

1/2 pound ground pork

1/2 pound ground veal (I used more pork instead of veal)

2/3 cup Saltine crackers , crushed (about 18), or quick oatmeal, or 1 1/3 cups fresh bread crumbs

1/3 cup minced fresh parsley leaves

6 – 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

Instructions

1. For the glaze: Mix all ingredients in small saucepan and bring to a simmer. Simmer for 2-3 minutes or until slightly thickened and set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool 10-15 minutes. While meal loaf is cooling, re-heat remaining sauce and brush some over meat loaf if desired. Slice meat loaf and serve with extra glaze passed separately.

Enjoy!