Bacon Wrapped Meatloaf

Published on December 30, 2013 | In | By
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Simply yummy – easy! Makes a great dish for a crowd, leftovers make great sandwiches!!!

Parchment paper makes ‘rolling’ easier. We made the lattice on parchment and then formed the meatloaf flat on top of it, then add your filling to the center, roll it up. Usually we add two more pieces of bacon to the top, then flip it so the seam is on the bottom.

Every time we make this people say wow that is a huge meatloaf (last night for instance, 2 lbs beef 1 lb pork – 6 adults) there is about 25% left. Makes great patty melt sandwiches 🙂 if you have some left overs!

You can make this as large or as small as you like, being we are at 8500 feet above sea level our cooking time will not be the same as yours – a thermometer can be your best friend!

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Recipe Rating

  • (5 /5)
  • 3 ratings

Ingredients

  • 3 lbs lean ground pork
  • 1 lb lean ground beef
  • 1/2 pound of any cheese you love
  • carmelized onions
  • 1/2 stick each (or 1/2 pound each) of salami/pepperoni (or other deli meat you enjoy)

Instructions

  1. mix ground meat together and pat onto a flat surface (lay on your parchment paper)
  2. meanwhile caramelize your onions - we used 4 (but love onions they add lots of flavor and they cook down)
  3. slice/chop your extra meat and cube your cheese
  4. now assemble, onions first then salami/pepperoni & cheese
  5. roll using the parchment to keep the meatloaf together
  6. create your lattice (on parchment)
  7. wrap lattice around meatloaf
  8. cook it until you have an internal temperature of 130 F
  9. tent and let rest for about 30 minutes before slicing

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