Bacon-Wrapped Pork Meatloaf
Serve this moist and flavorful meatloaf with Sour Cream Smashed Potatoes and a colorful 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 (flat-leaf) parsley, chopped (or 2 tablespoons dried parsley)
8 strips bacon (apple-smoked bacon preferred)
- Preheat the oven to 400°F (205°C). 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, bread crumbs and parsley. Mix until combined.
- Transfer the meat to the prepared baking sheet and form it into a 9x5-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°F (71.1°C), 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.
Makes 8 servings.
*Please note that coarse ground pork is recommended for better texture.
Tip: Add color to your plate with a side of roasted vegetables such as broccoli, Brussels sprouts or asparagus.
Nutritional Information Per Serving (1/8 of recipe): Calories: 400; Total Fat: 28g; Saturated Fat: 10g; Cholesterol: 140mg; Total Carbs: 9g; Fiber: 1g; Protein: 25g; Sodium: 630mg.
Recipe and photograph provided courtesy of Pork, Be Inspired®.