Bacon-Wrapped Meat Loaf
Makes 6 to 8 servings
  • 2 pounds ground sirloin
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup minced Vidalia or other sweet onion
  • 1 cup panko (Japanese bread crumbs)
  • ½ cup chopped fresh parsley
  • ½ cup whole milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Montreal steak seasoning
  • 6 slices thick-cut bacon, halved crosswise
  • ½ cup ketchup
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. In a large bowl, stir together ground sirloin, garlic, eggs, onion, bread crumbs, parsley, milk, tomato paste, and steak seasoning until well combined. On prepared pan, shape mixture into an 11×5-inch rectangle. Top with bacon slices.
  3. In a small bowl, whisk together ketchup, brown sugar, mustard, hot sauce, and Worcestershire. Brush half of sauce on top and sides of meat loaf.
  4. Bake for 45 minutes. Brush remaining sauce on top and sides of meat loaf; bake until a meat thermometer inserted in center registers 160°, about 30 minutes more. Let stand for 10 minutes before serving.
Recipe by Paula Deen Magazine at