Ingredients for Mom's Bacon Wrapped Meatloaf Rsc
- Zucchini
- 1 medium onion, finely chopped
- Red Bell Pepper
- Cherry Tomatoes
- Quick Cooking Oats
- Panko Breadcrumbs
- Lemon Juice
- Lemon Zest
- 1 large egg, lightly beaten
- Bacon
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa (your favorite kind)
- Ground Beef
- Reynolds Wrap Foil
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How to Make Mom's Bacon Wrapped Meatloaf Rsc
- Preheat oven to 350°F (175°C).
- Line a 9x5x3 inch loaf pan generously with Reynolds aluminum foil, leaving some overhang on the sides for easy lifting.
- Arrange 4-5 bacon strips across the short side of the loaf pan, long edges touching, to create a bacon lining.
- In a large bowl, combine the following ingredients: (See Ingredient List for specific measurements)
- Gently mix the beef with the combined ingredients until just combined.
- Carefully press the meat mixture into the bacon-lined loaf pan.
- Fold the bacon strips over the top of the meatloaf, covering it completely.
- Lay the remaining 4-5 bacon slices across the top of the meatloaf.
- Bake uncovered for 50 minutes.
- Remove from oven and top with 1/2 cup of your favorite salsa and 1 cup of shredded Monterey Jack cheese.
- Bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before carefully lifting the meatloaf from the pan using the foil overhang. Serve and enjoy!
- If not cooking immediately, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
45g
Carbs
2g
