Search thousands of recipes reviewed by home cooks like you.

Bacon Wrapped Mushroom Meatloaf

Bacon Wrapped Mushroom Meatloaf

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Erin

Erin

Moist and juicy comfort food. Great for family dinners, but tasty enough for company. Great with colcannon or other mashed potato dishes. Pairs well with carmenere or chianti. Caution: This is NOT a low-fat dish. Enjoy in moderation. You can use ground turkey instead of the beef without losing much flavor, if you must. Try venison or veal in place of the lamb for a change.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Thoroughly mix beef, pork, lamb, mushrooms, bread crumbs, eggs, garlic, thyme, soy sauce, soup base, parsley, and sage in a large bowl; shape into 2 loaves. Wrap bacon strips around the loaves to cover completely. Place loaves on a baking sheet.
  3. Bake in the preheated oven until the loaves are no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ellie may
2

ellie may

9/20/2013

I am giving a high-five for spices and originality here. I do not eat ketchup, bbq sauce or tomato paste/sauce, and this recipe uses a great combo of spices instead of that same old tomato-based flavor. I also appreciate no onion! I made only a few small changes: I did not wrap with bacon, and instead of ground pork, I used Hot Pork Sausage in the mix. I used a large loaf pan, and at 350 it only needed about an hour. In the middle of the loaf I placed a string cheese just for fun. There was not as much grease as you would expect, I did not have to pour any off during cooking at all. The loaf did NOT crumble at all, and thick slices made great sandwiches for days! Thanks for the great recipe, it was perfect for our family.

Joey Joan
1

Joey Joan

9/23/2013

Yummy. I did not wrap the loaf with bacon I covered the top instead.I topped with swiss cheese and more mushrooms. Will do this again.

ladybuggs5224
0

ladybuggs5224

3/18/2014

The family just loved this recipe and gobbled up both loaves. It made a very nice moist loaf that was beautiful and held up wonderfully. I didn't have mushroom soup base so I used some beef mushroom gravy that I was going to serve over the top other than that I didn't change a thing. With that being said I didn't care for it because of the spices and I knew I wouldn't so I wasn't disappointed. Be mindful (as I was) that if your not a sage and thyme fan your gonna have a bad time with this recipe but if you are this is totally one to try.

More reviews

Similar recipes

ADVERTISEMENT