Mozzarella Stuffed Bacon Wrapped Meatloaf Recipe - Savory Nothings (2024)

FAQs

What ingredient keeps meatloaf from falling apart? ›

Bread crumbs serve as a binding agent for the loaf, helping it not crumble after it's cooked.

Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

Fold any overhanging bacon over the top of the loaf pan. Flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon so it's tight. Bake meatloaf at 350° F for 50 minutes.

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape.

What does wrapping meat in bacon do? ›

The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is sweet, salty, and smoky at the same time.

Covering your meatloaf is a matter of preference. When you cover a meatloaf, the meat cooks more evenly thanks to the steam trapped inside the pan. The foil or lid also helps the meat retain its moisture, which is useful when cooking with lean meats (like chicken or turkey).

But if you are like me and like crispy bacon then you might try to precook it first. I will grill the bacon for 4-5 minutes on low direct heat. I then wrap the food in the bacon and grill according to the recipe.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Oats are a great breadcrumb substitute when used as a binder in meatballs or meatloaf. Try them in one of Ree Drummond's favorite recipes: BBQ comfort meatballs. Just keep in mind that they don't add much flavor, so if you're using them in a recipe that calls for breadcrumbs, you may need to add extra seasoning.

In a basic meatball, the egg and breadcrumbs act as a binder that holds the ground beef together. The onion, salt, and pepper add just enough flavor, so they'll work in a variety of dishes.