Dad’s Cheesy Ba­con-Wrapped Meat­loaf

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2 eggs

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.’”


ar­­con-wrapped-meat­loaf PER SLICE: 398 CAL; 23.6g FAT (10g SAT);32g PRO; 8.9g CARB; 0.6g FIBER; 531mg SODIUM; 2.5g SUG­ARS

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