Meatloaf with Brown Sugar Dijon Bacon | Wild Fork
Top savory meatloaf with a brown sugar–Dijon bacon crust for sweet, smoky crunch in every slice. Get this upgraded meatloaf recipe from Wild Fork Foods.
INGREDIENTS
1/2 cup rolled oats
½ cup Red Bell Pepper, diced
¼ cup Green Bell Pepper diced
1 Tbsp. Worcestershire Sauce
2 small eggs
Brown Sugar-Dijon Bacon Topping:
¼ cup Dijon mustard
¼ cup packed brown sugar
LET'S GET COOKING!
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.