BACON-WRAPPED MEATLOAF

By LindaW1955

COOK'S COUNTRY

Ingredients

• 1/4 C BBQ sauce
• 1 TBS cider vinegar
• 1 TBS Worcestershire sauce
• 1 TBS spicy brown mustard
• 17 square saltines crushed to equal 2/3 c
• 4 slices coarsely chopped bacon
• 12 slices whole THIN-sliced bacon
• 1 onion, chopped coarse
• 3 garlic cloves, minced
• 1/3 c whole milk
• 2 large eggs and 1 large yolk
• 1/3 cup minced fresh parsley
• 3/4 tap salt
• 1/2 tap pepper
• 1 1/2 labs 90% lean ground beef

Preparation

Step 1

1. OVen 375 degrees, oven rack to upper middle position.
2. Whisk BBQ sauce, vinegar, Worcestershire and mustard together in bowl, and set aside
3. In food processor process saltines until finely ground, about 30 seconds and transfer to large bowl. Pulse chopped bacon and onion in now empty processor until coarsely ground, about 10 pulses.
4. Transfer bacon mixture to non0stick skillet and cook over medium heat until onion is soft and bacon is translucent about 5". Add garlic and cook until fragrant about 30 seconds. Remove from heat.
5. To saltines, add milk, eggs, yolk, parsley, salt, pepper and 2 TBS glaze and mash with fork until chunky paste forms. STir in bacon mixture until combined. Add beef and knead with your hands until combined.
6. Spray loaf pan w/ PAM. LIne pan with large sheet of plastic wrap with extra plastic hanging over edges of pan. Line pan crosswise with remaining 8 strips bacon, letting bacon hang over edges of pan. Brush bacon with 3 TBS glaze. Transfer meatloaf mixture to bacon-lined pan and press mixture firmly into pan, Fold bacon slices over mixture. Let chill for several hours
7. Place rack in baking pan. Foil - 14"x3", poke 15 holes into pieces of foil. Center foil on top of meatloaf. Flip meatloaf onto wire rack so foil is on bottom and bacon is on top. Gripping plastic, gently lift and remove pan from meatloaf. Discard plastic.
8. Bake until bacon is browned and meatloaf registers 150 degrees, about 1 hour. If necessary, heat broiler to brown bacon, if bacon I browning, top w/ remaining 2 TBS glaze and continue to bake or broil until meatloaf registers 160 degrees. Using foil sling, transfer meatloaf to carving board and let rest for 15". Slice and serve.