Best Beef Bacon Meatloaf Recipes

BEEF & BACON MEATLOAF

Steps:

• Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.
• Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.
• Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.

BEEF AND BACON MEATLOAF

Steps:

• Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
• Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.

BEEF & BACON MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the onion and lardons until the onion is soft and the lardons are cooked through and golden at the edges. Remove from the heat and add the smoked paprika, breadcrumbs, mince, egg and half of the crushed garlic. Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the onion marmalade evenly over the top and place on a tray in the oven for 35-40 mins.
• Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic, the rest of the onion marmalade and half of the basil. Season, stir and heat gently until ready to serve.
• Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve with the tomato sauce and the rest of the basil leaves scattered over.

BISON/BEEF MEATLOAF WRAPPED IN BACON

Steps:

• 1. Prep the onions and mushrooms with a knife, or in a food processor. Add to a large sauté pan with the butter and oil, and cook on med-high heat, for about 10 minutes, until the moisture from the mushrooms is evaporated, and the mixture is lightly browned. Add to a large mixing bowl. Allow cooling for 15 minutes. 2. Add all the remaining ingredients, except the meat, and mix well. Add the meat and mix gently until combined. Do not over-mix. Preheat oven to 325 degrees F. - Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high

WAGYU BEEF AND BACON MEATLOAF

Steps:

• PREPARING THE FULLBLOOD WAGYU BEEF AND BACON MEATLOAF: Preheat oven to 400°F.In a food processor, pulse the 8 chopped pieces of bacon and torn bread pieces until smooth (this is the bacon and bread mixture).In a large bowl, mix the minced onion, minced garlic, Fullblood Wagyu ground beef, ketchup, eggs, kosher salt, freshly ground black pepper, and bacon and bread mixture.Add the chopped parsley to the bowl, and stir gently. Make sure all ingredients are blended well.Line a cookie sheet (with a lip on it) with aluminum foil and then parchment paper. Form the meatloaf mixture into a 12-inch by 5-inch log. Smooth the surface.In a small bowl, mix 1/2 cup of ketchup and the Sriracha sauce to create the glaze.Coat the meatloaf (log) with the glaze.Next, arrange the 8 slices of bacon that are cut in half across the meatloaf. Tuck the edges down the sides of the loaf.
• FINAL STEPS: Bake the Fullblood Wagyu meatloaf until cooked through (about 60 minutes). Make sure the bacon is crispy and the inter-nal temperature reads 160°F. Let the dish rest for 10 to15 minutes. Slice, serve, and enjoy!

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET

Steps:

• Heat oven to 375°F with rack in middle.
• Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
• Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
• Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
• Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
• Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
• If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
• Let meatloaf rest in pan 10 minutes before transferring to a platter.

BEEF AND BACON MEATLOAF

Steps:

• Preparation Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup BBQ sauce, and next 3 ingredients. Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining BBQ sauce between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F with rack in middle position. Meanwhile, stir together bread crumbs and milk in a large bowl and set aside. Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool. Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive. Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it. Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes. If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes. Let meatloaf rest in pan 10 minutes before transferring to a platter. •Leftover meatloaf keeps, well covered and chilled, 4 days.

BON APPETIT'S BEST BEEF & BACON MEATLOAF RECIPE - (3.9/5)

Steps:

• Preheat oven to 350° F. Line a rimmed baking sheet with foil, then parchment paper. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12-x5-inch), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165°F and bacon is crisp, 70 to 80 minutes. Let rest 10 minutes before slicing.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE | EPICURIOUS.COM

Steps:

• Heat oven to 375°F with rack in middle.
• Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
• Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
• Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
• Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
• Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
• If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
• Let meatloaf rest in pan 10 minutes before transferring to a platter.
• Cooks' Notes:
• •Smoked paprika from Spain is the latest smoky flavor, after chipotle chiles, but don't despair if you can't find it. Skip it and you'll still end up with a delicious meatloaf.
• •Meat that's been ground once will be coarser and will give your meatloaf a more appealing texture. This may be a special request at your supermarket or from your butcher.
• •This recipe also works with regular ground chuck or bison.
• •If you are making the meatloaf along with the scalloped potatoes, you can bake them side by side on the same rack in the oven. If your pans won’t fit side by side, put the meatloaf in the upper third and the potatoes in the lower third. When it comes to broiling, though, broil each one separately, so that you have more control over how much each dish browns.
• •Leftover meatloaf keeps, well covered and chilled, 4 days. It makes a mean sandwich with caramelized onions and Dijon mustard, or simply lettuce, tomato, and mayonnaise.