Hello all! So last night I was all set to make my normal meatloaf recipe but wrapped in bacon. Then I went to unwrap my beef and it was spoiled! Boo! Well, I wasn’t going to let a little spoiled meat get the best of me, so I trashed it and decided to wing it. I found a package of chicken sausage, so I decided to grind that up with a red pepper and an onion. It turned out really good, but I think it was too big of a change for my family. They said it was good and ate it, but they love my original meatloaf recipe and said they were missing the beef. I loved the change and except the bacon wrapping, it was lighter with the chicken sausage and veggies added.
Bacon Wrapped Pork Meatloaf
1 small red bell pepper, chopped
1/2 large onion, chopped
1 garlic clove
1 tablespoon extra-virgin olive oil
1 1/2 pounds ground chicken sausage
1/2 pound ground mild Italian sausage
1/2 cup bread crumbs
2 large eggs
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
8 strips of bacon
Preheat the oven to 375 degrees.
Place the red bell pepper, onion, and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes.
In a large mixing bowl, combine the vegetables, sausage, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Spray the bottom of a baking dish and place on strips of bacon on bottom with sides sticking out. Using your hands, form the meat it into a loaf. Place it on top of the bacon in the pan. Wrap the strips around the top. Add more on top or sides if needed. Bake the meat loaf, uncovered, until cooked through, about 1 hour.
Pour off the melted fat, slice the meat loaf and serve.
Funny story—-I put it on a sheet pan with aluminum foil. The bacon grease set a small fire in my oven. Use a baking dish 😉