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Recipe:Meatloaf with Brown Sugar-Dijon Bacon
- Prep time: 15 minutes
- Cook time: 60 minutes
Serves 3-4
Ingredients
-
WF Meatloaf Mix
QTY 1 1/2 lb.
Rolled Oats
QTY 1/2 cup
Chopped Onion
QTY ½ cup
-
WFF Dorot Garlic Cubes
QTY 3
-
WF All Purpose Seasoning
QTY 1/2 tsp.
Red Bell Pepper, diced
QTY ½ cup
Green Bell Pepper diced
QTY ¼ cup
Worcestershire Sauce
QTY 1 Tbsp.
Paprika
QTY ½ tsp.
-
WF Coarse Sea Salt
QTY 1 tsp.
Small Eggs
QTY 2
-
WF Sugar free Uncured Berkshire Bacon
QTY 1
Dijon Mustard
QTY ¼ cup
Packed Brown Sugar
QTY ¼ cup
Cooking
Directions
Preheat oven to 350 °F. Mix meatloaf mix, oats, onions and peppers, seasonings, sauce and eggs in a bowl.
Line a 9” x 5 “ loaf pan with bacon, slices overlapping. In a small bowl, mix mustard and brown sugar with a whisk and brush the inside of the bacon-lined loaf pan with 2 Tbsp. of glaze.
Place meatloaf mix inside the loaf pressing the edges and center well. Fold any overhanging slices to the top of meatloaf.
Line a baking tray with parchment paper. Flip the meatloaf into the tray and reshape the loaf for a consistent look.
Bake meatloaf at 350° F for 50 minutes. Remove meatloaf, brush the top with mustard-brown sugar glaze and return to oven for another 15-20 minutes. Bacon should be crispy and internal temperature should read 160° F. *USDA recommends cooking ground meats to a minimum internal temperature of 160°F.