The Bacon-Wrapped Meatloaf, Stuffed and Orange Glazed is an elegant and tasty reinterpretation of a great classic of home cooking. Easy and quick in its simplicity, this meat roll transforms into a rich and scenic dish, ideal for special occasions.

It’s a rich and hearty dish, perfect when you need to choose a rich dish for the holidays and perhaps want to prepare it in advance.

Leaving simplicity behind, this meat roll transforms into a rich and scenic dish, ideal for special occasions or Sunday lunch.

The special feature lies in the double layering of flavors: the tasty mixture, enriched with a melting filling of ham and spinach, is wrapped in a crispy bacon wrapping that ensures internal softness and an irresistible surface.

The final touch is given by the orange glaze, which is brushed during cooking and then caramelized in the pan.

This sweet and sour finish creates an exceptional aromatic contrast with the saltiness of the bacon, elevating the dish to a real delicacy.

Perfect to serve with a creamy side like mashed potatoes and some fresh seared and caramelized orange slices in the cooking juices.

Simple and elegant recipe for Oven or Air Fryer, very good.

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 6People
Cooking methods: Electric oven, Air frying
Cuisine: Italian
Seasonality: All seasons

709.56 Kcal

calories per serving

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Energy 709.56 (Kcal)
Carbohydrates 13.11 (g) of which sugars 4.95 (g)
Proteins 50.92 (g)
Fat 50.04 (g) of which saturated 12.74 (g)of which unsaturated 15.61 (g)
Fibers 1.48 (g)
Sodium 1,695.87 (mg)

Indicative values for a portion of 251 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Bacon-Wrapped Meatloaf

1.54 lbs ground beef (Mix with 10-15% fat recommended)
4.59 oz sausage
1 egg (large or two small)
1/2 cup breadcrumbs (or bread soaked in milk)
1/2 cup cheese (grated)
to taste parsley (chopped)
salt
pepper
1 clove garlic
2.82 oz cooked ham
4.23 oz spinach (Already cooked and wrung out)
4.23 oz latteria cheese (Scamorza, provola, or mozzarella well drained)
150 bacon (grams or thinly sliced pancetta for wrapping)
3 oz orange (juice of one orange)
1 tsp honey (or 1 Bitter Orange Marmalade For the glaze)
1 sprig rosemary
40 extra virgin olive oil

Tools

Mold
Bowl
Parchment paper

Steps

Procedure

In a bowl, mix the ground beef, sausage, eggs, breadcrumbs, grated cheese, parsley, garlic, salt, and pepper.
Work well until blended.
Spread the mixture into a rectangle on parchment paper.
Cover with slices of cooked ham, the cheese pieces, and wrung-out spinach.
With the help of the parchment paper, roll the mixture from the long side, sealing the ends.
On another sheet of parchment paper, create a “carpet” with slightly overlapping bacon or pancetta slices.
Place the stuffed meatloaf in the center and wrap it completely in bacon.
Place the rosemary sprig on the surface.
Wrap the entire meatloaf, tightly.
Place it in a plumcake mold or a high-edged pan to help it maintain shape.
Bake in the oven at 350°F for 30-35 minutes.
Air Fryer Cooking
Preheat the air fryer at 350°F for 5 minutes
Place the meatloaf in the basket.
Cook at 350°F for about 20-25 minutes. Halfway through, gently flip the meatloaf.
Remove the meatloaf, let it rest for 5 minutes.
Meanwhile, while the meatloaf is cooking, prepare the glaze.
Strain the cooking juices released by the meatloaf into a bowl.
Gather 2 oz of orange juice, 1 teaspoon of honey (or 2 tablespoons of marmalade), and EVO oil.
In a small saucepan over low heat, combine all these ingredients and mix well until the honey (or marmalade) has completely dissolved and the sauce is smooth and glossy.
Add the orange glaze the remaining 1 oz of orange juice to the meatloaf’s cooking juices in the pan.
Turn the heat to medium-high.
Bring the sauce to a gentle boil, then reduce the heat.
Place the whole meatloaf in the pan and sear and glaze it in the hot sauce for about 3-5 minutes. Turn it gently on all sides.
Add the raw orange slices and let them sear and glaze in the caramelized sauce, turning them once.
Remove the meatloaf, slice it, and serve the slices drizzled with the sweet and sour sauce.
Bon appétit

Tips

To ensure the meatloaf stays moist, it’s crucial not to use only lean meat. The combination of beef and sausage is excellent because the sausage fat melts during cooking, keeping the inside juicy.

Once the eggs and powders are added, mix the mixture only until the ingredients are combined. Overworking the ground meat makes it rubbery and compact.

Make sure the spinach (or the leafy greens you use in the filling) have been wrung out forcefully after cooking. A too moist filling can cause the meatloaf to break during cooking.

Do not slice the meatloaf immediately after removing it from the pan. Let it rest for 5-10 minutes to allow the internal juices to redistribute. In this way, when you slice it, the juices will remain in the meat rather than spilling onto the plate.

The step of searing the orange slices in the sauce along with the meatloaf makes them glossy, warm, and enhances their sweet and sour aroma, pairing perfectly with the dish.

Tips for the mashed potatoes.

For really creamy mashed potatoes, use starchy potatoes (Yellow or Red) and make sure to mash them with a potato masher (never with an immersion blender, which would make the mashed potatoes sticky).

Add the cold butter right after mashing them and the warm milk gradually.

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