Recipe Friday- Bacon-Wrapped Herb Meatloaf with Orange-Chili Glaze

April 12, 2019

Prep: 40 minutes plus standing

Bake: 1 hour

Serves: 8




Nonstick cooking spray

1  medium yellow onion, chopped (about 1½ cups)

3 tablespoons olive oil

4 garlic cloves, minced

3  cups quartered Whole Mushrooms (about 8 ounces)

2 large eggs

1 cup less-sodium beef broth

2  tablespoons chopped fresh rosemary leaves

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

¾ cup finely crushed cornflakes

3 pounds Busch’s Fresh Ground Chuck

12 slices Smithfield® Hickory Smoked Bacon



1/3 cup chili sauce (such as Heinz®)

1/33  cup fresh squeezed Jumbo Navel Orange Juice

3 tablespoons light brown sugar

1 tablespoon Jumbo Navel Orange Zest

1 teaspoon fresh ground black pepper



1. Prepare Meatloaf: Adjust oven rack to middle position; preheat oven to 350°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large skillet, cook onion in oil over medium-high heat 5 to 7 minutes or until onion begins to brown, stirring occasionally. Add garlic and mushrooms; cook 5 to 7 minutes or until mushrooms begin to soften, stirring occasionally. Remove from heat.

2. Meanwhile, prepare Glaze: In small bowl, stir chili sauce, juice, sugar, zest and pepper.

3. In large bowl, whisk eggs; stir in broth, rosemary, mustard, Worcestershire, salt and pepper. Add cornflakes, ground chuck and mushroom mixture; gently mix until just combined.   

4. Transfer meatloaf mixture to prepared pan; with wet hands, gently form into 6 x 12-inch loaf and brush with about ¼ cup glaze. Lay bacon slices crosswise over loaf, slightly overlapping; tuck ends under loaf and brush with about ¼ cup glaze.

5. Bake loaf 40 minutes; brush with remaining glaze. Bake 20 minutes longer or until bacon begins to crisp and internal temperature of loaf reaches 160°. Let stand 15 minutes before serving.


Approximate nutritional values per serving: 563 Calories, 40g Fat (14g Saturated), 156mg Cholesterol, 1324mg Sodium, 19g Carbohydrates, 2g Fiber, 32g Protein




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