|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Take your meatloaf to the next level with a few strips of bacon! This delicious bacon-wrapped meatloaf gets fabulous flavor from grated natural Parmesan cheese, Cajun spices, and a tasty barbecue sauce glaze.
You can use candied brown sugar bacon to coat the meatloaf, or skip the brown sugar and use plain, partially cooked bacon strips.
- 4 strips lean bacon
- 2 tablespoons brown sugar (optional)
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1 medium onion (finely chopped)
- 1 red bell pepper (or orange, finely chopped)
- 2/3 cup fine dry breadcrumbs
- 1/3 cup Parmesan cheese (freshly grated)
- 1/3 cup evaporated milk (or whole milk)
- 1 large egg (slightly beaten)
- 1 teaspoon Cajun seasonings
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt (1 teaspoon if the Cajun seasoning is salt-free)
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 cup barbecue sauce
Gather the ingredients. Preheat the oven to 350 F.
Line a rimmed baking pan with foil; lightly oil the foil or spray with nonstick cooking spray.
Cut the bacon strips in half crosswise and coat them with the 2 tablespoons of brown sugar, if using. Arrange the bacon on a foil-lined rimmed baking sheet and bake for 15 to 20 minutes, or until almost crisp. Remove the bacon from the oven and let it cool.
In a large bowl, combine the ground beef, pork, onion, bell pepper, breadcrumbs, cheese, milk, egg, Cajun seasonings, Worcestershire sauce, salt, and pepper.
Put the ground meat mixture on the prepared foil-lined baking pan and shape into a loaf.
Spread barbecue sauce over the loaf and arrange the bacon strips over the top.
Bake the meatloaf until the bacon is crispy and loaf is firm, about 1 hour to 1 hour and 10 minutes. If unsure, check the loaf with an instant-read food thermometer inserted into the center of the loaf. The minimum safe temperature for ground meat is 160 F/71 C.
Let stand for 10 minutes before slicing or moving to a serving platter.
How to Store and Freeze
- Transfer leftover meatloaf to a covered container or wrap it in foil and refrigerate for up to 4 days.
- To freeze leftover meatloaf or a whole loaf, transfer the cooled meatloaf to an airtight container or freezer bag, or wrap it tightly in plastic wrap and foil. Label with the name and date and freeze it for up to 3 months.
- If you like to plan meals ahead, double the recipe and bake two loaves, one with bacon and one without the bacon and topping. Wrap and freeze the loaf without bacon for up to 2 months. Remove the wrapping from the frozen meatloaf and place it on a baking pan. Bake it in a preheated 350 F oven for 1 hour. Brush with barbecue sauce and cover with the strips of partially cooked bacon. Continue cooking for about 30 to 45 minutes longer, or until it reaches 165 F in the center.
- For less mess, combine the meat mixture in a large zip-close storage bag. Knead the bag until the meatloaf mixture is well blended. Or use disposable gloves to mix the ingredients.
- For a fun and quick meal, bake the meat mixture in lightly greased muffin cups. Brush barbecue sauce over the top each meatloaf muffin and place a small piece of bacon on each one. Bake meatloaf muffins for about 30 minutes.
- Omit the pork and use 1 1/2 pounds of 80/15 or 85/10 ground beef.
- Sneak about 1/2 cup of shredded carrot into the meatloaf for a healthier main dish.