Bacon Wrapped Meatloaf Recipe

Ground beef: Provides the main protein base for the meatloaf, adding rich flavor and texture.

Ground pork: Adds a different layer of flavor and fat content, making the meatloaf more tender and juicy.

Breadcrumbs: Helps to bind the meat mixture together and adds a slight crunch.

Egg: Acts as a binder to hold all the ingredients together.

Milk: Adds moisture to the meatloaf, ensuring it stays tender.

Salt: Enhances the overall flavor of the meatloaf.

Black pepper: Adds a subtle heat and depth of flavor.

Bacon: Wraps around the meatloaf, providing a crispy exterior and smoky flavor.

When wrapping the meatloaf with bacon, make sure to slightly overlap each slice to ensure full coverage and to prevent the bacon from shrinking away during cooking. This will help keep the meatloaf moist and add a delicious, crispy exterior.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground pork - Substitute with ground chicken: Ground chicken is a lighter alternative that still offers a good balance of moisture and flavor.

• breadcrumbs - Substitute with rolled oats: Rolled oats can absorb moisture and help bind the meatloaf together, similar to breadcrumbs.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent that works like an egg.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a dairy-free alternative that maintains the moisture in the meatloaf.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace the saltiness in the recipe.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides the smoky flavor and crispy texture.

• Allow the bacon wrapped meatloaf to cool completely at room temperature. This helps prevent condensation, which can make the meatloaf soggy.

• Once cooled, wrap the meatloaf tightly in plastic wrap or aluminum foil. This ensures that the meat stays moist and doesn't absorb any unwanted odors from the fridge.

• Place the wrapped meatloaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn and keeps the meatloaf fresh.

• Label the container or bag with the date. This helps you keep track of how long the meatloaf has been stored, ensuring you consume it while it's still at its best.

• Store the meatloaf in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer, where it can last up to 3 months.

• When ready to reheat, thaw the meatloaf in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor.

• Preheat your oven to 350°F (175°C). Place the meatloaf on a baking sheet and cover it with aluminum foil to prevent it from drying out.

• Reheat the meatloaf in the oven for about 20-30 minutes, or until it reaches an internal temperature of 165°F (74°C). This ensures that the meat is heated through and safe to eat.

• For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 1-2 minutes, or until warmed through.

• Serve the reheated bacon wrapped meatloaf with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad. Enjoy the delicious flavors all over again!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bacon wrapped meatloaf in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes to crisp up the bacon.

• Microwave Method:

  1. Slice the meatloaf into individual portions.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to prevent drying out.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Slice the meatloaf into individual portions.
  2. Heat a non-stick skillet over medium heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Place the slices in the skillet and cover with a lid.
  5. Heat for about 3-4 minutes on each side, or until warmed through and the bacon is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Slice the meatloaf into individual portions.
  3. Place the slices in the air fryer basket in a single layer.
  4. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  5. Remove when the meatloaf is hot and the bacon is crispy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover meatloaf in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and, if desired, sear the bacon in a hot skillet for a crispy finish.

• Oven: Used to bake the meatloaf at a consistent temperature of 375°F (190°C).

• Large mixing bowl: Essential for combining all the ingredients thoroughly.

• Baking sheet: Provides a flat surface to shape and bake the meatloaf.

• Meat thermometer: Ensures the meatloaf reaches an internal temperature of 160°F (70°C) for safe consumption.

• Measuring cups: Used to measure the breadcrumbs and milk accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Whisk: Helps in beating the egg before adding it to the mixture.

• Knife: Useful for slicing the meatloaf after it has rested.

• Cutting board: Provides a stable surface for slicing the meatloaf.

• Aluminum foil: Can be used to cover the meatloaf if the bacon starts to brown too quickly.

Prepare ingredients in advance: Measure and mix breadcrumbs, milk, and spices ahead of time to streamline the process.

Use a food processor: Quickly combine ground beef and ground pork with other ingredients using a food processor.

Pre-cut bacon: Lay out and pre-cut bacon slices to the appropriate length before starting.

Line the baking sheet: Use parchment paper or foil on the baking sheet for easy cleanup.

Batch cooking: Double the recipe and freeze one meatloaf for a future meal.