This bacon wrapped beef meatloaf recipe is packed with flavors with the addition of vegetables to the ground beef, mushroom gravy is made with the rendered juices, the meatloaf is juicy and tender, the bacon wrapping lends it some additional flavor and crunch, really good and very advantageous!
For this bacon wrapped beef meatloaf, I used lean ground beef. I thought that there was enough fat added with the bacon.
I love to make this beef meatloaf, the recipe can vary endlessly depending on the vegetables, herbs, spices added, it's always flavorful and above all it's advantageous which is a good thing!
To make it, you must first chop thinly the vegetables in a food processor and then cook them to drain them of any juice.
I formed my loaf into a cake mold lined with plastic wrap, then took it out from the mold and placed it on a baking sheet. Do not bake your meatloaf into a cake mold as the beef and vegetables will release some juices, the bacon would just boil.
Lastly I made my gravy with the released juices of the meatloaf and vegetables, so good!
If you're looking for recipes for your weekday dinners, you might want to check my Tex Mex Pork Roast or my Turkey Roast with Mustard Sauce.
32 oz. about (1 kg.) lean ground beef
16 thin bacon slices (depending on the size of your loaf)
1 carrot, peeled and cut in small chunks
1 bell pepper, cut in small chunks
1 onion, peeled and cut in small chunks
1 1/2 tbsp. parsley
2 slices of bread, in small chunks
2 tbsp milk
1 tbsp mustard
Salt and pepper to taste
1/4 cup BBQ sauce
1 tbsp brown sugar
1 1/2 cups Paris mushrooms, whole or chopped
1/4 cup white wine
Salt and pepper to taste
Some vegetable oil for cooking
Into the bowl of a food processor, add the chunks of carrot, onion, bell pepper, process until you obtain crumbs, not puree
Heat some olive or vegetable oil into a frying pan, add the chopped vegetables, add salt and pepper and cook on medium/high until all released juices are evaporated, stir from time to time so as not to brown vegetables, set aside
Into a large bowl, add the chunks of bread and the milk, crush with a fork to form a paste, add the egg and incorporate, add the vegetables and mustard, mix, add the beef, 1 tsp of pepper, salt to taste and mix until all the ingredients are incorporated, you can microwave a small amount and taste to adjust seasoning
Pre-heat your oven at 350°F (175°C) Line a cake mold with plastic wrap, then line the mold with slices of bacon, I overlapped the bacon slices in the bottom of mold and let them hang over the edges of about 4 inches (10 cm), add the ground beef, smooth the surface and fold the bacon over the top. Put a baking tray/pan on top of cake mold and turn the meatloaf over, remove plastic wrap. I was afraid that the bacon might shrink so I planted a toothpick into the center of all the overlapped bacon slices, the bacon did not shrink but I would do it again
Into the oven for about an hour, stir together the BBQ sauce and brown sugar, brush the meatloaf with this mixture from time to time, wait about 10 minutes before slicing
Heat some vegetable or olive oil into a frying pan on medium/high, add mushrooms, salt and pepper to taste, stir fry on all sides, add the white wine and all the released juices from the meatloaf, cook on medium/high heat to reduce liquids, about 10 minutes or until you’re satisfied with the thickness of gravy, taste and adjust seasoning
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