Bacon-Wrapped Meatloaf (Pork with Ketchup and Dijon Glaze)

baconwrappedmeatloafketchupbrownsugarglaze With tender pork meatloaf on the inside and savoury apple-smoked bacon on the outside, this bacon-wrapped meatloaf is a family-friendly comfort food restaurant meal without the accompanying price tag.

Meatloaf:
8-10 slices apple smoked bacon
2 extra-large eggs
½ cup milk (120 mL)
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
3-6 cloves garlic, finely minced
2 tsp. sea salt
2 tsp. black pepper, freshly ground
2 lbs ground pork (900 g)
1 cup onions, diced (150 g)
1 cup Parmesan cheese, finely grated (150 g)
1 cup Panko breadcrumbs (50 g)
½ cup fresh parsley, finely chopped or 2 Tbsp. dried parsley (15 g)

Glaze (optional):
1½ cup ketchup (118 mL)
2 Tbsp. Dijon mustard (15 mL)
2 tsp. ground paprika
½ cup coconut sugar (25 g)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4) with the rack in the middle position. Line a baking sheet pan with parchment paper. Then place bacon overlapping on the parchment paper. Set aside.

Make the Meatloaf:
In a large bowl, add the eggs, milk, mustard, Worcestershire, garlic, salt and pepper. Whisk until everything is evenly combined. Add the ground pork, onions, cheese, breadcrumbs and parsley. Mix gently until everything is thoroughly combined. Set aside.

Make the Glaze (optional):
In another bowl, make the glaze by mixing ketchup, mustard, paprika and sugar. Set aside.

Assemble and Bake:
Form the meatloaf like a log on waxed or parchment paper, then transfer it to a prepared sheet pan lined with bacon. Fold the bacon ends and join them. Brush about ⅔ of the glaze over top of the bacon.

Bake for 30 minutes. Remove from oven and drain the juices. Brush on the remainder of glaze and cook for another 25-35 minutes or until an instant-read thermometer inserted into the center of the meatloaf registers 160℉ (72℃). If crispy bacon is desired, broil for 3-4 minutes.

Let stand 10-15 minutes before slicing. Serve with mashed potatoes and steamed vegetables.

Makes 6-8 servings.

Cook's Notes:

Do not overmix or overbake your meat mixture to avoid a dry or tough meatloaf.
Add in some grated or finely chopped vegetables, such as; celery, bell peppers or carrots.
If possible, use a loaf pan to achieve a traditional meatloaf look and ensure juiciness. Oh, and don’t forget to drain the excess oil before serving.
Pack the meat mixture as firmly as possible to prevent the meatloaf from falling apart while cutting.
You can also use the same mixture to make meatballs for spaghetti and meatballs or meatball soup.