Bacon-Wrapped Herb Meatloaf with Orange-Chili Glaze

Ingredients

• 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

DIRECTIONS

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.