When I was a little girl, Sundays were the most anticipated day of the week in our home. It wasn’t just because it was a day of rest; it was the day our kitchen came alive with the smells of comfort food simmering, baking, and sizzling. My grandmother, a woman who could effortlessly turn the simplest ingredients into a feast, always had something special planned. One of her most beloved dishes was her meatloaf, a classic comfort food that brought us all to the table with eager appetites and warm hearts.
But this isn’t just any meatloaf—it’s my modern twist on my grandmother’s recipe, bringing in flavors that are both nostalgic and refreshingly new. I remember my grandmother’s meatloaf being wrapped in a thick blanket of bacon, the aroma of it crisping in the oven filling the house and making our mouths water long before it was ready. She would serve it with a generous helping of mashed potatoes and green beans, and it was the kind of meal that made you feel truly at home, no matter what kind of week you’d had.
Now, living a bit further from the comforts of her kitchen, I find myself drawn to recreating those flavors, but with a little added flair. This Bacon Wrapped Ranch Meatloaf is my homage to those Sunday dinners, but with a touch of ranch seasoning and a bit of BBQ sauce to add a smoky, tangy twist. The use of finely ground almond meal instead of the traditional breadcrumbs gives this dish a delightful texture while keeping it gluten-free, and the shredded zucchini not only adds moisture but sneaks in a bit of extra nutrition—perfect for those of us trying to balance indulgence with a bit of health-consciousness.
The bacon, as always, is the star, creating a crispy, savory exterior that perfectly complements the juicy, flavorful meatloaf underneath. Every bite brings back memories of sitting around the dinner table with my family, sharing stories and laughter, and savoring the simple, yet profound joys of a home-cooked meal.
This recipe is more than just a dish; it’s a bridge to those cherished moments with my grandmother. Whether you’re making it for a family dinner, a cozy night in, or a gathering of friends, I hope it brings the same warmth and comfort to your table as it always has to mine. Trust me, once you try this Bacon Wrapped Ranch Meatloaf, it will quickly become a favorite in your household, just as it has in mine.
Preparing Bacon Wrapped Ranch Meatloaf
Ingredients
- 1/2 cup finely ground almond meal
- 2 pounds ground beef
- 1 cup shredded zucchini
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried garlic powder
- 2 eggs
- 2 teaspoons dried dill weed
- 1/2 teaspoon smoked paprika
- 1/2 cup BBQ sauce
- 6 strips of bacon
Directions
- Preheat your oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, almond meal, shredded zucchini, eggs, sea salt, black pepper, dill weed, garlic powder, and smoked paprika. Mix well until all the ingredients are fully incorporated.
- Form the meat mixture into a loaf shape and place it on the prepared baking sheet. Drape the bacon strips over the top, tucking the ends underneath the loaf.
- Brush half of the BBQ sauce evenly over the bacon-covered meatloaf.
- Bake the meatloaf in the preheated oven for 45 minutes, or until the center is cooked through.
- Remove the meatloaf from the oven and coat it with the remaining BBQ sauce. Serve hot with your favorite sides.
Storing Suggestion
Allow the meatloaf to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, wrap the meatloaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Cooking Tips
For a juicier meatloaf, consider adding 1/4 cup of finely chopped onions or bell peppers to the meat mixture. You can also experiment with different seasonings like oregano or thyme to enhance the flavor.
Serving Suggestions
This bacon-wrapped meatloaf pairs perfectly with mashed potatoes, roasted vegetables, or a fresh garden salad. For a complete meal, serve with a glass of red wine or iced tea.
Ingredient Substitutions
If almond meal is not available, you can substitute it with breadcrumbs or crushed crackers. For a lower-carb option, replace the BBQ sauce with sugar-free ketchup mixed with a bit of vinegar and sweetener.
Seasonal Variations
During the summer, consider adding fresh herbs like basil or parsley to the meat mixture. In the fall, swap the zucchini for grated butternut squash for a seasonal twist.
Allergen Information
This recipe contains eggs and almonds. If you have an egg allergy, you can replace the eggs with a flaxseed or chia seed gel. For a nut-free version, use breadcrumbs instead of almond meal.
FAQ:
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf up to a day in advance. Just cover it tightly and refrigerate until you’re ready to bake.
Can I use a different type of ground meat?
Yes, you can substitute the ground beef with ground turkey, chicken, or pork. Keep in mind that the cooking time may vary slightly.
How do I know when the meatloaf is fully cooked?
The internal temperature of the meatloaf should reach 160ºF. You can check this with a meat thermometer inserted into the center of the loaf.
Can I use a different sauce instead of BBQ sauce?
Yes, ketchup, marinara sauce, or a homemade glaze can be used as alternatives to BBQ sauce.
What sides go well with this meatloaf?
Mashed potatoes, roasted vegetables, or a simple green salad are great accompaniments for this meatloaf.
Can I freeze the leftover meatloaf?
Yes, leftover meatloaf can be frozen. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
Bacon Wrapped Ranch Meatloaf
Ingredients
- 1/2 cup finely ground almond meal
- 2 pounds ground beef
- 1 cup shredded zucchini
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried garlic powder
- 2 eggs
- 2 teaspoons dried dill weed
- 1/2 teaspoon smoked paprika
- 1/2 cup BBQ sauce
- 6 strips of bacon
Instructions
- Begin by heating your oven to 350ºF and placing a parchment-lined baking sheet on a flat surface.
- Combine the ground beef, almond meal, zucchini, eggs, sea salt, black pepper, dill weed, garlic powder, and smoked paprika in a bowl. Mix until all ingredients are thoroughly blended.
- Shape the meat mixture into an oval or football shape on the prepared baking sheet. Arrange the bacon strips on top of the meatloaf, tucking the ends underneath.
- Spread half of the BBQ sauce over the bacon and meatloaf, ensuring it is evenly coated. Bake in the oven for about 45 minutes, or until the meatloaf is thoroughly cooked in the center.
- After baking, brush the remaining BBQ sauce over the meatloaf. Serve with your favorite side dishes.
