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Bacon-Wrapped Meatloaf

 
One serving costs about $2.24

$2.24 per serving

29 people like this recipe

29 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:63%

Spoonacular Score: 63%

 

You can never have too many main course recipes, so give Bacon-Wrapped Meatloaf a try. One portion of this dish contains about 35g of protein, 55g of fat, and a total of 709 calories. This gluten free and primal recipe serves 6 and costs $2.24 per serving. This recipe from Foodista requires ground pork, mustard, dry mustard, and water. 30 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. With a spoonacular score of 66%, this dish is solid. Similar recipes are Bacon Wrapped Meatloaf, Bacon Wrapped Meatloaf, and Bacon Wrapped Meatloaf.

Cabernet Sauvignon and Zinfandel are great choices for Meatloaf. Meatloaf will work with many red wines. We recommend something bold and fruity, like a Cabernet Sauvignon or Zinfandel. You could try Elway's Reserve Cabernet Sauvignon Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 78 dollars per bottle.

Elway's Reserve Cabernet Sauvignon Wine

The 2013 Elway's Reserve Napa Valley Cabernet Sauvignon is a merge of dark fruits, delicate spiciness from carefully selected American oak barrels and intense minerality.

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1
1  onion
onion
2
2  garlic cloves
garlic cloves
2
2  eggs
eggs
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
1 tsp
1 tsp salt
salt
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
2 tsps
2 tsps dry mustard
dry mustard
0.25 cups
0.25 cups milk
milk
2 lb
2 lb ground pork
ground pork
8 slices
8 slices thick-cut bacon
thick-cut bacon
6 oz
6 oz canned tomato paste
canned tomato paste
3 Tbsps
3 Tbsps water
water
3 Tbsps
3 Tbsps apple cider vinegar
apple cider vinegar
3 Tbsps
3 Tbsps honey
honey
1 tsp
1 tsp cooked mustard
cooked mustard
0.5 tsps
0.5 tsps salt
salt
1 Tbsp butter
1 Tbsp
butter
1  onion
1
onion
2  garlic cloves
2
garlic cloves
2  eggs
2
eggs
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
1 tsp salt
1 tsp
salt
0.5 tsps black ground pepper
0.5 tsps
black ground pepper
2 tsps dry mustard
2 tsps
dry mustard
0.25 cups milk
0.25 cups
milk
2 lb ground pork
2 lb
ground pork
8 slices thick-cut bacon
8 slices
thick-cut bacon
6 oz canned tomato paste
6 oz
canned tomato paste
3 Tbsps water
3 Tbsps
water
3 Tbsps apple cider vinegar
3 Tbsps
apple cider vinegar
3 Tbsps honey
3 Tbsps
honey
1 tsp cooked mustard
1 tsp
cooked mustard
0.5 tsps salt
0.5 tsps
salt

Equipment

glass baking pan
glass baking pan
mixing bowl
mixing bowl
frying pan
frying pan
oven
oven
glass baking pan
glass baking pan
mixing bowl
mixing bowl
frying pan
frying pan
oven
oven


Instructions

  1. Preheat the oven to 350 F.
  2. Melt the butter in a small skillet over medium-low heat; cook the onion until soft but not brown, about 5 minutes. Add the garlic and cook for another minute. Remove from heat and set aside.
  3. Place a rack on or in a large, glass baking dish. Alternating slightly, lay the strips of bacon across the rack, one end in the middle and allowing the other end to hang over the side of the dish. Set aside.
  4. In a small bowl, mix 3 tablespoons of the tomato paste with the water, apple cider vinegar, honey, prepared mustard and 1/2 teaspoon of salt. Set aside.
  5. In a large mixing bowl, combine the remaining ingredients with the onion/garlic mixture and the remaining tomato paste and gently but thoroughly mix with your hands. Form into a loaf directly on top of the bacon, leaving enough of the bacon uncovered to wrap the top of the meatloaf. Spoon the glaze over the top of the meatloaf and spread down the sides, covering it completely. Lift the ends of the bacon hanging down the sides and place over the top of the meatloaf.
  6. Bake for an hour, or until the meatloaf is cooked through and the bacon is brown and crisp. Allow to rest for 10 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.70
Ingredient
1 tablespoon butter
1 onion
2 garlic cloves
2 eggs
1 tablespoon fresh thyme
1/2 teaspoon black ground pepper
2 teaspoons dry mustard
1/4 cup milk
2 pounds ground pork
8 slices thick-cut bacon
6 ounces canned tomato paste
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon cooked mustard
Price
$0.12
$0.24
$0.13
$0.48
$0.37
$0.03
$0.21
$0.08
$6.03
$4.11
$3.40
$0.17
$0.77
$0.03
$16.18

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
709 Calories
35g Protein
54g Total Fat
17g Carbs
14% Health Score
Limit These
Calories
709
35%

Fat
54g
85%

  Saturated Fat
20g
126%

Carbohydrates
17g
6%

  Sugar
13g
15%

Cholesterol
201mg
67%

Sodium
1261mg
55%

Get Enough Of These
Protein
35g
71%

Vitamin B1
1mg
85%

Selenium
53µg
77%

Vitamin B3
9mg
47%

Vitamin B6
0.84mg
42%

Phosphorus
405mg
41%

Vitamin B2
0.54mg
32%

Zinc
4mg
29%

Potassium
902mg
26%

Vitamin B12
1µg
25%

Iron
2mg
17%

Vitamin B5
1mg
16%

Magnesium
54mg
14%

Vitamin A
672IU
13%

Vitamin C
10mg
13%

Copper
0.23mg
12%

Manganese
0.22mg
11%

Vitamin E
1mg
11%

Fiber
1g
7%

Calcium
67mg
7%

Folate
22µg
6%

Vitamin D
0.65µg
4%

Vitamin K
3µg
4%

covered percent of daily need

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