Mom's Bacon-Wrapped Meatloaf #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. It's a complete meal- it contains protein, grains, and vegetables! It can be made ahead during spare time and it's simple to make and tastes great!

• Ready In: 1 hr 29 mins
• Serves: 8-10
• Yields: 1 loaf

Ingredients

• 1  zucchini, shredded
• 1  onion, chopped
• 1  red bell pepper, chopped
• 1⁄2 cup cherry tomatoes, cubed
• 1⁄4 cup quick-cooking oats
• 1⁄4 cup panko breadcrumbs or 1⁄4 cup  breadcrumbs
• 1⁄8 cup lemon juice
• 1  teaspoon lemon zest (optional)
• 1  egg
• 8 -10  slices bacon
• 1  cup  shredded monterey jack cheese, plus
•  extra shredded monterey jack cheese, for topping
• 1⁄2 cup salsa, plus
•  extra salsa, for topping
• 1 1⁄2 lbs ground beef (optional- half can be ground turkey)
•  Reynolds Wrap Foil

Directions

1. Preheat oven to 350 degrees F if you are going to cook it after preparation.
2. Method:
3. 1. Line a 9 x 5 x 3 loaf pan generously (leave extra along the sides if you plan to freeze) with Reynolds Aluminum Foil.
4. 2. Place 4-5 bacon strips across the short side, long edges touching, to enfold the meatloaf.
5. 3. Combine first nine ingredients. Fold in with the beef.
6. 4. Gently press meat mixture into the bacon-lined loaf pan.
7. 5. Fold the bacon over the top of the meatloaf.
8. 6. Lay remaining 4-5 bacon slices across the loaf.
9. 7. Bake uncovered for 50 minutes.
10. 8. Top with extra salsa and shredded Monterey Jack Cheese.
11. 9. Bake for another 15 minutes.
12. *Freeze if not ready to cook.
13. Lift the foil wrapped meatloaf out of the loaf pan and you have freed your pan for other uses.