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Bacon-Wrapped Meatloaf with Ketchup Glaze

Bacon-Wrapped Meatloaf with Ketchup Glaze reads umami 8.6, richness 7.2 and salinity 5.3 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.3 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 4.1 / 10
• Bitter & Earthy — 4.2 / 10
• Rich & Fat — 7.5 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 8.6 · Richness 7.2 · Salinity 5.3 · Sweetness 4.6 · Allium 4.0 · Sourness 3.9 · Smoke 3.8 · Funk & Ferment 2.3 · Herbaceous 2.3 · Earthy 1.3 · Bitterness 1.2 · Warm Spice 1.2 · Nutty 1.1 · Fruity 0.9 · Floral 0.7 · Citrus 0.7

What's in it (16)

• unsalted butter — 27 g
• yellow onion — 110 g
• garlic — 9 g
• beef — 907 g
• italian-seasoned bread crumbs — 237 g
• regular milk — 118 g
• eggs — 200 g
• parsley — 15 g
• worcestershire sauce — 30 g
• dijon mustard — 15 g
• salt — 7 g
• freshly ground black pepper — 3 g
• thin slices bacon — 340 g
• ketchup — 177 g
• brown sugar — 25 g
• apple cider vinegar — 15 g

Time & effort: about 1 hr 34 min (1 hr 24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 169.6 kcal, 15.8 g protein, 5.6 g fat, 16.4 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Preheat the oven to 375 F. Melt the butter in a medium skillet over medium heat, add the onion, and cook, stirring occasionally, until softened and translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Scrape into a large mixing bowl and let cool for 5 minutes.
2. While the onion cools, stir the panko and milk together in a small bowl and let sit until the crumbs absorb the milk and turn pasty, about 5 minutes — this panade is what keeps the loaf moist.
3. Add the panade, ground beef, eggs, parsley, Worcestershire sauce, Dijon mustard, salt, and pepper to the bowl with the cooled onion. Mix gently with your hands just until evenly combined, 30-60 seconds — stop as soon as no streaks remain, since overmixing makes the loaf dense.
4. Turn the mixture onto a parchment-lined rimmed baking sheet and shape into a tight 9x5-inch loaf, about 2 1/2 inches tall, with gently rounded edges so it holds together as it bakes.
5. Lay the bacon strips over the loaf in a basket weave, alternating over-under, and tuck the ends underneath the loaf to anchor them.
6. Bake until the bacon has started to render and the loaf is firm but not yet cooked through, internal temperature 130 F, about 35 minutes.
7. While the loaf bakes, combine the ketchup, brown sugar, and cider vinegar in a small saucepan and simmer over medium-low heat, stirring occasionally, until slightly thickened and glossy, 3-4 minutes. Remove from heat.
8. Brush half the glaze evenly over the bacon, then return the loaf to the oven and bake until the bacon is deeply golden at the edges and the center reaches 160 F, 20-25 minutes more.
9. For extra-crisp bacon, broil for the final 2-3 minutes, watching closely so the edges don't scorch, until the bacon is well-browned and crackling.
10. Let the loaf rest 10 minutes — carryover heat brings the center to a safe 165 F and lets the juices reabsorb so it slices cleanly.
11. Brush with the remaining glaze, slice into 1-inch-thick pieces, and serve.

Dishes with a similar flavor shape

• Maple-Glazed Meatloaf Minis with Bacon — American
• Brunswick Stew with Pulled Pork — Southern
• Ham and Bean Soup — American
• Kielbasa and Cabbage Stew — Eastern European
• Guinness Beef Stew with Pearl Onions — Irish

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.