The more I cook, the more I realize how much I absolutely love cooking comfort food. And eating comfort food. I really love eating comfort food. And I’ve been doing a lot of it lately. This meatloaf has been one of our favorites.
Covering your dinner with bacon can’t be a bad thing. This meatloaf is covered in 10 strips of bacon which give it great flavor and create a great slicing guide. I got this recipe from The Pioneer Woman, my go-to for comfort food. Try her pot roast! It makes me smile just thinking about it. The only change I made to this meatloaf was to add some caramelized onion.
I’ve made this twice now. The first time I followed the recipe exactly, but felt that the bacon was kind of soggy. So the next time I baked the meatloaf without the sauce at the beginning of the cooking time at an attempt to crisp it up a little before putting the sauce on. I think it was better, not so much that I could definitely tell a difference but enough that I will do it that way in the future. Either way the bacon is a great addition and makes this meatloaf spectacular. It would still be good without the bacon, so leave it out if you must.
I don’t have a roasting pan. Not sure why. I should probably get one. So I baked the meatloaf on a shallow baking pan lined with parchment. It releases a lot of juice, so I soaked it up with paper towels after it came out of the oven. I can see why a roasting pan would be helpful, but don’t fret if you don’t have one. You don’t need it.
This would easily feed 8 people, possibly 10. Ben and I can easily make 3 meals out of it. Sliced for dinner the first night, then meatloaf sandwiches for lunch or dinner a couple of times. Few things can beat a meatloaf sandwich on some soft white bread. Enjoy!
Bacon Wrapped Meatloaf with Caramelized Onions
From The Pioneer Woman
- 1 medium yellow onion, halved and sliced thin
- 1 tablespoon butter
- 1 cup milk
- 6 slices white bread
- 2 pounds ground beef (I used 1 pound of 85/15 and 1 pound of 93/7)
- 1 cup grated Parmesan cheese
- 1/4 teaspoon seasoned salt
- 3/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/3 cup minced Italian parsley
- 4 whole eggs, beaten
- 10 slices Thin/regular Bacon
- 1 to 1 1/2 cups ketchup
- 1/4 to 1/3 cup brown Sugar
- 1 teaspoon dry mustard
- Caramelize the onion: Heat 1 tablespoon of butter and drizzle of olive oil over medium heat in a skillet. Add the sliced onion and stir the onion to coat with butter. Sprinkle with kosher salt and a generous pinch of sugar. Let cook, stirring occasionally and monitoring the heat so the onions do not burn, 10-15 minutes. Onions should be brown and soft. If the onions begin to crisp and burn and there is no moisture left in the pan, add a few teaspoons of water. Remove from the pan from the heat and let cool.
- Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
- Place the ground beef, milk-soaked bread, onion, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
- With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
- Lay bacon slices over the top, tucking them underneath the meatloaf.
- Cook meatloaf for 15 minutes.
- While the meatloaf is cooking, make the sauce: stir together ketchup, brown sugar and mustard in a mixing bowl. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
- Bake for 30 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.