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)
* Coarse ground pork is recommended for better texture.
- 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 used with permission from:
National Pork Board
>> MEAT LOAF RECIPES
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