Grandma's Braided Bacon Meatloaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp unsalted butter
1 med sweet onion, cut in med dice
2 garlic cloves, thinly sliced
1½ cups ketchup
¼ cup packed lt brown sugar
½ tsp smoked paprika
2 large eggs
2 Tbsp A.1. sauce
1 Tbsp Worcestershire sauce
1 tsp table salt
1 tsp freshly ground black pepper
1 4-oz can diced green chiles, undrained
1 cup bread crumbs (we use panko)
2lbs ground meatloaf mix (beef, veal pork)
1lb thin-sliced bacon (16 slices package)
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Directions: |
Directions:Preheat oven to 350°F. Lightly mist 9x13” baking pan with cooking spray.
In large nonstick skillet, melt butter over med-high heat. Add onion & garlic; sauté until onion is soft and turning golden brown on edges, 4-6 min. Remove from heat to cool. To make a glaze, in small bowl, mix ½ cup of ketchup, brown sugar & smoked paprika. Set ketchup glaze aside. In large bowl, combine remaining 1 cup ketchup, eggs, A.1. sauce, Worcestershire sauce, salt & pepper; stir well. Add diced green chiles, bread crumbs & cooled onion-garlic mixture; mix again.
Finally, add ground meat mixture; combine until all ingredients are well mixed. I go old-school and use my hands — Form meat mixture into large meatball and leave it in bowl.
Now for creative part! Let’s make bacon weave. Just make bacon weave on sheet of parchment paper.
Pour ketchup glaze in middle of bacon weave and quickly spread it almost to edges. Shape large meatball into a traditional loaf about 11” long, then place top of loaf squarely in middle of bacon weave.
Pulling up wax or parchment paper that’s under bacon weave, cinch the bacon up to both long sides of the loaf. Once you’ve got a good handle on it, flip whole setup upside down into prepared baking pan, with bacon weave on top.
Remove paper gently, and if any bacon slices got jostled out of place, carefully put them back into position. As needed, reshape meat mixture underneath bacon with your hands to make it look like a perfect loaf.
Bake meatloaf, uncovered, about 1½ hours. Cooking times will vary depending on how thick your loaf is. Let meatloaf rest 10 min before serving.
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Personal
Notes: |
Personal
Notes: How to make a bacon weave
Set out a large, sturdy piece of wax paper; lay 8 bacon slices on paper, side by side, horizontally.
Working on left side of slices, starting at bottom, fold 1 slice to right a few inches. Skip piece above that, then fold next, folding up every other piece. Grab a new slice of bacon from your stash; lay it vertically on left side, from top to bottom.
Repeat pattern until you have 8 rows & 8 columns of bacon, beautifully woven into a grid pattern.
Now, unfold all bent pieces. That first piece of weave is now done.
To add a second vertical slice, once again start at bottom. This time you’re going to fold only pieces you didn’t touch first time. So skip that bottom piece and fold one above it all the way to left until it touches that first vertical piece.
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