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Category: Main Dishes
Prep Time: Cook Time: Total Time:
9 slices bacon
3/4 lb. lean ground beef
3/4 lb. ground pork
3/4 lb. ground veal
1 egg
1/4 cup chili sauce
1/2 cup rolled oats
1/2 cup chopped onions (frozen may be used)
2 teaspoons crushed garlic
1 packet (1 oz.) beefy onion soup mix
Preheat oven to 375 degrees F. Poke holes in the bottom of three 5 5/8 x 3 3/16-inch disposable foil loaf pans. Line each pan with 3 slices of bacon lengthwise, set aside.
In a large bowl, combine ground beef, ground pork, ground veal, egg, and chili sauce; mix well. Add rolled oats, onions, garlic and soup mix; mix well. Spoon meat mixture evenly among bacon-lined pans and smooth the tops.
Place pans on a wire rack over a foil-lined baking sheet. Bake 35 to 40 minutes, or until an instant-read thermometer inserted in the center of the loaves registers 160 degrees F.
Slice and serve hot or prepare to freeze. If freezing, cool on a wire rack for 20 to 25 minutes. Place each meatloaf and pan in another foil pan and cover loosely with aluminum foil. Cool completely in refrigerator. Once cooled, remove the foil and wrap each loaf in pan tightly with plastic wrap. Overwrap with aluminum foil. Label and freeze.
Makes 6 servings (3 loaves)
Copied from January 2009 issue of Redbook magazine
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Mom's Bacon-Wrapped Meatloaves
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Category: Main Dishes
Prep Time: Cook Time: Total Time:
9 slices bacon
3/4 lb. lean ground beef
3/4 lb. ground pork
3/4 lb. ground veal
1 egg
1/4 cup chili sauce
1/2 cup rolled oats
1/2 cup chopped onions (frozen may be used)
2 teaspoons crushed garlic
1 packet (1 oz.) beefy onion soup mix
Preheat oven to 375 degrees F. Poke holes in the bottom of three 5 5/8 x 3 3/16-inch disposable foil loaf pans. Line each pan with 3 slices of bacon lengthwise, set aside.
In a large bowl, combine ground beef, ground pork, ground veal, egg, and chili sauce; mix well. Add rolled oats, onions, garlic and soup mix; mix well. Spoon meat mixture evenly among bacon-lined pans and smooth the tops.
Place pans on a wire rack over a foil-lined baking sheet. Bake 35 to 40 minutes, or until an instant-read thermometer inserted in the center of the loaves registers 160 degrees F.
Slice and serve hot or prepare to freeze. If freezing, cool on a wire rack for 20 to 25 minutes. Place each meatloaf and pan in another foil pan and cover loosely with aluminum foil. Cool completely in refrigerator. Once cooled, remove the foil and wrap each loaf in pan tightly with plastic wrap. Overwrap with aluminum foil. Label and freeze.
Makes 6 servings (3 loaves)
Copied from January 2009 issue of Redbook magazine
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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