Bacon Topped Meatloaf

By carvalhohm

Ingredients

• 1 1/2 pounds extra lean ground beef
• 2 slices bread
• 2 1/2 tablespoons milk
• 1 tablespoon mayonnaise
• 1 teaspoon mustard
• 1/2 cup plus 1 tablespoon barbeque sauce
• 1/2 onion, finely grated
• 1/2 carrot, finely grated

Preparation

Step 1

Shred bread slices with your hands and soak in milk.

Finely grate carrots and onion and finely mince garlic and roasted red pepper.

Combine meat, vegetables, seasonings, spices, eggs, mayonnaise, mustard and 1 tablespoon barbecue sauce, reserving 1/2 cup barbecue sauce. I find it easiest to mix the meat mixture well with my hand.

Add soaked bread. Mix well.

Shape meatloaf on pan or in individual muffin tin size portions.

For Individual Meatloaves:

Make ball that comfortably fits into your two cupped hands and shape.
Cover each mini meatloaf with half slice of bacon. Place each into silicone or paper muffin cup.

Pour reserved barbecue sauce into small bowl and brush it on tops of meatloaves.

Bake at 350 degrees for about 30 to 45 minutes or until internal temperature reaches 165 degrees.

For Large Meatloaf:

Cover baking pan with foil. Shape meatloaf; it should be about height of your palm and about as wide, and as long as necessary.

Brush reserved barbecue sauce over top and sides of loaf. Lay half slices of bacon over top, overlapping slightly.

Bake at 350 degrees for about 60 to 75 minutes or until the internal temperature reaches 165 degrees.