Disclaimer: I received free product from Gourmet Warehouse for this post. All recipes and opinions are my own.
The great thing about adding Applewood Smoke Spice Rub to the meatloaf and glaze, well besides the wonderful taste, was it narrowed the list of ingredients incredibly. I didn’t need to add a pinch of this and a dash of that, then taste and adjust. Two tablespoons for two pounds of meat, plus some bread crumbs, eggs, and a few other things. Done and yum.
No tomato sauce or ketchup in the loaf? I didn’t want to overkill the tomato bit since I was doing the glaze. Personal preference. You can swap the yogurt for tomato sauce and I won’t be offended.
The only thing I didn’t love about this was I only had turkey bacon on hand. I think it would have been better with traditional pork bacon (peppered bacon if you want even more heat, maple bacon if you want it a bit sweeter). The turkey bacon was okay, and adding the glaze and broiling it for a few minutes really helped the appearance.
Bacon Wrapped Applewood Smoke Meatloaf
- 1 tablespoon olive or vegetable oil
- 1 small onion (finely chopped)
- 1 pound ground beef (at least 10% fat)
- 1 pound ground pork (20% fat)
- 2 Large eggs
- 1/2 cup plain yogurt
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Gourmet Warehouse Applewood Smoke Spice Rub
- 2/3 cups Panko or other bread crumbs
- 8 pieces uncooked bacon
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon Gourment Warehouse Applewood Smoke Spice Rub
- Preheat oven to 350 degrees. Spray a roasting pan with non stick cooking spray.
- In a medium pan, cook onions in oil until translucent. Remove onions from pan. In the same pan, combine sauce ingredients until sugar melts and sauce is heated throughout. Remove from heat and set aside
- Put ground beef and pork in a large bowl, add onions and mix briefly until everything is fairly evenly distributed.
- In a small bowl combine eggs, yogurt and Worcestershire sauce and Applewood Smoke seasoning. Add to ground meat mixture with bread crumbs. Mix just until combined. Shape into a loaf approximately 2 inches thick on the roasting pan.
- Apply about 1/4 of the glaze to the top of the loaf. Arrange bacon slices on top, overlapping a bit and tucked under the bottom of the loaf. Bake for 45-55 minutes, until loaf is approximately 150-155 degrees.
- Remove loaf from oven, Turn oven to broil (or as high as it will go). Add 1/3 of the remaining glaze to the top of the bacon. Return to oven and broil for 5 minutes, remove when the sauce is bubbly but before it starts to burn.
- Cover lightly with a tent of aluminum foil and let rest 15 minutes. Cut in thick slices and serve with remaining glaze.