{"id":5087,"date":"2013-04-18T08:28:28","date_gmt":"2013-04-18T14:28:28","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5087"},"modified":"2013-04-18T08:28:28","modified_gmt":"2013-04-18T14:28:28","slug":"bacon-wrapped-meatloaf-with-caramelized-onions","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/04\/18\/bacon-wrapped-meatloaf-with-caramelized-onions\/","title":{"rendered":"Bacon Wrapped Meatloaf with Caramelized Onions"},"content":{"rendered":"

The more I cook, the more I realize how much I absolutely love cooking comfort food. \u00a0And eating comfort food. \u00a0I really love eating comfort food. \u00a0And I’ve been doing a lot of it lately. This meatloaf has been one of our favorites.<\/p>\n

\"baconmeatloaf\"<\/a><\/p>\n

Covering your dinner with bacon can’t be a bad thing. \u00a0This meatloaf is covered in 10 strips of bacon which give it great flavor and create a great slicing guide. \u00a0I got this recipe from The Pioneer Woman, my go-to for comfort food. \u00a0Try her pot roast<\/a>! \u00a0It makes me smile just thinking about it. \u00a0The only change I made to this meatloaf was to add some caramelized onion.<\/p>\n

I’ve made this twice now. \u00a0The first time I followed the recipe exactly, but felt that the bacon was kind of soggy. \u00a0So 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. \u00a0I 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. \u00a0Either way the bacon is a great addition and makes this meatloaf spectacular. \u00a0It would still be good without the bacon, so leave it out if you must.<\/p>\n

I don’t have a roasting pan. \u00a0Not sure why. \u00a0I should probably get one. \u00a0So I baked the meatloaf on a shallow baking pan lined with parchment. \u00a0It releases a lot of juice, so I soaked it up with paper towels after it came out of the oven. \u00a0I can see why a roasting pan would be helpful, but don’t fret if you don’t have one. \u00a0You don’t need<\/em>\u00a0it.<\/p>\n

This would easily feed 8 people, possibly 10. \u00a0Ben and I can easily make 3 meals out of it. \u00a0Sliced for dinner the first night, then meatloaf sandwiches for lunch or dinner a couple of times. \u00a0Few things can beat a meatloaf sandwich on some soft white bread. \u00a0Enjoy!<\/p>\n

Bacon Wrapped Meatloaf with Caramelized Onions<\/h2>\n

From The Pioneer Woman<\/p>\n

Ingredients<\/em><\/p>\n

Meatloaf<\/p>\n

    \n
  • 1 medium yellow onion, halved and sliced thin<\/li>\n
  • 1 tablespoon butter<\/li>\n
  • 1 cup milk<\/li>\n
  • 6 slices white bread<\/li>\n
  • 2 pounds ground beef (I used 1 pound of 85\/15 and 1 pound of 93\/7)<\/li>\n
  • 1 cup grated Parmesan cheese<\/li>\n
  • 1\/4 teaspoon seasoned salt<\/li>\n
  • 3\/4 teaspoons salt<\/li>\n
  • 1\/2 teaspoon ground black pepper<\/li>\n
  • 1\/3 cup minced Italian parsley<\/li>\n
  • 4 whole eggs, beaten<\/li>\n
  • 10 slices\u00a0Thin\/regular Bacon<\/li>\n<\/ul>\n

    Sauce<\/p>\n

      \n
    • 1 to 1 1\/2 cups ketchup<\/li>\n
    • 1\/4 to 1\/3 cup brown Sugar<\/li>\n
    • 1 teaspoon dry mustard<\/li>\n<\/ul>\n

      Directions<\/em><\/p>\n

        \n
      1. Caramelize the onion: Heat 1 tablespoon of butter and drizzle of olive oil over medium heat in a skillet. \u00a0Add the sliced onion and stir the onion to coat with butter. \u00a0Sprinkle with kosher salt and a generous pinch of sugar. \u00a0Let cook, stirring occasionally and monitoring the heat so the onions do not burn, 10-15 minutes. \u00a0Onions should be brown and soft. \u00a0If the onions begin to crisp and burn and there is no moisture left in the pan, add a few teaspoons of water. \u00a0Remove from the pan from the heat and let cool.<\/li>\n
      2. Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.<\/li>\n
      3. 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.<\/li>\n
      4. 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!)<\/li>\n
      5. Lay bacon slices over the top, tucking them underneath the meatloaf.<\/li>\n
      6. Cook meatloaf for 15 minutes.<\/li>\n
      7. 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.<\/li>\n
      8. 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.<\/li>\n<\/ol>\n

         <\/p>\n