Bacon Wrapped Meatloaf with Ghost Mashed Potatoes
A delicious take on the classic meatloaf dish. This bacon wrapped meatloaf is moist, easy to make and so much better than regular meatloaf!
Servings: 8 servings
- 1 lb ground beef
- 2 eggs
- 2 T gluten-free Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 C gluten-free crackers
- 8 slices of bacon
- 4 potatoes
- 1 T butter
- 1/3 C whole milk
Preheat oven to 350°.
In a bowl, combine the beef, eggs, Worcestershire sauce, salt & pepper with your hands.
Wash up then place crackers in a blender to crush. It should bring it down to around 1 C of gluten-free bread crumbs. Add them to the meat mixture and mix with your hands until incorporated.
On a silicone baking mat lined baking sheet, lay bacon out in a lattice.
Mold beef into a loaf and lay on the bacon lattice. Flip it all over and tuck extra bacon pieces under the meatloaf.
Bake at 350° for 45 minutes or until beef is fully cooked inside.
Meanwhile, boil potatoes.
Drain potatoes and add butter and milk plus salt and pepper to taste.
Place potatoes in a pastry bag and pipe onto meatloaf before serving.
Use black pepper or black beans for eyes.
This recipe works great with ground turkey or ground beef. Really it comes down to a personal preference. My friend Brianna at Flippin Delicious also has a great gluten-free turkey meatloaf recipe!
Serve it up with our piped hot mashed potatoes ghosts and our gluten-free green bean casserole and you have a homestyle meal that everyone will love!
This meatloaf freezes fantastic! Just wrap it up in aluminum foil then place it in a freezer bag. You can pull slices out as needed and microwave the for 2-3 minutes.
Leftovers can be stored in the refrigerator for 3-4 days in an airtight container.
Calories: 339kcal | Carbohydrates: 16g | Protein: 17g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 512mg | Potassium: 699mg | Fiber: 3g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 12.7mg | Calcium: 66mg | Iron: 5.1mg