Bacon wrapped meatloaf. Comfort food (bacon) wrapped around more comfort food (beef and pork). It’s a crazy delicious dinner, unless you don’t eat meat, in which case I feel a little bit guilty…
I have a few vegetarian friends, a few friends that can’t eat carbohydrates, and several diabetic friends – all who I hope occasionally read this site, and I have never felt guilty about posting a recipe – until now.
This artery clogging gluttonous guilty pleasure of a meatloaf is insane. Meat and pork wrapped in bacon (the gift from the gods)? Oh, there’s not a single healthy thing I can think to say about this. The measly one carrot, celery stalk, half and onion – they don’t even count as vegetables here. They just add to volume of meatiness. And, of course, meatloaf and mashed potatoes are blood brothers and go hand in hand so that was on the table with the bacon wrapped meatloaf, too.
When you can’t find me for the next week, it is because I died trying to run off the guilt of enjoying bacon wrapped meatloaf.
If you’ve tried my Bacon Wrapped Meatloaf recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
If the bacon wrapped meatloaf wasn’t comforting enough for you, give these recipes a try:
Spicy Sausage Meatloaf Burgers
Slow Cooker Barbecue Mac and Cheese
Bacon Wrapped Meatloaf
AmericanIngredients
- 1 stalk of celery
- 1/2 small onion
- 1 large carrot
- 1 tablespoon oil
- 1 pound all natural sausage
- 2 pounds lean ground beef
- 2 pieces of white bread - crusts removed and torn into small pieces (or 1 cup panko bread crumbs)
- 14 ounce can evaporated milk
- 2 eggs - lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- 1 cup canned tomato sauce
- 1 clove garlic - minced
Instructions
- Preheat oven to 350 degrees.
- In a food processor fitted with the steel blade attachment, pulse together carrot, onion, and celery until fined minced.
- Heat oil in a nonstick skillet set over medium heat and cook the onion mixture until softened, about 5 minutes. Allow to cool.
- In a small bowl, place bread or breadcrumbs and pour in evaporated milk. Set aside.
- In a large bowl, combine meats, eggs, Worcestershire sauce, salt, cheese, tomato sauce, garlic, and cooled onion mixture with 2 forks.
- Mix in breadcrumb mixture.
- In a large loaf pan, lay one end of a slice of bacon on one end of the pan, so the other end comes up over the side. Lay the next slice over the first slice so that it overlaps, and the end comes up over the other side of the pan.
- Repeat until the whole bottom of the pan is lined with bacon.
- Place meatloaf mixture on top of bacon and fill to the top.
- Take the ends of the bacon and wrap them up over the top of the meat mixture.
- Bake for 1 hour, pull from oven and carefully drain off a bit of the fat.
- Return to the oven and bake for 30 minutes more.
Notes
- I added 1/2 of a red pepper to the onion mixture ‘cuz that’s just how I roll.
- I didn’t have evaporated milk on hand so I used 1 cup buttermilk in its place.
- I had to use 2 loaf pans with the amount of meat I used.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Lauren at KeepItSweet says
wow that would make my husband so happy
Biren @ Roti n Rice says
Hey Kita! I am from your SITS tribe, Spot. You have a nice space here.
Your intro made me LOL! This may not be the healthiest dish but it sure sounds tasty and would make 2 very happy teenagers at our home 🙂
Corned Beef and Kimchi says
I still haven’t found a meatloaf recipe I’m in love with.. will have to try this one!
Julia says
Holy cow, this is fabulous. Screw health. Sometimes you just NEED an epic artery clogging monstrosity like this!
Nicole says
Where did the gravy come from? Is that from the pan drippings?
srart says
Hey! I just wanted to let you know that another blogger used this photo in a post about “Cupcake Abuse” (even thought it isn’t a cupcake). She didn’t give you credit or link to your blog from her blog or her Facebook page:
https://www.facebook.com/TheCupcakeCritic
https://www.thecupcakecritic.com/2012/05/stop-cupcake-abuse.html
Just thought you may want to know. 🙂
Kita says
Thank you, I left them a comment. Hopefully they will give me some credit 🙂
Mary Downey says
Oh yeh, now that’s some REAL food right there ! I come from Glasgow, Scotland, where clogged arteries are a way of life…..kidding ! I now live in USA, where my passion for good old meat and potatoes have been somewhat frowned upon in recent years due to…clogged arteries in the USA haha ! Sadly, one cannot live on cholesterol alone, but once in a while you have to dust off your meat grinder, pay homage to fatty bacon, and enjoy…oh so enjoy, a meal such as this to keep you grounded. Thank you for sharing this delicious recipe, I am just drooling ! I’ll be back for sure. Thinking of starting my own blog soon, so your recipes give me hope for the world ! haha. Cheerio for now….
Candace Karu says
Looks like a must-try. Yummy!