Bacon-Wrapped Meatloaf with Brown Sugar Glaze

Ingredients

• 5 stripss bacon
• 1 stalk celery , diced
• 1 cup fine bread crumbs
• 1 cup milk
• 3 eggs
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 0.5 teaspoons onion powder
• 1 pound ground beef
• 1 pound ground pork

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease a 9x5-inch loaf pan.

2. 2

   Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; reserve drippings in skillet.

3. 3

   Heat drippings over medium-high heat. Add celery; sauté until soft but not browned, about 5 minutes. Set aside.

4. 4

   Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and celery in a large bowl; mix well.

5. 5

   Crumble beef and pork into bread crumb mixture; combine using your hands, making sure not to overmix. Form into a loaf; place into the prepared pan. Place bacon strips, lengthwise, on top of loaf.

6. 6

   Bake in the preheated oven for 30 minutes.

7. 7

   Meanwhile, combine ketchup, brown sugar, dry mustard, and 1/2 teaspoon Worcestershire sauce in a small bowl; mix well.

8. 8

   Remove loaf from oven; drain any fat bubbling on top and around edges. Continue baking for 25 minutes more. Drain fat again; spoon or brush brown sugar glaze evenly over top. Increase the oven temperature to 400 degrees F (200 degrees C).

9. 9

   Continue baking until no longer pink in center, about 20 minutes more. An instant-read thermometer inserted into center should read at least 160 degrees F (70 degrees C). Rest before cutting and serving, at least 10 minutes .