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Bacon Wrapped Meat Loaf with Brown Suger Glaze (Brown Sugar Ketchup Glaze)

Bacon Wrapped Meat Loaf with Brown Suger Glaze (Brown Sugar Ketchup Glaze)

Mariene Astillo on May 25, 2014 | Reviews: 0 | Rating:

You will not believe how delicious this recipe is. The combination of the glaze and the bacon makes this a meatloaf that you will not forget. Enjoyed by everyone.

  • Lunch
  • Dinner



    Mix all these ingredients in a small bowl and set aside.

    Preheat your oven to 350 degrees. Heat 2 teaspoons of oil in a medium skillet. Add the onion and garlic and sauté until softened; set aside to cool.

    Mix 2 eggs with thyme, salt, pepper, mustard, Worcestershire, hot pepper sauce, and milk. Add egg mixture to meat in a large bowl, along with crackers or bread crumbs, parsley and the cooked onions and garlic. Mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

    Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

    Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

    Set formed loaf on rack. Brush loaf with half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Place the 2nd half of the glaze in a small pot on the stove and heat over low heat until ready to serve.

    Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour.(For crispier bacon put the meatloaf under a broiler for about 5 minutes.) Cool for about 20 minutes before you slice and serve

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