Bacon-Wrapped Herb Meatloaf with Orange-Chili Glaze
Prep: 40 minutes
Bake: 60 minutes • Serves: 8
Meatloaf
1medium yellow onion, chopped (about 1-1/2 cups)
3tablespoons olive oil
4garlic cloves, minced
3cups quartered whole mushrooms (about 8 ounces)
2large eggs
1cup less-sodium beef broth
2tablespoons chopped fresh rosemary leaves
2tablespoons Dijon mustard
2tablespoons Worcestershire sauce
2teaspoons kosher salt
1teaspoon fresh ground black pepper
3/4cup finely crushed cornflakes
3pounds Busch’s Fresh Ground Chuck
12slices Smithfield® Hickory Smoked Bacon
Glaze
1/3cup fresh squeezed Jumbo Navel Orange Juice
3tablespoons light brown sugar
1tablespoon Jumbo Navel Orange zest
1teaspoon fresh ground black pepper
1. Prepare Meatloaf: Adjust oven rack to middle position; preheat oven to 350°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large skillet, cook onion in oil over medium-high heat 5 to 7 minutes or until onion begins to brown, stirring occasionally. Add garlic and mushrooms; cook 5 to 7 minutes or until mushrooms begin to soften, stirring occasionally. Remove from heat.
2. Meanwhile, prepare Glaze: In small bowl, stir chili sauce, juice, sugar, zest and pepper.
3. In large bowl, whisk eggs; stir in broth, rosemary, mustard, Worcestershire, salt and pepper. Add cornflakes, ground chuck and mushroom mixture; gently mix until just combined.
4. Transfer meatloaf mixture to prepared pan; with wet hands, gently form into 6 x 12-inch loaf and brush with about 1/4 cup glaze. Lay bacon slices crosswise over loaf, slightly overlapping; tuck ends under loaf and brush with about 1/4 cup glaze.
5. Bake loaf 40 minutes; brush with remaining glaze. Bake 20 minutes longer or until bacon begins to crisp and internal temperature of loaf reaches 160°. Let stand 15 minutes before serving.
Approximate nutritional values per serving:
563 Calories, 40g Fat (14g Saturated), 156mg Cholesterol, 1324mg Sodium, 19g Carbohydrates, 2g Fiber, 32g Protein