Dad’s Cheesy Bacon-Wrapped Meatloaf
½ cup dried bread crumbs
½ cup diced onion
3 tablespoons ketchup
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried basil
2 pounds ground beef
4 ounces shredded
cheddar cheese (1 cup) 6 slices bacon
1. Stir together eggs, bread crumbs, onion, 2 tablespoons ketchup, the garlic powder, pepper, salt, oregano, and basil in a large bowl. Add ground beef and half of the cheese; mix well.
2. Fold an 18x36-inch sheet of heavy foil in half crosswise. Arrange bacon in center of foil with long sides touching. Put beef mixture crosswise onto bacon; shape beef into a loaf. Pull bacon ends up and around loaf. Fold sides of foil twice on each side, then fold in corners to form a shallow pan; transfer to a baking sheet.
3. Preheat grill to medium-high heat (375°F to 450°F) and prepare for indirect grilling. Transfer foil pan with meatloaf to a rack over indirect heat. Grill, covered, 80 minutes.
4. Spread remaining tablespoon ketchup on top of meatloaf; sprinkle with remaining cheese. Continue grilling, covered, until an instant-read thermometer inserted into center registers 160°F, about 10 minutes more. Transfer meatloaf to baking sheet and let rest 10 minutes before cutting into 8 slices.
“Form the meatloaf a couple
of hours before you bake it so that it has time to hang out and become a ‘loaf’ shape. I learned that
after years of meat ‘blobs.’”
– SARAH JO
armagazine.com/dads-cheesy-bacon-wrapped-meatloaf PER SLICE: 398 CAL; 23.6g FAT (10g SAT);32g PRO; 8.9g CARB; 0.6g FIBER; 531mg SODIUM; 2.5g SUGARS