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Main dishes

Bacon-Wrapped Meatloaf

Bacon-Wrapped Meatloaf recipe
photo by:kraft
First we came up with a moist, tasty meatloaf. Then we decided it should be wrapped with bacon—placing it in a whole 'nother realm of deliciousness.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
12 servings

What You Need

3/4
cup  canned tomato puree
3
Tbsp.  sugar
2
Tbsp.  KRAFT Sun Dried Tomato Vinaigrette Dressing
2
Tbsp.  cider vinegar
1/2
tsp.  pepper
1
lb.  lean ground beef
1
lb.  ground pork
1
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken, finely crushed
2
 carrots, finely chopped
1
 onion, chopped
1/4
cup  chopped fresh parsley
1
 egg, beaten
8
slices  OSCAR MAYER Bacon

Make It

BRING first 5 ingredients to boil in saucepan, stirring occasionally. Remove from heat; cool.

HEAT oven to 350ºF. Mix 1/2 cup of the tomato mixture with all remaining ingredients except bacon just until blended; shape into 9x5-inch loaf in shallow pan sprayed with cooking spray. Cover with remaining tomato mixture.

TOP with bacon, placing slices lengthwise over top of loaf and overlapping slices as needed to completely cover top of meatloaf.

BAKE 1 hour or until meatloaf done (160ºF), basting occasionally with pan drippings.

Kraft Kitchens Tips

Serving Suggestion
Serve this moist meatloaf with smart sides, such as a crisp mixed green salad and hot steamed fresh vegetable.
For Crisp Bacon Topping
For a crispier bacon topping, after removing meatloaf from oven, heat broiler. Broil meatloaf, 4 inches from heat, 1 to 2 min. or until bacon is crisp.
Keeping it Safe
Follow these safety tips when serving leftover meat loaf. If you opt for cold sandwiches, remove the meat loaf from the refrigerator just before you prepare the sandwiches, then serve them immediately. If you reheat the meat loaf, make sure that it is heated through, with an internal temperature of at least 165°F when tested in center with an instant-read thermometer.
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