BACON WRAPPED SALISBURY MEATLOAF

Bacon Wrapped Salisbury Meatloaf image

Provided by Garrison Wayne

Time 1h35m

Number Of Ingredients 15

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2 c fresh white bread crumbs (cut in to small cubes) (no crust)
1 can(s) French onion soup (I use Campbell's), 10.5 oz
4 Tbsp tomato sauce (divided)
2 Tbsp milk
2 Tbsp Worchestershire sauce
2 large eggs (beaten)
1 tsp salt
1/2 tsp black pepper
1 tsp dry whole leaf thyme (crushed)
4 tsp dehydrated onion flakes
1 tsp garlic powder
2 lb ground beef chuck 80/20
5 slice thin cut bacon
1/2 c water
1 Tbsp corn starch

Steps:

1. Measure 4 Tbsp of the onion soup and 2 Tbsp of the tomato sauce in a large bowl. Add the bread crumbs, eggs, milk, Worcestershire, onion flakes, and the remaining seasonings. Stir to mix well. Let sit 10 minutes to allow the bread crumbs to soak up the liquids.
2. Gently mix in the 2 pounds ground beef chuck. Do this by working with your hands. Do not over mix or the meatloaf will be tough.
3. On a baking sheet (jelly roll pan), that is lined with non-stick foil, form the meat mix in to a loaf about 3x3x10. Wrap the loaf, lengthwise with the bacon slices.
4. Bake the meatloaf in a 350 degree oven for 1 hour and 10 minutes. The last 10 minutes turn the oven up to 425 degrees to get the bacon a little crispier.
5. Let the meatloaf rest, uncovered on the counter for 30 minutes before slicing. While it is resting, make the gravy.
6. To make the gravy, place the remaining can of French Onion Soup, the other 2 Tbsp of tomato sauce, the water, and the corn starch in a small saucepan. Heat until it comes to a boil, stirring constantly.
7. Serve the meatloaf with a little of the sauce on top.