Best Wolfgangs Bacon Wrapped Meatloaf Recipes

BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)

Steps:

• In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
• Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
• Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
• Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
• Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
• Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
• Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
• Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
• Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
• Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.
• Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.
• Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.
• Bake in the preheated oven on the middle rack for 30 minutes.
• While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.
• Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).
• Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

BACON-WRAPPED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

WOLFGANG'S BACON-WRAPPED MEATLOAF

Steps:

• 1. In a large skillet over medium high heat, heat the olive oil. Saute the onions until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes. Add the cream, oregano, thyme, salt and pepper. Bring mixture to a boil. Reduce heat and simmer 5 minutes or until vegetables are tender. Cool vegetable mixture. In large bowl, combine the beef, pork, veal and vegetable mixture. Stir in the egg.
• 2. Preheat oven to 400 degrees F. Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you. Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides. Continue with the meat mixture, patting down to level. Fold the ends of the bacon strips up and over the ground meat mixture. Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan.
• 3. Cover with aluminum foil and bake for 1 hour. Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F. Remove the meatloaf from the oven and let rest for 10 minutes. Carefully pour the juices out of the pan. Cut into 8 slices.

BACON-WRAPPED MEATLOAF

Steps:

• In a large skillet over medium high heat, heat the olive oil.
• Saute the onions until translucent, about 8 minutes.
• Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
• Add the cream, oregano, thyme, salt and pepper.
• Bring mixture to a boil.
• Reduce heat and simmer 5 minutes or until vegetables are tender.
• Cool vegetable mixture.
• In large bowl, combine the beef, pork, veal and vegetable mixture.
• Stir in the egg.
• Preheat oven to 400°F.
• Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
• Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
• Continue with the meat mixture, patting down to level.
• Fold the ends of the bacon strips up and over the ground meat mixture.
• Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
• Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165°F.
• Remove the meatloaf from the oven and let rest for 10 minutes.
• Carefully pour the juices out of the pan.
• Cut into 8 slices.
• To freeze: Meatloaf can be mixed, formed into a loaf and frozen before cooking. To bake a frozen loaf, use the standard method but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer. Or thaw completely in the refrigerator and cook as directions require.
• To freeze: Whole baked meat loaves can also be frozen. Bake as usual, let cool to room temperature, wrap in foil, place in a sealed plastic bag, and store in the freezer up to 6 months.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook 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 all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

BACON-WRAPPED MEAT LOAF

Steps:

• In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender., Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltine, parsley and seasonings; stir in onion mixture. Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13-in.x 9-in. baking dish., In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top., Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°.