Smoked Beef Bacon-Wrapped Meatloaf
This meticulously tested system, designed by applying engineering principles to cooking, eliminates guesswork to deliver a bacon-wrapped meatloaf with a shatteringly crisp exterior and a tender, juicy interior, completely avoiding the soggy bottom associated with loaf pans.
Equipment
- Medium nonstick pan
- Large Bowl
- baking sheet
- Parchment or nonstick foil
- Digital probe thermometer
- Sharp serrated knife
Ingredients
Calculated Component List (Meatloaf Base)
- 1 Tbsp extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2.5 lbs ground beef and veal meatloaf mix
- 2 eggs lightly beaten
- 2/3 cup whole milk
- 1/3 cup ketchup (+ 2 Tbsp for the glaze)
- 1 Tbsp dijon mustard
- 1.5 Tbsp worcestershire sauce
- 1/4 cup fresh parsley minced
- 1 cup panko bread crumbs
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp brown sugar
- 12 strips smoked beef bacon
Instructions
Blueprint for Success
- Preheat the oven to 350 degrees and line a baking sheet with parchment or nonstick foil. This preparation is essential for preventing the bottom from sticking and allowing for easy cleanup.
- Heat the oil in a medium nonstick pan until it is hot, but not smoking. Add the onion and saute until translucent, about 3-5 mins. Add the garlic and saute 2 mins more. Cool to room temperature. This cooling step is mandatory; adding hot aromatics to raw meat will begin to melt the fat prematurely, leading to a dry result.
- While the onion mixture is cooling, combine the remaining ingredients (except 2 Tbsp ketchup, brown sugar, and smoked beef bacon) in a large bowl. Add the onion mixture and mix well to combine. I recommend using your hands to mix, as this allows you to feel the texture and ensure the binder is evenly distributed without overworking the proteins.
- Form the meatloaf mixture into a rectangle loaf directly on the prepared baking sheet. Whisk 2 Tbsp ketchup with 1 Tbsp brown sugar and brush over the meatloaf. This initial layer of glaze acts as an adhesive for the bacon strips.
- Lay the strips of smoked beef bacon over the meatloaf from short end to short end, overlapping slightly. Be sure the top, sides, and ends are completely covered. This is the critical step for thermal protection.
- Bake for about 1 hour to 1 hour, 15 mins, rotating the pan once or twice in the oven as it bakes to ensure even browning.
- The target internal temperature for this dish is exactly 160 degrees Fahrenheit. It is essential to use a digital probe thermometer to measure the thickest part of the loaf. Once you reach 160 degrees, remove the meatloaf from the oven and tent it loosely with foil. The 10-minute rest period is mandatory because it accounts for necessary carryover cooking. During this time, the internal temperature will rise to the safe threshold of 165 degrees while the juices redistribute through the protein fibers. If you cut into the loaf immediately, the moisture will escape, leaving the meat dry and the texture compromised.
Notes
The structural integrity of the loaf is significantly higher when it is allowed to form its own crust on a flat surface, as the lack of side walls encourages the proteins to bind more tightly during the initial stages of cooking. Store any remaining portions in an airtight container for 3-4 days. When reheating, use a low-temperature oven or toaster oven at 300 degrees until the internal temperature reaches 145 degrees. If you prefer a more intense flavor, you can apply a second thin layer of the glaze over the bacon during the last ten minutes of cooking, though this may slightly soften the crispness of the exterior.
Nutrition
Calories: 704kcalCarbohydrates: 18gProtein: 52gFat: 51g
Tried this recipe?Let us know how it was!