We're taking your standard meatloaf up a notch by wrapping the meatloaf in bacon and glazing it with apple cider vinegar and brown sugar. Plus, there's bacon INSIDE the meatloaf :-O
1tbs.light brown sugar
2tbs.apple cider vinegar
1lbs.85/15 lean ground beef
2strips of baconchopped
1cupfinely diced onions
1/2cupgrated organic carrots
1egg lightly beaten
Place an oven rack near the top third of the oven and preheat to 350F.
Line a baking sheet with parchment paper or foil.
Line a loaf pan with strips of bacon and set aside to mold the meatloaf.
Combine vinegar and brown sugar and set aside for glazing with a brush.
Prep the bread crumbs by tearing up two slices of day old bread and pulsing them in a food processor for about a minute. If using fresh bread, place them in a 250°F oven for 30 minutes the pulse after they’ve cooled. Transfer the breadcrumbs to a small bowl. Add 3/4 cup of milk one tablespoon at a time so the bread can easily absorb it.
Gently fold the remaining ingredients along with the bread crumbs in a large mixing bowl. Add one handful to the loaf pan and press to fill in any air gaps. Add the remaining mixture without pressing too hard then fold the bacon strips over top. Place the lined sheet pan upside down, centered on top of the loaf pan then grab hold of both to flip them upside down. Give the loaf pan a few strong taps to loosen it then remove the loaf pan leaving the meatloaf on the sheet pan.
Glaze the meatloaf with the cider and sugar mixture and bake on the top rack for 1 hour. Glaze every 20 minutes and flip the pan halfway through for even cooking. Set the oven temp to it's highest setting and cook for an additional 5-10 minutes for the glaze to caramelize.
Allow to cool for at least 10 minutes before serving.
Bacon Wrapped Meatloaf by Eat Up! Kitchen at https://eatup.kitchen/bacon-wrapped-meatloaf/