Bacon Wrapped Meatloaf
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Servings: 3 mini loaves
- Course: Main Dish
Make the ultimate meatloaf recipe by wrapping them up in bacon and serving them in Reynolds Kitchens® Bakeware Mini-Loaf Pans for easy clean up!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake in a Non-Stick Reynolds Kitchens® Bakeware Mini Loaf Pan with Parchment Lining for easy release from the pan.
Ingredients
- 1 1/2 pounds of ground chuck
- 1 each seeded and small diced red and green bell pepper
- 1/2 small diced yellow onion
- 1 egg
- 1 cup of finely chopped button mushrooms
- 1/3 loaf of French bread submerged in water for 5 minutes then squeezed out
- salt and pepper to taste
- 15 strips of bacon
- 1/2 cup of ketchup
- 1 tablespoon of soy sauce
- 1 teaspoon of brown sugar
- 3 Reynolds Kitchens® Bakeware Non-Stick Mini-Loaf Pans with Parchment Lining
Directions
Step 1
PREHEAT the oven to 375°.
Step 2
MIX together the ground beef, peppers, onions, egg, button mushrooms, soaked and squeezed French bread, and salt and pepper to taste.
Step 3
LINE each Reynolds Kitchens® Bakeware Non-Stick Mini-Loaf Pans with Parchment Lining with 5 strips of bacon.
Step 4
DIVIDE the ground meat mixture into 3 Reynolds Kitchens® Bakeware Non-Stick Mini-Loaf Pans with Parchment Lining.
Step 5
FOLD over the bacon so that it covers the meatloaves.
Step 6
BAKE them in the oven on 375° for 40 to 45 minutes or until the tops become brown and the meatloaf is firm to the touch.
Step 7
WHISK together the ketchup, soy sauce and brown sugar until it’s combined and set aside.
Step 8
EASILY REMOVE the meatloaves from the pans and top off the tangy ketchup sauce.
Step 9
SERVE hot.
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