Thursday, July 10, 2014

Bacon Wrapped Meatloaf

1/2 cup chili sauce (or substitute ketchup, but I liked chili sauce)
4 tbsp brown sugar
4 tsp cider vinegar (or white vinegar in a pinch)

2 tsps vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground black pepper
2 tsps Dijon mustard
2 tsps Worcestershire sauce
1/4 tsp hot sauce
1/2 cup plain yogurt
1 pound ground beef chuck
1 pound ground pork
2/3 cup  quick oatmeal
1/3 cup minced fresh parsley leaves
8-12 slices of bacon

1. For the glaze: Mix all ingredients in small saucepan and bring to a simmer. Simmer for 2-3 minutes or until slightly thickened and set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, hot sauce, and yogurt. Add egg mixture to meat in large bowl along with oatmeal, parsley, and cooked onion and garlic; mix until evenly blended.

4. With wet hands, pat meat mixture into approximately 9-by-5-inch loaf shape. Place the mixture in your meatloaf pan. Remember the meatloaf pan is the secret to making awesome meatloaf!!  Brush with half the glaze, then arrange bacon slices crosswise over the loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp, about 1 hour. Cool 10-15 minutes. While meat loaf is cooling, re-heat remaining sauce and brush over meat loaf. 

I got this recipe from the following website:

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