BBQ Bacon-Wrapped Meatloaf

Meatloaf is such a great comfort food, especially with cold weather! My husband thought it would be a great idea to find a recipe that kicked up meatloaf up a notch, so he found this recipe:

http://allrecipes.com/recipe/230589/bbq-bacon-wrapped-meatloaf/?internalSource=staff%20pick&referringContentType=home%20page

BBQ Bacon-Wrapped Meatloaf


Ingredients 

 5 slices of bacon                                                         1 Tbsp Worcestershire sauce

1 white onion, chopped                                              1 tsp Dijon mustard

2 cloves garlic, finely chopped or more to taste        1 tsp dried oregano

1 lb lean ground beef                                                 1/2 tsp chili powder (optional)

1/2 cup your favorite BBQ sauce                              3 Tbsp BBQ sauce

1/2 cup soft bread crumbs

2 eggs, beaten

Directions 

 1. Preheat oven to 375 degrees F. Grease a 9x11-inch baking dish.

2. Place the bacon in a large skillet and cook over medium-high heat until the edges
just start to curl, approx. 1-2 minutes per side. (** We cooked our bacon longer, so it would turn out a little bit more crispy.) Drain the bacon slices on paper towels. Reserve about 1 tablespoon of bacon
drippings in the skillet.

3. Cook and stir the onion and garlic in the bacon drippings until the onion is softened,
about 6-7 minutes. Remove from heat and cool.

4. In  a large bowl, mix the cooled onion and garlic, ground beef, 1/2 cup BBQ sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands.

5. Form the meat mixture into a log-shaped meatloaf; place into the prepared baking dish.

6. Wrap the partially cooked bacon slices around the meatloaf, tucking the ends of the bacon underneath the loaf.

7. Bake in the pre-heated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons of
BBQ sauce. Continue baking until the meat is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F. Let stand for 10 minutes before serving.


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