Recipe by National Pork Board
With tender pork meatloaf on the inside and savory apple-smoked bacon on the outside, this bacon-wrapped meatloaf is sure to satisfy.
Top Review by itsSimplySam
It was a great recipe. I replaced the bread crumbs with saltine crackers and had a few add-ins; I added some minced and sautéed onions, garlic and scallions and also topped the loaf with a glaze made out of ketchup, brown sugar and a dash of paprika, Knorr liquid seasoning and tabasco sauce before baking. Baked it for an hour in a greased loaf pan (no thermometer needed) and turned out moist and juicy. I paired it with mashed potatoes and some vegetables. Will definitely make it again. :)
- 2 lbs pork, ground*
- 2 large eggs
- 1⁄2 cup skim milk
- 2 tablespoons dijon-style mustard (grainy or non-grainy, depending on preference)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 3⁄4 cup breadcrumbs
- 1⁄4 cup Italian parsley, chopped (OR 2 tablespoons dried parsley)
- 8 slices bacon (apple-smoked bacon preferred)
Directions See How It's Made
- Heat the oven to 400ºF. Line a baking pan with a few layers of aluminum foil and set aside.
- In a large bowl, add the eggs, milk, mustard, Worcestershire, salt and pepper. Whisk until everything is evenly combined. Add the ground pork, bread crumbs and parsley. Mix until combined.
- Transfer the meat to the prepared baking sheet and form it into a 9 by 5-inch loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160ºF, on an instant-read meat thermometer.
- Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
- *Please note that coarse ground pork is recommended for better texture.