Bacon Wrapped Mushroom Meatloaf Recipe - Allrecipes.com
Bacon Wrapped Mushroom Meatloaf Recipe
  • READY IN ABOUT 2 hrs

Bacon Wrapped Mushroom Meatloaf

Recipe by  

"Moist and juicy comfort food. Great for family dinners, but tasty enough for company. Great with colcannon or other mashed potato dishes. Pairs well with carmenere or chianti. Caution: This is NOT a low-fat dish. Enjoy in moderation. You can use ground turkey instead of the beef without losing much flavor, if you must. Try venison or veal in place of the lamb for a change."

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Original recipe makes 2 loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Thoroughly mix beef, pork, lamb, mushrooms, bread crumbs, eggs, garlic, thyme, soy sauce, soup base, parsley, and sage in a large bowl; shape into 2 loaves. Wrap bacon strips around the loaves to cover completely. Place loaves on a baking sheet.
  3. Bake in the preheated oven until the loaves are no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Reviews More Reviews

Sep 20, 2013

I am giving a high-five for spices and originality here. I do not eat ketchup, bbq sauce or tomato paste/sauce, and this recipe uses a great combo of spices instead of that same old tomato-based flavor. I also appreciate no onion! I made only a few small changes: I did not wrap with bacon, and instead of ground pork, I used Hot Pork Sausage in the mix. I used a large loaf pan, and at 350 it only needed about an hour. In the middle of the loaf I placed a string cheese just for fun. There was not as much grease as you would expect, I did not have to pour any off during cooking at all. The loaf did NOT crumble at all, and thick slices made great sandwiches for days! Thanks for the great recipe, it was perfect for our family.

 
Sep 23, 2013

Yummy. I did not wrap the loaf with bacon I covered the top instead.I topped with swiss cheese and more mushrooms. Will do this again.

 
Sep 10, 2014

Great meatloaf - I think the thyme and sage gave it a somewhat unique flavor that pumped up the volume a bit and really made this meatloaf stand out against more traditional varieties. I did sub the bread crumbs out for almond flour to make it GF and I didn't experience any issues. I know the OP emphasizes that this is not a low fat dish -- which is fine with me of course (I made it and enjoyed it!) -- but the meatloaf is absolutely swimming in oil/fat when it's pulled out of the oven so just be prepared for that. I baked mine in glass loaf pans and the oil/grease/whatever was completely submerging the full lower half of the meatloaves. When they were cooked, I removed the loaves from the pans and placed them on a cooling rack to drain off as much of the oil as possible. There is definitely no risk that you'll have a dry meatloaf with this recipe. This dish is very savory and very moist and my husband about died he loved it so much, just be prepared for the oil/grease when you remove them from the oven.

 
Mar 18, 2014

The family just loved this recipe and gobbled up both loaves. It made a very nice moist loaf that was beautiful and held up wonderfully. I didn't have mushroom soup base so I used some beef mushroom gravy that I was going to serve over the top other than that I didn't change a thing. With that being said I didn't care for it because of the spices and I knew I wouldn't so I wasn't disappointed. Be mindful (as I was) that if your not a sage and thyme fan your gonna have a bad time with this recipe but if you are this is totally one to try.

 

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Nutrition

  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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