Ranch Style Bacon-Wrapped Meatloaf

Use a standard 9” x 5” loaf pan or divide between smaller pans. Any leftover mix can be made into meatballs.
Combine breadcrumbs with milk; set aside for 10 minutes.
Sauté vegetables until soft, about 5 minutes. Cool slightly, then add to breadcrumb mixture.
Mix in all other ingredients except bacon. Cover and refrigerate overnight.
Line pan with bacon strips, letting some overhang.
Press beef mixture into pan. Fold bacon over the top.
Place pan on baking sheet. Bake at 325°F for 70-90 minutes until internal temperature reaches 150°F.
Cool meatloaf for 3 hours or overnight.
To serve, remove from pan and reheat in the oven at 350°F for 15-20 minutes or sear slices in a skillet. Serve with mustard or mayo.

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ingredients

Ranch Style Bacon-Wrapped Meatloaf Ingredients:

2 lbs. Lazy T Ranch ground beef
8 to 12 strips of bacon (avoid the thick cuts, partner)
1 red bell pepper, finely diced
½ yellow onion, finely diced
3 celery ribs, finely diced
2 cups breadcrumbs
2 eggs, given a good whisk
½ cup milk
½ cup parmesan cheese, grated
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon black pepper
1 teaspoon red chili flakes
1 teaspoon salt
1 tablespoon soy sauce
2 tablespoons capers, finely chopped
½ cup fresh chopped herbs (basil/oregano/rosemary) or 2 tablespoons of dried herbs combined.