Add a comment: Bacon Wrapped Meatloaf
Main Course Bacon Wrapped Meatloaf
Made With: Beer 'n Brat Mustard
- 1 tablespoon vegetable oil
- ½ medium white onion, chopped (roughly 1 cup)
- 2 medium garlic cloves, minced
- 2 large eggs
- ½ cup heavy cream
- 2 tablespoons Silver Spring Beer’n Brat Mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds ground pork
- 1 pound pork sausage
- 1 cup Panko bread crumbs
- ¼ cup finely chopped fresh Italian parsley leaves
- 11 bacon strips
Preheat the oven to 400 degrees. Line a baking sheet with tinfoil.
Sauté over medium heat in the oil, the onion and garlic until softened.
In a large bowl add the eggs, cream, Silver Spring Beer’n Brat Mustard, and Worcestershire sauce. Whisk together until well combined. Add the onion and garlic, salt & pepper, pork, sausage, bread crumbs, and parsley to the bowl. Mix thoroughly until combined. Do not overwork the mixture. (We used our hands for a more gentle approach.)
Place the mixture onto the sheet pan and form into a 9x5 inch loaf. Cover the loaf with the bacon strips.
Cook for 55-65 minutes or until the internal temperature reaches 155 degrees. Remove and let cool for about 10-15 minutes before cutting.
Recipe courtesy of Based in part on a Cooking Channel recipe, it has been modified by Silver Spring Foods, Inc.
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