Meatloaf is delicious on its own, but wrapping it in bacon is a genius move that will add some crunch to the soft loaf. The Bacon-Wrapped Meatloaf itself has an Italian tinge with Italian bread, parmesan cheese, and Italian seasoning included. The tangy tomato sauce balances the rich loaf with sweetness and acidity. Bacon-Wrapped Meatloaf is a crowd-pleasing dish that will draw “oohs” and “aahs” from your dinner guests.
Ingredients• 3/4 cup milk • 3 slices crusty Italian bread • 1 1/2 pounds ground beef • 3 large eggs • 2 carrots, grated (about 1 cup) • 1/4 cup fresh parsley, minced • 3/4 cup parmesan cheese, grated • 3/4 teaspoon kosher salt • 2 teaspoons Italian seasoning • 1/4 teaspoon black pepper • 8 slices bacon • 3 tablespoons packed brown sugar • 2 (14.5 ounce) cans tomatoes, diced and undrained • cayenne pepper, to taste • 1 teaspoon mustard powder • Worcestershire sauce, to taste • steamed green beans, optional, for serving
To begin, preheat the oven to 350 degrees F.
In a large bowl, pour the milk over the bread, allowing it to soak for a few minutes.
Using your fingers, smush the bread up into little pieces.
Add the eggs, beef, carrots, parsley, parmesan, salt, Italian seasoning, and pepper to the bread mixture. Knead with your hands until well combined.
Set the combined mixture onto a foil-lined baking sheet, shaping it into a loaf. Arrange the bacon slices on the meatloaf, slightly overlapping.
Bake until the internal temperature reaches 160 degrees F on a meat thermometer and the meatloaf is no longer pink in the middle, about 50-60 minutes.
While the meatloaf is baking, combine the brown sugar, canned tomatoes, cayenne pepper, mustard powder, and Worcestershire sauce in a large saucepan on the stovetop over medium heat.
Bring to a simmer, partially covered, and cook for 30 minutes, stirring occasionally until thickened and saucy.
Cut the meatloaf into thick slices, topping with the sauce and serving with green beans.