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Crack Meatloaf

Crack Meatloaf

Recipes

This Crack Meatloaf recipe is named because it is so good, it is addictive.  It will quickly become a family favorite, just as it is with mine.  Seriously. Who can resist a cheesy, bacony meatloaf with a sticky sweet sauce?!?  I’ve been known to get up in the middle of the night just to sneak a leftover piece or two…if we are lucky enough to have leftovers!

crack-meatloaf-4I got this recipe from my Aunt Michelle years ago and tweaked it a little bit over the years.  I start with a cheesy turkey meatloaf, wrap it in bacon, and bake it in a sweet and tangy red sauce until the bacon is crispy and caramelized.  Oh my!  I usually serve it with string beans or a salad and mashed potatoes or macaroni and cheese.  My family likes to take the red sauce and drizzle it over their entire plate, salad included.  Yum!

 

crack-meatload-2Crack Meatloaf

  • 1 lb. Ground Turkey
  • 1/4 c. Finely chooped Onion
  • 1/2 c. Italian Seasoned Bread Crumbs
  • 1/2 c. Shredded Cheddar Cheese
  • 1 Egg
  • 1/4 c. Milk
  • 4-5 Strips of Bacon

Sauce

  • 1 (8 oz) Can of Tomato Sauce
  • 2/3 c. Brown Sugar
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Dijon Mustard

Preheat the oven to 350 degrees.  Mix the turkey, bread crumbs, cheese, egg, and milk together in a bowl. Spray a baking dish with a spritz of olive oil cooking spray.  Shape the meat into a long rectangle and place in the baking dish.  Drape the bacon strips over the meatloaf , tucking the edges under the bottom of the meatloaf.  In a separate bowl whisk together the tomato sauce, brown sugar, apple cider vinegar, and mustard.  Drizzle 2-3 tablespoons of the sauce over the meatloaf, cover with aluminum foil, and place in the heated oven.  Bake about 40 minutes, then remove the aluminum foil and bake about 10 minutes more, until the bacon crisps up.  Heat the remaining sauce in the microwave for about 50 seconds, then serve the sauce with the meatloaf to drizzle.

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About the author

Julie is the Arizona-based food, travel, and lifestyle writer/editor of A Cork, Fork, & Passport. She is an accomplished chef, traveler, kid wrangler, dachshund chaser, and social media influencer.