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  • Meatloaf
  • Nonstick cooking spray
  • 1 medium yellow onion, chopped (about 1-1/2 cups)
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 3 cups quartered white mushrooms (about 8 ounces)
  • 2 large eggs
  • 1 cup less-sodium beef broth
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 3/4 cup finely crushed cornflakes
  • 3 pounds 80% lean ground chuck
  • 12 slices thick-cut bacon
  • Glaze
  • 1/3 cup chili sauce (such as Heinz®)
  • 1/3 cup fresh squeezed orange juice
  • 3 tablespoons light brown sugar
  • 1 tablespoon orange zest
  • 1 teaspoon fresh ground black pepper


  1. Prepare Meatloaf: Adjust oven rack to middle position; preheat oven to 350°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large skillet, cook onion in oil over medium-high heat 5 to 7 minutes or until onion begins to brown, stirring occasionally. Add garlic and mushrooms; cook 5 to 7 minutes or until mushrooms begin to soften, stirring occasionally. Remove from heat.
  2. Meanwhile, prepare Glaze: In small bowl, stir chili sauce, juice, sugar, zest and pepper.
  3. In large bowl, whisk eggs; stir in broth, rosemary, mustard, Worcestershire, salt and pepper. Add cornflakes, ground chuck and mushroom mixture; gently mix until just combined.
  4. Transfer meatloaf mixture to prepared pan; with wet hands, gently form into 6 x 12-inch loaf and brush with about 1/4 cup glaze. Lay bacon slices crosswise over loaf and brush with about 1/4 cup glaze.
  5. Bake loaf 40 minutes; brush with remaining glaze. Bake 20 minutes longer or until bacon begins to crisp and internal temperature of loaf reached 160°. Let stand 15 minutes before serving.