|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|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.|
This delicious bacon-wrapped meatloaf is enhanced with grated natural Parmesan cheese, Cajun spices, and a tasty barbecue sauce glaze.
I like to use candied brown sugar bacon to coat the meatloaf, but you can 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 or orange bell pepper, finely chopped
- 2/3 cup fine dry bread crumbs
- 1 large egg, slightly beaten
- 1/3 cup grated fresh Parmesan cheese
- 1 teaspoon Cajun seasonings
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup evaporated milk or whole milk
- 1/2 cup barbecue sauce
Heat 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, bread crumbs, egg, cheese, Cajun seasonings, Worcestershire sauce, salt and pepper, and the milk.
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 meat 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.**
Let stand for 10 minutes before slicing or moving to a serving platter.
*The minimum safe temperature for ground meat is 160 F (71 C) and the minimum safe temperature for ground poultry is 165 F (74 C).