Bacon-wrapped meatloaf? Sounds like a winner. But it takes a bit more than just slapping on some bacon to make it work.
Why This Recipe Works
In order to maximize bacon flavor, we grind bacon in with the ground meat base of the meatloaf. Adding some doctored barbecue sauce to the mixture enhances the smoky flavor. To make shaping easy (as well as attractive), we line a loaf pan with plastic wrap and then shingle slices of bacon in the pan. After adding the meatloaf mixture to the pan, we turn it out onto a piece of foil set on a wire rack inside a rimmed baking sheet. This allows the fat from the bacon and the meat to drain away from the meatloaf, ensuring crisp bacon.
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