Recipe by comfortablefood.com
"This meatloaf is very moist and flavorful, and super easy and quick to make."
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garlic, finely chopped, or more to taste
lean ground beef
soft bread crumbs
This was very different and very good - once some critical changes in measurements were made, at least to please Hubs and me. After decades of meatloaf making :) you grow to recognize how much wet and how much dry ingredients you'll need. The half cup of bread crumbs was just fine (up to 2/3 cup would have been okay), but two eggs and a half cup of barbecue sauce (or milk, or ketchup, or whatever wet ingredient you choose to use) is an amount better suited for two pounds of meat, not one! Also, Worcestershire sauce has a distinct flavor and shouldn't be overdone - half the amount was just right for our tastes - 1-1/2 tsp. I skipped the optional chili powder because I was so enthusiastic about the flavors of BBQ sauce, oregano and Dijon - not to mention the bacon! - and I felt the chili powder would be an unneccessary distraction rather than a positive contribution. I used a meatloaf mix (beef, veal, pork) and added some chopped celery along with the onion - and of course I seasoned this well with salt and pepper. The bottom line is that this was darned good, an interesting change from the usual meatloaf.
This had a good flavor, but it was way too wet to form into a log. I suggest cutting the egg to one and the bbq sauce to 1/4 cup, or add it little by little. I used 1/2 cup bread crumbs as the recipe said, so maybe more bread would help also. I also cooked the back a little longer before I used it. Not sure if I'll make this again.
Good recipe with a few changes. I have a big family so I used 2 1/2 pounds of meat, used ketchup and BBQ sauce in the meatloaf and also about a tablespoon of hot sauce and omitted the chili powder. I added green pepper to the onion/garlic saute. After wrapping with the bacon I made a topping mixture of BBQ sauce, ketchup, honey and Brown sugar which I rubbed over the top before baking. Turned out awesome. I would have given this 5 stars but you needed some tweeks to make it a really great meatloaf.
You don't need to form log if you use loaf pan. The wetness described will cook away by adding 10-15 minutes and be really moist. Dryness is biggest complaint of meatloaf. I add cheddar cheese down middle. the best meatloaf I ever ate was cooked in electric skillet if you have one.
granny with 50 yrs meatloaf experience
Tasted great & Moist! I used 1 lb ground beef plus 1 lb ground pork and only 1 egg and it came out perfect. I played with the glaze a little and added ketchup and brown sugar. My husband loved it!
I enjoyed the change of flavor for meatloaf. It was very tasty, however I'm glad I followed naples review..it would have been way too wet if I hadn't.
The flavor was good, but I would use 1.5-2 lbs of ground beef, leaving all other ingredients the same.
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Bacon-Wrapped Meatloaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 217
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