| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 meatloaves |
Ingredients
- 2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup)
- 1/3 cup milk
- 1 large egg, beaten
- 1/2 medium onion, finely chopped (about 1/2 cup)
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon dry mustard
- 1/2 teaspoon ground caraway
- 1/2 teaspoon ground coriander
- 12 ounces ground beef (90/10)
- 8 ounces ground pork
- Kosher salt and freshly ground black pepper
- 2 tablespoons ketchup
- 2 tablespoons steak sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- 6 slices center cut bacon
Instructions
- Preheat the oven to 400 degrees F.
- Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.
- In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.
- Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.
- Increase the oven temperature to 425 degrees F.
- Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 440 |
| Total Fat | 33 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 119 mg |
| Sodium | 508 mg |
Reviews
I am not a fan of meatloaves of any kind and tried a lot of recipes. This recipe has changed my opinion and I am now a lover of this meatloaf. Thank you Molly! I’m glad I didn’t give up.
We thought this was terrific. It gets 5 stars for wonderful flavor with a special nod to the caraway. Never thought of putting that in meatloaf. The glaze was not too sweet and added to the slight saltiness of the bacon. It was very easy to prepare and can be prepped ahead of time. Didn’t take long to bake and the individual loaves were fun for the kids.
What a winner recipe, these were delicious and so easy!! Made extra to keep in the freezer for future meals.
I noticed negative reviews on these and I disagree these are great! The key here is not to overcook the loaves AND make the gravy that goes with the cheesy mashed potatoes from the meatloaf drippings! They really go together well. Like her recipes, they are new innovative.
These turned out great, it’s all about the glaze and going for over glazing it. I omitted the rye bread and caraway cuz it’s not my jam and it was still delicious. I also subbed basil for the parsley because it’s what I had.
NOT A KEEPER. Search continues for our go-to meatloaf recipe. I had to grind caraway seeds since store didn’t have ground; it looked like her steak sauce was Heinz 57. Boyfriend said “flavor was lacking”. I wanted sauce to be more ketchup based, it seemed bland after cooking. The caraway I think wasn’t for us.
Molly made these bacon wrapped meatloaves on her show last weekend. I made these today and cooked them on my grill. We really enjoyed them. I did turn them over half way through to brown both sides. Will make again. Thanks Molly!!
oh wow these turned out great