Here you go. I used Convection Bake which helps crisp the bacon. The bacon is the thinner kind. If it was thick, I'd probably par cook it before I cooked the onions and cook them in the same pan. I don't usually have saltines so I use the oats. I only use x-large eggs and usually up the garlic in any CI recipe. Used Sriracha for the hot pepper sauce and TJ's ketchup.
BACON-WRAPPED MEAT LOAF WITH BROWN SUGAR - KETCHUP GLAZE***** (9 servings)
If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.
Oven Temperature: 350°F Convection Bake if possible.
Servings: 9
Yield: Serves 9 to 8
Preparation Time: 30 minutes
Cooking Time: 1 hour
Inactive Time: 30 minutes
Total Time: 2 hours
BROWN SUGAR - KETCHUP GLAZE
3/4 cup ketchup or chili sauce
6 TBS. brown sugar
6 TBS. cider vinegar or white vinegar
MEAT LOAF
3 tsp. vegetable oil
1 1/2 medium onion
3 medium cloves garlic
3 large eggs
3/4 tsp. dried thyme
3 tsp. Kosher salt
3/4 tsp. ground black pepper
3 tsp. Dijon mustard
3 tsp. Worcestershire sauce
3/8 tsp. hot pepper sauce
3/4 cup Greek Yogurt, whole milk or plain yogurt
1 1/2 lbs ground beef chuck
3/4 lb ground pork
3/4 lb ground veal
1 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1⅓ cups fresh bread crumbs
1/2 cup fresh parsley leaves
6-8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)
Chop onions to a medium dice. Mince garlic and parsley.
Cover rimmed baking sheet with foil. Fold heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer (about half an inch apart). Spray the foil with nonstick cooking spray. Can use easy release foil and omit the spray.
For the glaze: Mix all ingredients in small saucepan; set aside.
For the meat loaf: Heat oven to 350° degrees convection bake . Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple TBS. at a time until mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf,
Bake loaf until bacon is crisp and loaf registers 160° degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Recipe Type: Bacon, Beef, Cook's Illustrated, Ground Beef, Ground Pork, Main Dish, Meat, Pork, Veal
Source: Cook's Illustrated 9/1996
Web Page:
http://www.cooksillustrated.com/recipes ... docid=6207