Bacon Wrapped Meatloaf
Dutch Oven Peppered Bacon Meatloaf takes the classic comfort food to the next level by adding sausage and thick cut peppercorn bacon.
Servings: 8
Calories: 675kcal
Equipment
- 4 qt. Dutch Oven
Ingredients
- 2 lbs ground beef I used 85%
- 1 lb ground Italian sausage I used mild
- 2 eggs
- 1 cup yellow onion diced
- ⅓ cup celery diced (2 ribs)
- ½ cup panko
- 2 tablespoon parsley chopped
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- ½ teaspoon granulated garlic to taste
- 8 slices thick cut peppered bacon
Instructions
- Pre-heat oven to 350°F
- Crumble the beef and sausage into a large bowl (see notes).
- Add the eggs, onions, celery, panko, parsley, salt, pepper, and granulated garlic to the meat in the bowl.
- Mix well until combined.
- Add the meatloaf mixture to the Dutch oven, making sure it is even and smoothed.
- Lattice weave or layer the peppered bacon over the top of the meatloaf; trimming if neccessary. Use trimmed pieces to fill in any holes or gaps.
- Cover and bake for an hour and 15 minutes.
- With 15 minutes remaining, remove the lid, allowing the bacon to crisp up.
- Once done, remove from oven and allow to rest for at least 5 minutes before slicing.
- Serve and enjoy.
Notes
- Don't overmix the meat. Overworking ground meat compresses the protein strands and leads to tough, dense results. Mix just until the ingredients are combined. Crumble the meats into the bowl first to reduce the mixing needed.
- Spread the mixture evenly. Uneven thickness means uneven cooking. Take a minute to press the mixture level in the Dutch oven before adding the bacon.
- Lattice weave is optional but looks great. A simple overlapping layer of bacon strips works fine for weeknights. The lattice is worth the effort when you're cooking for company.
- Use a meat thermometer. Internal temp should reach 160°F. This is the most reliable doneness indicator and takes all the guesswork out.
- Let it rest 5 to 10 minutes before slicing. Resting lets juices redistribute throughout the meatloaf. Slice too early and the juices run out, leaving you with dry slices that fall apart.
- Drain off renderings after cooking. The Dutch oven collects bacon fat during the bake. Tilt and spoon it out before slicing for cleaner presentation.
Nutrition
Calories: 675kcal | Carbohydrates: 6g | Protein: 34g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 188mg | Sodium: 922mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg
