Best Loaded Meat Loaf In Blanket Recipes

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GRASS-FED BEEF MEATLOAF IN A BACON BLANKET



Grass-Fed Beef Meatloaf in a Bacon Blanket image

Provided by Kemp Minifie

Categories     Beef     Pork     Roast     Kid-Friendly     Back to School     Dinner     Lunch     Meat     Ground Beef     Bacon     Fall     Winter     Family Reunion     Potluck     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings (with generous leftovers)

Number Of Ingredients 18

1 cup fresh bread crumbs (ground in food processor from 2 slices of bread)
1/2 cup milk
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 large celery rib, finely chopped
4 large garlic cloves, finely chopped
2 tablespoons olive oil
Salt
1 1/2 pounds ground grass-fed beef (preferably ground once; see Cooks' Notes)
1/2 pound ground pork (preferably shoulder, not lean; and ground once; see Cooks' Notes)
1/2 cup ketchup
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika (optional; see Cooks' Notes)
1/2 teaspoon freshly ground black pepper
6 bacon slices, halved crosswise
Special Equipment
A large, heavy rimmed sheet pan or flameproof roasting pan (not glass); instant-read thermometer

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.

LOADED VEGETABLE MEATLOAF



Loaded Vegetable Meatloaf image

Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 13

1 bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag
1 cup Progresso™ plain bread crumbs
1/4 cup milk
1 1/2 lb lean (at least 80%) ground beef
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/2 cup finely chopped yellow onion
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar

Steps:

  • Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
  • In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
  • In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
  • Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g

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