Bacon-Wrapped Herb Meatloaf with Orange-Chili Glaze
Prep: 40 minutes plus standing
Bake: 60 minutes • Serves: 8
Meatloaf
1 medium yellow onion, chopped (about 1 1/2 cups)
3 tablespoons PICS olive oil
4 garlic cloves, minced
3 cups quartered Market 32 white mushrooms (about 8 ounces)
2 PICS large eggs
1 cup less-sodium beef broth
2 tablespoons chopped fresh rosemary leaves
2 tablespoons PICS Dijon mustard
2 tablespoons PICS Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon PICS fresh ground black pepper
3/4 cups finely crushed PICS cornflakes
3 pounds Market 32 80% lean ground chuck
12 slices PICS thick-cut bacon
Glaze
1/3 cup fresh squeezed orange juice
3 tablespoons PICS light brown sugar
1 tablespoon orange zest
1 teaspoon PICS fresh ground black pepper
1.Prepare Meatloaf: Adjust oven rack to middle position; preheat oven to 350°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large skillet, add onion and oil; cook over medium-high heat 5 minutes or until onion begins to brown, stirring occasionally. Add garlic and mushrooms; cook 5 minutes or until mushrooms begin to soften, stirring occasionally. Remove from heat.
2. Meanwhile, prepare Glaze: In small bowl, stir chili sauce, juice, sugar, zest and pepper.
3. In large bowl, whisk eggs; stir in broth, rosemary, mustard, Worcestershire, salt and pepper. Add cornflakes, ground chuck and mushroom mixture; gently mix until just combined. Transfer meatloaf mixture to prepared pan; with wet hands, gently form into 6 x 12-inch loaf and brush with about 1/4 cup glaze. Lay bacon slices crosswise over loaf, slightly overlapping; tuck ends under loaf and brush with about 1/4 cup glaze.
4. Bake loaf 40 minutes; brush with remaining glaze. Bake 20 minutes longer or until bacon begins to crisp and internal temperature of loaf reaches 160°. Let stand 15 minutes before serving; cut into 8 slices.
Approximate nutritional values per serving:
563 Calories, 40g Fat (14g Saturated), 156mg Cholesterol,
1324mg Sodium, 19g Carbohydrates, 2g Fiber, 32g Protein