| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium white onion, finely chopped (about 1 cup)
- 2 medium garlic cloves, minced
- Leaves from 4 sprigs thyme (about 1 teaspoon)
- 2 large eggs
- 1/2 cup well-shaken lowfat buttermilk
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds ground pork
- 1 pound bratwurst pork sausage, removed from casings and broken up
- 1 cup crushed saltine crackers (about 20)
- 1/4 cup finely chopped fresh Italian parsley leaves
- 8 strips bacon
Instructions
- Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
- Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
- In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don’t squeeze mixture).
- Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 537 |
| Total Fat | 43 g |
| Saturated Fat | 14 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 150 mg |
| Sodium | 696 mg |
| Serving Size | 1 of 10 servings |
| Calories | 537 |
| Total Fat | 43 g |
| Saturated Fat | 14 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 150 mg |
| Sodium | 696 mg |
Reviews
I followed this recipe and it was not very good. At that temperature the meat was barely cooked in the middle and the bacon was also uncooked. Even the pork ends were not that good. This is a waste of a good pork loin.
This was absolutely fantastic! I made two small modifications, using dried thyme because I didn’t have fresh and subbing ritz crackers for the Saltines because they were in the pantry. Otherwise, followed the recipe precisely and it came out beautifully. When the loaf had about three minutes left, I switched it from oven to broiler and it finished off the bacon perfectly. I will absolutely be making this again.
Absolutely delicious. The most flavorful meatloaf we have had. Plus it was easy and fun to make!!
Just made it, and hubby and I agreed it was maybe the best meatloaf we’d ever had (not due any special skills on my part, just the awesome recipe). I did use a little bacon grease instead of vegetable oil for sautéing the onion and garlic, I used a little more onion and garlic than officially called for, I substituted Ritz crackers for saltine, and I subbed fresh ground chorizo from our local butcher instead of the brat meat, since that’s what I had in the fridge. Also made my own buttermilk using heavy cream, but that shouldn’t make any difference. Great recipe! <3
This recipe was simple and delicious. The entire family enjoyed it.
This was all the way around amazing
Very tasty!
Awesome! Made it just like the recipe and it turned out great. I’d do it again with no changes
Great meatloaf! I agree with other reviews that this comes out moist and not greasy. I followed the ingredients exactly and the bratwurst helps add a few more flavours that a more complex recipe might have without the extra work. The cooking temp was great for putting in some potatoes for roasting. Kids loved it too!
This is honestly the best meatloaf I’ve ever made! I expected it to be greasy and a little heavy, but I substituted chicken sausage (sweet Italian) and it was terrific! I think I’m going to try the same recipe to make bacon-wrapped meatballs next.