Bacon-Wrapped Pork Meatloaf
Add color to your plate with a side of roasted vegetables such as broccoli, Brussels
sprouts or asparagus.
- 2 pounds ground pork*
- 2 large eggs
- 1/2 cup skim milk
- 2 tablespoons Dijon-style mustard (grainy or non-grainy, depending on preference)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup bread crumbs
- 1/4 cup Italian parsley, chopped (or 2 tablespoons dried parsley
- 8 strips bacon (apple-smoked bacon preferred)
* Please note that coarse ground pork is recommended for better texture.
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- Heat the oven to 400 degrees F. Line a baking pan with a few layers of aluminum
foil and set aside.
- In a large bowl, add the eggs, milk, mustard, Worcestershire, salt, and pepper.
Whisk until everything is evenly combined. Add the ground pork, breadcrumbs, and
parsley. Mix until combined.
- Transfer the meat to the prepared baking sheet and form it into a 9 x 5-inch
loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to
65 minutes until the internal temperature of the meatloaf reaches 160 degrees F,
on an instant-read thermometer.
- Remove from the oven to a cutting board and let cool for 10 to 15 minutes before
slicing and serving.
Nutritional Information: Calories: 400 calories Protein: 25 grams Fat: 28
grams Sodium: 630 milligrams Cholesterol: 140 milligrams Saturated Fat: 10 grams
Carbohydrates: 9 grams Fiber: 1 gram
Recipe and photo credit (used with permission):
National Pork Board
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