Are you a fan of meatloaf? Do you love the savory taste of bacon?
If so, you may be wondering if it’s safe to put raw bacon in your meatloaf. The short answer is yes, but there are some important things to keep in mind.
In this article, we’ll explore the benefits and potential pitfalls of adding raw bacon to your meatloaf. From tips on how to cook the bacon properly to advice on how to keep your meatloaf moist and flavorful, we’ve got you covered.
So let’s dive in and find out if raw bacon is the secret ingredient your meatloaf has been missing!
Can I Put Raw Bacon In Meatloaf?
Yes, you can put raw bacon in your meatloaf. However, it’s important to consider how you want to use it. If you’re looking for an extra kick of flavor, then bacon is a great addition to your meatloaf. It can add a smoky and salty taste that complements the other ingredients.
On the other hand, if you’re looking for something that will add moisture and make your meatloaf more tender, then bacon isn’t the best choice. The fat in the bacon can actually make your meatloaf greasy and heavy.
If you do decide to use raw bacon in your meatloaf, it’s important to cook it until it’s fully cooked before adding it to your loaf. This will help ensure that there are no raw pieces left over once it’s done cooking, which could lead to foodborne illness.
The Benefits Of Adding Raw Bacon To Meatloaf
Adding raw bacon to your meatloaf can offer several benefits. Firstly, it can bring a delicious smoky and salty flavor to your dish that can enhance the overall taste. The fatty texture of bacon can also add a unique mouthfeel to your meatloaf that can make it more enjoyable to eat.
Another benefit of using raw bacon in your meatloaf is that it can help keep the meat moist during cooking. As the bacon cooks, it releases fat that can seep into the meat mixture and keep it from drying out. This can be especially helpful if you’re using leaner meats like turkey or chicken, which tend to dry out more easily.
Using raw bacon in your meatloaf can also provide an attractive presentation. Wrapping your meatloaf in bacon strips before baking it can create a beautiful pattern on top of your loaf that can make it look more appealing.
How To Choose The Right Bacon For Your Meatloaf
When it comes to choosing the right bacon for your meatloaf, there are a few things to keep in mind. First, it’s important to choose thin-sliced bacon rather than thick-cut. Thin-sliced bacon will cook more evenly and get nice and crispy in the oven, while thick-cut bacon may not cook thoroughly and can leave you with a chewy and rubbery texture.
Secondly, consider the flavor of the bacon. A good quality, smoky-flavored bacon can add a delicious depth of flavor to your meatloaf. However, if you prefer a milder taste, you may want to opt for a less intense bacon.
Lastly, be mindful of the fat content in your bacon. While some fat is necessary for flavor and moisture, too much fat can make your meatloaf greasy and heavy. Look for bacon with a moderate fat content and trim any excess fat before adding it to your meatloaf mixture.
Tips For Cooking Raw Bacon For Meatloaf
If you’re planning to use raw bacon in your meatloaf recipe, here are some tips for cooking it properly:
1. Cook the bacon until it’s crispy: Raw bacon can be difficult to work with, so it’s important to cook it until it’s crispy. This will make it easier to crumble or chop into small pieces for your meatloaf.
2. Use a pan or oven: You can cook bacon on the stovetop or in the oven. If you’re using a pan, heat it over medium-high heat and cook the bacon until it’s crispy. If you’re using the oven, preheat it to 400°F and place the bacon on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until crispy.
3. Drain excess grease: Once the bacon is cooked, remove it from the pan or baking sheet and place it on a paper towel-lined plate. This will help absorb any excess grease.
4. Let the bacon cool: Before adding the bacon to your meatloaf mixture, let it cool completely. This will prevent it from cooking the other ingredients in your meatloaf.
5. Chop or crumble the bacon: Once the bacon is cool, chop or crumble it into small pieces. This will help distribute the flavor throughout your meatloaf.
By following these tips, you can ensure that your raw bacon is cooked properly and adds delicious flavor to your meatloaf without making it greasy or heavy.
Incorporating Raw Bacon Into Your Meatloaf Mixture
If you want to incorporate raw bacon into your meatloaf mixture, there are a few steps you need to follow. First, you’ll want to par-cook the bacon in a large skillet set over medium heat just until the fat is rendered out, about 5-7 minutes. The bacon should be pliable and not brown or crispy at all.
Once the bacon is cooked, transfer it to a paper towel-lined plate for a few minutes to cool down. Then, place it in the bowl of a food processor fitted with the chopping blade and pulse the bacon until it is coarsely ground, 30-60 seconds. Set aside.
Next, discard all except 2 tablespoons of rendered bacon fat from the skillet and set the pan over medium-low heat. Add diced onion to the bacon fat and cook, stirring often, until onion is translucent and has softened, about 4-6 minutes. Add minced garlic, stir and cook for an additional 30 seconds.
In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let mixture rest for 2 minutes.
In a different large bowl, combine the chopped bacon and ground chuck, mix just until combined. Pour the liquid mixture over the meat mixture and mix just until ingredients are incorporated. Try not to over-work the mixture or the meatloaf will be a little tough.
Divide the mixture into two equal sections and shape each half into a loaf approximately 8x5x3-inches. Set the loaves on a prepared rack (set over a baking sheet) and reshape if needed.
Finally, pour half of the topping mixture over each meatloaf and cook at 350°F for 50-65 minutes or until the internal temperature reads 160°F on an instant-read meat thermometer and the juices run clear.
By following these steps, you can successfully incorporate raw bacon into your meatloaf mixture for a delicious and flavorful dish that your family will love.
Ensuring Your Meatloaf Is Moist And Flavorful With Raw Bacon
If you want to use raw bacon in your meatloaf to add both flavor and moisture, there are a few things to keep in mind. First, choose a high-quality bacon that is not too fatty. This will ensure that the bacon adds flavor without making your meatloaf greasy.
Next, when adding the raw bacon to your meatloaf mixture, be sure to chop it into small pieces. This will help distribute the bacon evenly throughout the loaf and prevent any one piece from dominating the flavor.
To ensure that your meatloaf stays moist during cooking, wrap the entire loaf in bacon slices before placing it in the oven. The bacon will not only add flavor but also help seal in moisture and prevent the loaf from drying out.
Finally, be sure to cook your meatloaf until it reaches an internal temperature of 160 degrees Fahrenheit. This will ensure that it is fully cooked and safe to eat. With these tips, you can enjoy a moist and flavorful meatloaf with the added bonus of delicious bacon.
Precautions To Take When Using Raw Bacon In Meatloaf
When using raw bacon in your meatloaf, it’s important to take some precautions to ensure that you and your family stay safe from foodborne illness. Here are some things to keep in mind:
1. Cook the bacon fully: Raw bacon should never be eaten as it can contain harmful bacteria and parasites. Make sure to cook the bacon until it’s fully cooked before adding it to your meatloaf. This will help kill any bacteria or parasites that might be present.
2. Don’t make the bacon too crispy: If you cook the bacon until it’s crispy, it can cause your meatloaf to fall apart when you try to serve it up. Instead, leave the bacon in small pieces so that it cooks through and releases its juices evenly throughout the loaf.
3. Use a meat thermometer: To ensure that your meatloaf is fully cooked, use a meat thermometer to check the internal temperature. The USDA recommends cooking ground beef (which is typically used in meatloaf) to an internal temperature of 160°F.
4. Store and handle raw bacon properly: When storing and handling raw bacon, make sure to keep it refrigerated at all times. Use separate cutting boards and utensils for raw meats to avoid cross-contamination with other foods.
By following these precautions, you can safely use raw bacon in your meatloaf and enjoy its delicious flavor without putting yourself or your family at risk of foodborne illness.
