Bacon-Wrapped Meat Loaf with Brown Sugar-Ketchup Glaze

 

Brown Sugar-Ketchup Glaze

 

1/4
cup ketchup
2
tablespoons brown sugar
2
tablespoons brown sugar

 

 

Meat Loaf

 

2
teaspoons vegetable oil
1
medium onion, chopped
2
garlic cloves, minced
2
large eggs
1
teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon ground black pepper
2
teaspoons Dijon mustard
2
teaspoons Worcestershire sauce
1/4
teaspoon hot red pepper sauce
1/2
cup milk
2
pounds meat-loaf mix (50% ground chuck, 25% ground veal, 25%
  ground  pork)
2/3
cup crushed saltine crackers (about 16) or quick oatmeal or 1-1/3
   cups fresh bread crumbs
1/3
cup minced fresh parsley leaves
6
ounces thin-sliced bacon (8-9 slices)

 

 

Glaze:  Mix all ingredients in a small bowl; set aside.

 

Meat loaf:  Preheat oven to 350 degrees.  Heat oil in a medium skillet.  Add onion and garlic, and sauté until softened, about 5 minutes; set aside to cool.

 

Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk.  Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl.  (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface.  With wet hands, pat mixture into a loaf approximately 9 x 5 inches.

 

Cover a wire rack with foil; prick foil in several places with a fork.  Place rack on a shallow roasting pan lined with foil for easy cleanup.  Set formed loaf on rack.  Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under loaf to prevent curling.

 

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour 45 minutes.  Cool for at least 20 minutes.  Slice and serve. 

 

Serves 6 to 8.