BACON-WRAPPED MEATLOAF WITH POMEGRANATE BBQ SAUCE

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BACON-WRAPPED MEATLOAF WITH POMEGRANATE BBQ SAUCE

This Bacon-Wrapped Meatloaf with Pomegranate BBQ Sauce recipe is hearty enough for harvest season and uses two of my all-time favorites, bacon & BBQ sauce.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Cuisine: American

Keyword: bacon wrapped meatloaf, meatloaf

Servings: servings

Calories: 508kcal

Author: K.C. Cornwell

Ingredients

Meatloaf

1 lb. ground beef 85% lean
1 lb. ground pork
extra-virgin olive oil
1 yellow onion diced
3 garlic cloves minced
2 eggs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
3 tablespoons chopped fresh parsley
2 teaspoon black pepper
1 teaspoon salt
2 teaspoon gluten free Dijon mustard
2 teaspoon gluten free Worcestershire sauce
1/2 teaspoon gluten free hot pepper sauce
1/2 cup whole milk dairy or unsweetened almond, coconut or rice
2/3 cup gluten free breadcrumbs
8-12 strips gluten free bacon
1 cup Pomegranate BBQ sauce or other gluten free barbecue sauce

Pomegranate BBQ Sauce

2 shallots diced
2 cloves garlic minced
1/2 cup brown sugar
1/2 cup pomegranate concentrate
2 teaspoons gluten free Worcestershire sauce
1 teaspoon salt
1/2 teaspoon chili powder or more to taste
1/4 cup cider vinegar
1 teaspoon dry mustard
1/2 teaspoon chili flakes more or less, to taste
dash of olive oil

Instructions

For Meatloaf

Preheat Oven to 350°F.
Heat a small sauté pan over medium heat, sauté onion & garlic in extra-virgin olive oil until translucent; set aside. Put meat in large bowl, add oats or bread crumbs on top (do not mix). In a separate bowl, mix seasonings and wet ingredients. Add wet ingredients and onion/garlic mixture to meat, mix thoroughly but don’t over mix, adding a little more milk if necessary.
Shape loaf on a sheet pan, brush completely with 1/2 of the BBQ sauce. Wrap strips of bacon over meatloaf, tucking ends under sides to secure. Bake until instant read thermometer measures 160°F, about one hour. Serve with remaining sauce.

For BBQ Sauce

Combine olive oil, shallots & garlic in a saucepan over medium heat for 3 -5 minutes. Add the rest of the ingredients to the pan, reduce to medium-low heat and cook for 15 minutes (or until slightly thickened). Sauce will thicken more as it cools. If a smooth consistency is desired, process in a blender after cooling.
Serve over grilled or smoked meat or use as a glaze or dipping sauce.

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