Wolfgang's Bacon-Wrapped Meat Loaf

Very Delicious

sandy m - April 6, 2007 07:36:34 PM PST

I tried this recipe and I was pleasantly surprised that the meatloaf is so moist. The cream makes it extremely good. While I did not put a pan of boiling water around the pan with the meatloaf, it turn out well. The only thing I would ask is how to make the bacon a bit more crisp.

16 of 18 found this review helpful.

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HMM HMMM indeed

micahrodriguez7 - May 14, 2007 09:49:49 AM PST

I made this meaty meat loaf for my wife on mothers day and it was awesome. Thank you for this great recipe it was enjoyable!!

10 of 10 found this review helpful.

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ITS GREAT

carmelcutie27 - April 10, 2007 01:44:38 PM PST

I made this wonderful recipe last night and it is sooo good..I just used ground turkey and a little bit of ground beef for the meat mixture and it was wonderful!!

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Meatloaf Heaven

marlenebullis - October 31, 2007 01:42:26 PM PST

First of all to the person who wrote "Worst meatloaf" you should know that not all people like the same ingredients. Instead of writing the kind of review you did, you simply should have made a suggestion that if people didn't like a strong thyme flavor to cut back on that ingredient. I simply used my own meatloaf recipe which isn't to different from this one (no thyme) and wrapped it in bacon. It was the bacon in the recipe that caught my eye. Absolutely delicious!! Thank you for the wonderful recipes!!

Marlene

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commenting on reveiws

wildb454 - April 5, 2007 08:54:09 PM PST

If you are a health nut then don't look at meat products or are you scared of good food. now excellent idea on the bacon

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It

musiclife - October 31, 2007 01:49:42 PM PST

When I saw the recipe I knew it would be a hit already! Who ever says it is not must be a "brainfart" (whatever that means!!)!!! My God! Some people just seem to feed on and enjoy being ruthless and being mean to others! I'm sure if that person chooses to, he could find some nice things to say even if he didn't like the flavors in this meatloaf.
Wolfgang, I haven't tried this recipe but as someone who has so much respect for food and the people who cook different authentic dishes(whether it be peasant food they say or country style.... ) I salute you! No, we are not related! :-)

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Know your herbs

Melanie - January 15, 2008 09:18:14 PM PST

brainfart9 - is it possible you don't know the difference between FRESH and DRIED herbs? 1 1/2 tsp. FRESH thyme is NOWHERE as much as 1 1/2 tsp. DRIED thyme. If you made this error, no wonder you thought there was too much!

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variation

l m - November 5, 2007 09:32:04 AM PST

using this recipe for a starting point, made it using 1 pound of ground buffalo, 1 pound of pork sausage and 1 pound of ground lamb. added basil only --cooked on perforated grid and elevated on wire rack to aid browning of the bacon and draining of the grease from the bacon, instead of the water bath.
did not precook the onion or garlic, required approx 3/4 cup of the heavy cream to make moldable mixture with the egg, held together well
cooking time a bit longer, 1 hour covered and approx 40 minutes uncovered to reach 165 degrees(425 for the last 10 minutes)

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Sounds Great

watkinscutie - April 10, 2007 11:56:40 AM PST

I'm going to try this recipe, as it sounds delicious.

Girl D: I understand and appreciate your concerns. A lot of people need to be more conscious about what they eat. However, as my mother always told me, "to each his own". And remember, "Everything in Moderation"! Just my 2 cents.

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3 pounds meat will not work!!!!

thebomber12345 - September 18, 2008 06:32:51 PM PST

First and foremost, there is no way 3 pounds of meat can fit into a 9x5x3 in. loaf pan especially with addition of mushrooms and onions. Fortunately I foresaw that and used only 2 pounds meat and it was just right. I cut down other ingredients accordingly. Meatloaf itself was superb!

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EXCELLENT!

hope M - February 21, 2008 09:25:59 AM PST

This was fabulous!

I substituted more beef and pork for the veal - and it was great! I did have to add about 1/2 cup bread crumbs to make it "solid" enough. I also made my own heavy whipping cream (3/4 cup milk and 1/3 cup melted butter - cooled ---- mixed together).

I also put it under the broiler on high for 5 minutes to make the bacon crispy.

It gave me no heart burn as there was no tomato product in it!

YUM!

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My husband loved it! Such a great recipe!!

Jules - February 18, 2008 12:24:38 PM PST

I made this for my husband for Valentine's Day and he loved it!!! Said it was the best meatloaf he's ever had...the best part is he really wasn't exaggerating! This recipe is definitely a keeper. It tasted really good!

It was really easy to make...only the preparations took longer than I'd anticipated. We couldn't find veal so I just used 2lbs. of beef and 1lb. pork. It made more meat filling than actually needed so I save it to make a second smaller loaf another day.

The only question I would have is how to get the meatloaf to look as dark as the one pictured. Mine came out light-colored because of the steam and the juices. Also, how can I make the bacon crispier?

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I

Danyelle - January 15, 2008 11:31:26 AM PST

An ex boyfriend made this but he also puts BBQ sauce on it, its great!

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Great!

selfmg14 - January 15, 2008 05:41:27 AM PST

This meatloaf is fabulous. It is not your standard "ketchup on hamburger" meatloaf. I was a little nervous about the "water bath" but it was a breeze. The meat was moist and juicy, not at all dry like most meatloaf recipes. My family loved it (even the kids)!
I will definitely make this one again.

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good eats

MCC - January 15, 2008 04:21:27 AM PST

fantastic recipe!! made this twice - but tooled around with it both times. both versions made for a great meal.

1st: omitted the bacon. then substituted lactose free milk for the heavy cream for my wifes sake. trend for meatloaf is to coat the outside with a sauce, instead i lightly dusted it with pork rub spice.
turned out wonderful

2nd: same changes as 1st try, but i also omitted the ground veal and replaced it with equal portions of beef and pork. it was a hit, honestly, very little flavor difference and slightly easier on the wallet.

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WOW I cant explain that SUPERB!!!!

Veejay - October 4, 2007 07:07:13 PM PST

This meatloaf did surpass my grandma’s home cooking version!
I combined the recipe of Sir Wolfgang to my grandma’s meatloaf
recipe past down from my great Spanish grandma’s, The thing we
added, instead of just bacon as the rapping in the outer layer of the meatloaf we added out some Ham smoked slices thinly slice mats, we made sure we covered the whole log of meatloaf and then wrap it with bacon. The fat and flavor of the ham and bacon sizzles on the meat.
The meat dripping on the pan was not wasted we made sauce out it.
So yummy the flavors melt in the mouth the meat was so juicy.

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Mmmmm Delicious Makes the Top of the List

wysstra - April 5, 2007 06:28:26 PM PST

Just like what my Mom makes. Relatively simple and delicious!

FYI GIRL D: usually meatloaf recipes are not geared toward vegetarians. Did you know that cholestorol and high blood pressure (preludes to heart attacks) are hereditary?
Next time don't click on recipes with the word "meat" in them and you can save the rest of us your self righteous drama.

If this recipe makes the top of the Yahoo list that probably indicates that it is what the majority is interested in. Right? Yahoo would be out of business if they catered to vegans. Again, vegans and vegetarians should not click on MEAT loaf recipes. We all can CHOOSE what recipes we look at and which ones we want to actually make and eat.
Cholesterol and high blood pressure are hereditary. Seeing a doctor would be more effective than banning this meatloaf recipe.

9 of 20 found this review helpful.

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even reading the recipe makes me hungry

lunyakv - July 23, 2007 02:59:24 PM PST

cannot wait to try it

2 of 6 found this review helpful.

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Cloned Meat Products

Irwin C - January 18, 2008 07:42:55 AM PST

So, everyone probably heard that the Meat Industry is looking into purchasing meat products from cloned animals. Now, this may sound wierd, but think about it, what do we know about this and are they possibly doing it aready. I read that the FDA has given the OK for them to do so. Is this really possible in the near future? WOW!
Oh, excellent recipe, who would of thought bacon. GOOD CALL MR. PUCK. Thanks

0 of 2 found this review helpful.

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Better the second time around

JD - April 27, 2007 06:55:10 PM PST

Man, this ol' loaf kicks ass. We'll the first time I followed the recipe and it turned out okay. After a few beers I thought to myself, I wonder what how I could kick this loaf up a bit.

Let me tell you what we done did. Me and the boys took this thing a stuffed it with a pound of blue chese wrapped in ham. Then we ground up some boudin sausage and mixed it in with the beef and pork. We added some onion, green bell peppers and 2 cups of white wine. We would have added 3 cups but ol' Jasper got into it and drank most of it. Anyway, we added a crawfish and crabmeat cream sauce dressing that picked up the flavor. Meanwhile ol' Jasper tried to grab my old lady's fun bags, and in the process, threw up all over the couch. I was so pissed that my old lady let this happen. Now I gotta sit on lawn chairs while we hose the couch off on the patio.

Back to the story. We put this thing on the grill, seared off the edges, then moved her to a smoker filled with hickory wood. We ended up gettin purty drunk while we waited for this this to cook, so we went four wheeling with a couple of the wives friends. Needless to say, we kinda got in trouble with our wives after we came back smelling like sardines They was so pissed off. About this time, we took the meat off the smoker, opened up a few bottles of that cabsomething stuff and ate the whole damn thing. Man, that was some good eatin.

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MY OWN VARIATION

oldhippie1231 - January 29, 2008 12:56:35 AM PST

WHILE PACKING THE PAN I WILL FORM A POCKET,

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meat is dead

neurofunk77 - April 16, 2008 04:09:24 PM PST

meat is dead, you are what you eat, go vegetarian for your health and the planets.

peace

0 of 9 found this review helpful.

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