Bacon Wrapped Meatloaf

By á-25009

Ree Drummond

Ingredients

• 3/4 cup milk
• 3 slices crusty italian bread
• 1.5 lbs ground beef
• 3 eggs
• 2 carrots grated
• 3/4 cup grated parmesan cheese
• 1/4 cup minced fresh parsley
• 2 tsp Italian seasoning
• salt pepper
• 8 slices bacon
• 2 14.5 ounce diced tomatoes
• 3 TBL brown sugar
• 1 tsp mustard powder
• dash of Worcestershire

Preparation

Step 1

Preheat oven to 350. Pour the milk over the bread in a large bowl and let soak a few minutes. Use your fingers to smush up the bread into little pieces.
Add the beef, eggs, carrots, Parmesan, parsley, Italian seasoning, salt and pepper to the bread mixture. Knead with your hands until everything is completely mixed
Place the meat mixture on a foil lined baking sheet and form it in to a loaf shape. Arrange the bacon slices on the meatloaf, overlapping slightly. Bake until the internal temp reaches 160. About 60 minutes.
Meanwhile, make the sauce, combine the tomatoes with their juices, brown sugar, mustard powder and Worcestershire sauce in a large saucepan. Bring to a simmer, partially cover and cook until thick but still saucy, about 30 minutes.
Cut the meatloaf into thick slices and top with the sauce