The Bacon-Wrapped Meatloaf, Stuffed and Orange Glazed is an elegant and flavorful twist on a classic homemade dish. 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 lavish dish for the holidays and maybe 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 peculiarity lies in the double layering of flavor: the savory mix, enriched with a melted filling of ham and spinach, is wrapped in a crispy bacon wrap that ensures internal softness and an irresistible surface.

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

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

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

Oven or Air Fryer Recipe, simple and elegant, very good.

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

Ingredients

Bacon-Wrapped Meatloaf

1.5 lbs ground beef (Mix with 10-15% fat recommended)
4.5 oz sausage
1 egg (large or two small)
1/2 cup bread crumbs (or bread soaked in milk)
1/2 cup cheese (grated)
to taste parsley (chopped)
salt
pepper
1 clove garlic
2.8 oz cooked ham
4.2 oz spinach (Already cooked and squeezed)
4.2 oz latteria cheese (Scamorza, provola, or well-drained mozzarella)
5 bacon (grams or thinly sliced pancetta for wrapping)
1/3 cup orange juice (juice of one orange)
1 teaspoon honey (or 1 bitter orange marmalade for the glaze)
1 sprig rosemary
40 extra virgin olive oil

Tools

Pan
Bowl
Parchment paper

Steps

Procedure

In a bowl, mix the ground beef, sausage, eggs, bread crumbs, grated cheese, parsley, garlic, salt, and pepper.
Work well until combined.
Spread the mixture into a rectangle on parchment paper.
Cover with slices of cooked ham, cheese chunks, and squeezed spinach.
Using the parchment paper, roll the mixture from the long side, sealing the ends.
On another sheet of parchment paper, create a “carpet” with overlapping slices of bacon or thin pancetta.
Place the stuffed meatloaf in the center and wrap it completely with bacon.
Place the rosemary sprig on the surface.
Wrap the entire meatloaf tightly.
Place it to bake in a loaf pan or a high-edged baking dish to help it retain its shape.
Bake in the oven at 356°F for 30-35 minutes.
Air Fryer Cooking
Preheat the air fryer to 356°F for 5 minutes
Place the meatloaf in the basket.
Cook at 356°F for about 20-25 minutes. Midway through cooking, gently flip the meatloaf.
Remove the meatloaf and let it rest for 5 minutes.
Meanwhile, while the meatloaf cooks, prepare the glaze.
Strain the cooking juices released by the meatloaf into a bowl.
Collect the 60 ml of orange juice, 1 teaspoon of honey (or 2 tablespoons of marmalade), and EVO oil.
In a saucepan over low heat, combine all these ingredients and stir until the honey (or marmalade) is completely dissolved and the sauce is smooth and shiny.
Add the orange glaze and the remaining orange juice (30 ml) to the meatloaf’s cooking juices in the pan.
Turn the heat to medium-high.
Bring the sauce to a light boil, then lower the flame.
Place the whole meatloaf in the pan and let it brown and glaze in the hot sauce for about 3-5 minutes. Turn it gently on all sides.
Add the raw orange slices and let them brown and glaze in the caramelized juices, turning them once.
Remove the meatloaf, slice it, and serve the slices drizzled with sweet and sour sauce.
Enjoy your meal

Tips

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

Once you add the eggs and dry ingredients, mix the dough only until the ingredients are combined. Overworking the ground meat makes it rubbery and compact.

Ensure the spinach (or green vegetable used in the filling) is thoroughly squeezed 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. Letting it rest for 5-10 minutes allows the internal juices to redistribute. This way, when you slice it, the juices stay in the meat rather than spilling onto the plate.

The step of browning the orange slices in the sauce alongside the meatloaf makes them glossy, warm, and enhances their sweet and sour aroma, perfectly complementing the dish.

Mashed potato tips.

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 mash sticky).

Add cold butter immediately after mashing and warm milk gradually.

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