Bacon Wrapped Meatloaf Singles

Bacon Wrapped Meatloaf @Gluten Free with Southern Charm

I was browsing through a new friend’s blog Almost Supermom the other day and came across her recipe for some delicious looking Bacon Wrapped Meatloaf Medallions. Personally, anything wrapped in bacon is bound to be good, so I knew I had to make them.

I did deviate from her original recipe, omitting the egg due to my daughter’s allergy and using gluten-free oats instead of almond flour. Aside from that, it was all the same and so very, very good.
And, as my family is quite teeny compared to hers, I just made half the recipe.

Bacon Wrapped Meatloaf

1 lb ground beef
1 garlic clove, minced
2 tsp Lee and Perrin’s Worcestershire sauce (I use this brand as it is gluten-free)
1/2 tsp salt
1/2 cup ketchup
1 egg
1/4 cup gluten-free oatmeal
1/2 package of bacon
toothpicks

Preheat oven to 350.
Mix all the ingredients (except the bacon) together in a large bowl. When well combined, roll into large meatballs (about 4) and wrap with a piece of bacon. Insert a toothpick to hold it together.
Place on boiler pan and cook for 40 minutes. (If you do not have a broiler pan – like me – line a cookie sheet with foil and place a cookie cooler rack on top of the foil. Place the meatloaf singles on top of a cookie rack. It works pretty well.)

Bacon crispiness:
If you are a supporter of crisp bacon, then after 40 minutes, you will want to broil your meatloaf for about 4 minutes. The broiling crisps up the bacon nicely.
If you prefer the chewy bacon, then omit this step and start enjoying your delicious dinner!

Also, Supermom was so kind and edited my meatloaf pictures. She really is SUPER!

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday

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