Everything is better wrapped in bacon, especially Molly’s mini meatloaves!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Bacon-Wrapped Meatloaves
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 10 min
Active: 25 min
Yield: 6 meat
Ingredients
2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup)
1/3 cup milk
1 large egg, beaten
1/2 medium onion, finely chopped (about 1/2 cup)
1/4 cup chopped fresh Italian parsley
1 teaspoon dry mustard
1/2 teaspoon ground caraway
1/2 teaspoon ground coriander
12 ounces ground beef (90/10)
8 ounces ground pork
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
6 slices center cut bacon
Directions
Preheat the oven to 400 degrees F.
Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.
In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.
Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.
Increase the oven temperature to 425 degrees F.
Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)
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Molly Yeh’s Bacon-Wrapped Meatloaves | Girl Meets Farm | Food Network