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February 10, 2017

MEAT wrapped in BACON

Post by South Lyndale Liqours

Everything is better with Bacon. Right? We think so…

Meat Wrapped in Bacon

Bacon pairs up nicely with just about everything; chocolate, berries, poultry, beef, other pork, cocktails, you name it. It’s the salty / sweet combinations that tease the palette and cause the typical mouthwatering “weak in the knees” response.

On to the love affair…


  • ¼ cup ketchup or chili sauce
  • Brown sugar to taste (3-4 tablespoons)
  • 2 teaspoons cider vinegar


  • 2 teaspoons olive oil
  • 1 medium white onion chopped
  • 2-4 garlic cloves (depending on taste)
  • 2 large eggs
  • dried thyme to taste
  • sea salt to taste
  • ground black pepper to taste
  • 2 teaspoons dijon mustard
  • 3 teaspoons Worcestershire sauce
  • ½ cup buttermilk
  • 2 pounds of meat loaf mix (ground chuck, ground veal, ground pork)
  • 2/3 cup Contadina bread crumbs (Italian style is fine)
  • Pack of thinly sliced bacon


The glaze is really simple. Simply mix the three ingredients together in a small bowl and set aside for later. The ketchup, cider, and brown sugar need to blend together at room temperature for a bit.


Preheat the oven to 350 degrees. Heat Olive oil in a skillet. Add onion and garlic, sauté until softened, about 5 minutes; set aside to cool.

Next, get your mixture of ingredients organized in your work space.

Meat Wrapped in Bacon

Meat Wrapped in Bacon


Mix the eggs with thyme, salt, pepper, mustard, Worcestershire, and buttermilk. Add the egg mixture to the meat and blend well in a large bowl, along with the breadcrumbs, and cooked onions / garlic.

Meat Wrapped in Bacon


Turn your meat onto a work surface and form into one or two loaves. You can do one 9 x 5 loaf with this recipe at 2 pounds of meat mix or two smaller loaves as we’ve done here with 2.5 pounds.

Meat Wrapped in Bacon


Pull out your glaze that you made in the beginning that has been sitting aside. Brush the meatloaf generously all over the top and sides so its nicely covered.

NOW, The Love Affair… Bacon. Begin to wrap full bacon strips around the loaves from top to bottom. You should completely cover the meatloaf, overlapping the strips so they brown together into one solid piece. It should look like a nice little mummy when you are done.

Meat Wrapped in Bacon


Place your meat pans in the oven, middle rack at 350 degrees (should be pre-heated by now..). Cook until the bacon is crisp all the way around and the loaf registers 160 degrees inside. Cooking time may vary depending on whether you cook with convection or not, but I would set aside 40-60 minutes. Just keep an eye on it. When it comes out, let it cool for for at least 5-10 minutes to hold its form then remove from the pan.

Meat Wrapped in Bacon


Pair your masterpiece with sides and your beverage of choice. Tonight, we chose to roast red potatoes along side the loaves in the oven and have a nice mixed greens salad with shredded carrots, beets and ranch dressing.

Meat Wrapped in Bacon

The Wines..

Let’s focus on the two on the right of this photo. They paired so nice to this meal and brought flavor and balance to the experience.

1. Sherman & Hooker’s “Shebang” (Bedrock Wine Co.) “Cuvée V” Sonoma Valley Red Blend.

Cuvée V is the latest bottling of this multi-vintage red from Bedrock Wine Co, and it is the most perfumed and sultry version to date. Fruit from the 2009, 2010, and 2011 vintages comprise the final blend, which is 41% Syrah, 19% Zinfandel, 17% old-vine mixed blacks, 8% Petite Sirah, 3% Pinot Noir and 12% white grapes including Viognier, Muscadelle, and Chasselas.

Tasting Notes: “The NV Shebang IV bursts from the glass with masses of dark, plump fruit. This juicy, mouth-filling red delivers incredible quality for the money in an up-front generous style meant to be enjoyed over the next year or two…It’s ridiculous at $12.99 a bottle.“ You can buy from South Lyndale Liquors.

2. Yalumba “The Scribbler”

A slightly more expensive wine, Yalumba has remained steadfast in their commitment to Cabernet Sauvignon blends. ‘The Signature’ series of wine, made continuously since 1962. Yalumba ‘The Scribbler’ Cabernet Sauvignon & Shiraz is a youthful embodiment of ‘The Signature’ which reflects their dedication to this blend and celebrates its heritage.

Tasting Notes: 

Yalumba The Scribbler 2010 opens with a lift of raspberries, sweet spices and licorice followed by the fresh aromatics of herbs and crushed plums. This is a beautifully polished wine of medium to full body. The Cabernet Sauvignon structure defines the palate with the Shiraz cascading generously through the middle. A bit more expensive at $17.99 and worth every penny. You can buy from South Lyndale Liquors.



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