Best 6 Bacon Wrapped Meatloaf Wolfgang Puck Recipes

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 PORK MEATLOAF

Steps:

• Heat the oven to 400ºF. Line a baking pan with a few layers of aluminum foil and set aside.
• In a large bowl, add the eggs, milk, mustard, Worcestershire, salt and pepper. Whisk until everything is evenly combined. Add the ground pork, bread crumbs and parsley. Mix until combined.
• Transfer the meat to the prepared baking sheet and form it into a 9 by 5-inch loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160ºF, on an instant-read meat thermometer.
• Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
• *Please note that coarse ground pork is recommended for better texture.

BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Put a nonstick skillet on medium heat for a few minutes. Add the oil, chopped vegetables and creole seasoning. Saute for a few minutes until just tender and onions are translucent. Remove from heat to let cool.
• Line a loaf pan with the bacon so the ends hang over the side of the pan.
• Combine all other ingredients in a large mixing bowl.
• When the vegetables are cool enough to handle put in the mixing bowl. Mix all ingredients until well incorporated but not over mixed.
• Put meat mixture in the loaf pan, tamping down to compact and spread to the whole pan. Take the bacon ends and lay on top of the meat mixture. Your loaf should be entirely wrapped with bacon at this point.
• Cover loosely with foil and place in oven for 1 hour.
• After 1 hour remove the foil, increase the temperature to 425 and bake for another 20-25 minutes.
• Remove from oven and let set for 10-15 minutes.
• Slice and serve.

BACON WRAPPED MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl mix ground beef, eggs, diced onions, ketchup, garlic powder, and onion powder. Mixing with your hands is best. Mix it real well.
• Crush the crackers. I always crush the crackers while still in their sleeve.
• Pour crushed crackers into beef. Mix the crackers into the beef mixture well.
• Form into a loaf shape and set to the side.
• Take the bacon and divide it into even amount.
• Take 1 half of the bacon and lay side by side long ways.
• Fold every other bacon strip in half.
• Lay 1 of the other half of the reserved bacon strips across.
• Unfold the half folded bacon strip.
• Fold the other every other bacon strips that were not folded in the previous step.
• Lay a slice of bacon across and then unfold.
• Repeat until you run out of room.
• Start on the other half of the bacon strip until you have made a weave.
• Pace the loaf shaped beef mixture into the center on your bacon weave.
• Wap the weave around the beef loaf shaped mixture.
• Flip the bacon wrapped meat loaf upside down,making the ends of the bacon tuck under the loaf.
• Place the loaf in the center of the oven on a cookie sheet.
• It takes about an hour to cook.
• To make sure it is cooked all the way through, I sometimes use a meat thermometer but that isn't really needed. Sometimes I leave it in for 15 more minutes if I am worried it isn't cooked all the way.

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.