Bacon-Wrapped Meatloaf with Brown Sugar Glaze

For Glaze (I often double this)

  • ½ cup ketchup or chili sauce
  • 4 tablespoons brown sugar
  • 4 teaspoons cider vinegar or white vinegar

For Meatloaf

  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped medium
  • 2 medium cloves garlic, minced
  • 2 large eggs
  • ½ teaspoon dried thyme
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon hot pepper sauce
  • ½ cup plain yogurt
  • 1.5 pounds ground beef (could try bison or turkey, too)
  • ½ pound ground pork
  • ⅔ cup Saltine crackers, crushed (about 16)
  • ⅓ cup minced fresh parsley leaves
  • 6 – 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)

If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen
minutes of baking. If available at your supermarket in the meat case or by
special order, you can use 2 pounds meatloaf mix in place of the ground
beef, pork, and veal.

1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.

2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool
while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and yogurt. Place egg mixture, meat, parsley, onion mixture, and crackers to a large bowl; mix with fork (or your hands) until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Form loaf into approximately 9-by-5-inch
loaf shape on a piece of foil lining a small cookie rack. Place this on a foil lined pan (with sides, as this will all drip quite a bit). Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf,
5. Bake loaf until bacon is crisp and loaf registers 160
degrees, about 1 hour (mine took 1 h 20 m last time). Cool at least 20 minutes. Simmer remaining glaze over medium heat until
thickened slightly. Slice meat loaf and serve with
extra glaze passed separately.

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