Bacon Wrapped Meatloaf 2


Probably one of my best meals, so I whip this one out when I want to cook something that will impress people. It’s easy as hell and changes all the time depending on ingrediants, this time I used:

  • 4 pounds of lean ground chuck
  • 5 green onions, diced
  • 3 slices of wheat toast, toasted then cut into tiny cubes
  • 1/4 cup of beer, I used Sierra Nevada
  • 1 Roma tomato diced
  • 3 tbsp of mustard
  • Italian Seasoning, salt, pepper, cayenne, cumin, basil

Mix all ingredients in a bowl. I usually add a little ketchup or an egg to bind the meat, but this time I used beer. Use your hands to mix everything thoroughly. Form into a loaf in a baking pan.You do not need to grease the pan or loaf.




Take bacon and start in the middle, wrapping it around. Tuck the bacon under the loaf or cut to fit. I had to cut it, since the meatloaf was so big I needed to wrap the whole thing.


The pan should be big enough to hold the meatloaf with room. My loaf was a little big for the pan and had to dump the grease out 1/2 way through.  The bacon and meat will exude a large quantity of fats, it’s best to dump some out and not let the meatloaf saute in it.

Bake for 40 minutes at 350 degrees, standard Bekah baking time.

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