Bacon-wrapped meatloaf with brown sugar-ketchup glaze from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute chili sauce for ketchup, and quick oats or bread crumbs for saltines.

  • PinchOfSalt on November 14, 2022

    Excellent. I made this without the bacon and used milk and quick oats along with the proscribed beef/pork/veal combination in the meatloaf mix. For the glaze I used Heinz chili sauce, light brown sugar, and apple cider vinegar (an everyday version, nothing fancy). It baked up very nicely in a small baking dish just slightly larger than the meatloaf itself. As I write this there's an online version of this recipe on the ATK website behind its paywall, but my experience is that one should not rely on that website as a place to find any particular recipe that's been published in CI or any of their other magazines.

  • ashallen on January 01, 2020

    This is a very good, classic meatloaf recipe - I particularly like the suggestion for using quick oats instead of bread crumbs and the sticky ketchup glaze. The bacon didn't crisp by the time the meatloaf was done - I ended up popping it in the oven by itself after the meatloaf came out to finish cooking it. I usually use the cookbook's "Glazed All-Beef Meatloaf" recipe instead of this one. Instead of using a bacon wrap to self-baste the meatloaf, it includes finely shredded Monterey Jack cheese in the meat mixture for extra moisture - very nice! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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