‘Meatloaf’ is such an unappealing name, don’t you think? This isn’t your ordinary meatloaf recipe – which is why I couldn’t bring myself to name it merely ‘meatloaf’.
This meatloaf is packed with tons of flavor. The bacon adds smokiness to the meat as the fat breaks down and drips into the ground meats while cooking. But my most favorite part is the peach BBQ glaze. It adds a perfect sweet tang that complements the flavors of the meat perfectly.
Mix all of the ingredients together. My electric mixer did this perfectly.
For a beautifully shaped meatloaf, check out these tips:
- Line a loaf pan with plastic wrap and layer the bacon on top.
- Spread the peach glaze on top of the bacon, bottom portion only.
- Layer a cooling rack or cooking grate with foil and set on top of a baking sheet. Using a large skewer (or something similar), poke several holes into the foil where the meatloaf will sit. This will allow it to drain into a baking sheet.
4. Press the meatloaf mixture into the glazed bacon-lined loaf pan and flip on to the foil-lined rack. Remove the loaf pan and carefully peel away the plastic wrap. It should look pretty great right now.
Time to get this beauty into the oven!
Glazed Maple-Wrapped Meatloaf
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 lg. onion, diced
- 2 cloves garlic, minced
- 2 eggs
- 1 sleeve saltine crackers, coarsely crushed
- 1/3 C ketchup
- 1/4 barbecue sauce
- 1 T Worcestershire sauce
- 1 T brown mustard
- 3 T brown sugar
- 1 T cider vinegar
- 1/2 C ketchup
- 1/4 C barbecue sauce
- 1/3 C peach preserves
- bacon slices - about 8 or so
Instructions
Mix the meats with the onion, garlic, eggs, crackers, ketchup, bbq sauce, Worcestershire, and brown mustard until combined. Set aside.
Make the peach sauce by heating up the preserves in the microwave or on the stovetop until it is pourable. Remove from heat and add the brown sugar, and bbq sauce.
Line a loaf pan with plastic wrap, bacon slices, and sauce. Press the meat mixture into the pan and gently turn out onto a foil-lined cooling rack set over a baking sheet.
Bake at 350 degrees for 1 hour. Let rest before slicing.
