This bacon wrapped mustard meatloaf with sweet and tangy sauce is both dairy and gluten free. It is packed with flavor with the additions of onions, garlic and jalapenos mixed into the meat. The sauce sounds like an odd combination with smoked paprika and allspice along with hot sauce in a tomato base. However, it really goes very well with the mustard undertone in the meatloaf. Please note that the size of this meatloaf is very large, so please feel free to halve it if that better suites your needs. I would suggest making the entire amount of sauce though!
Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce
4 1/2 lbs lean ground beef
2 medium onions, very finely chopped
2 jalapeno peppers, very finely chopped (remove the seeds and ribs for less spice)
6 cloves garlic, very finely chopped
1 c yellow mustard
4 tbs Worcestershire sauce
3 large eggs
1 tsp black pepper
1 tsp seasoned salt
1 lb sliced bacon
Mix all of the ingredients together except the bacon.
Form into a oval shaped loaf on a rimmed baking sheet.
Lay the strips of bacon over the loaf, tucking the ends under.
Bake at 375 for approximately 1 hour 15 minutes or until the meatloaf is cooked through and the bacon is crispy.
1 8 oz can plain tomato sauce
1/2 cup brown sugar
2 tbs ketchup
2 tbs hot sauce
2 tbs Worcestershire sauce
1/4 tsp black pepper
1/4 tsp garlic powder
pinch smoked paprika
pinch ground allspice
In a small saucepan combine all the ingredients.
Bring to a simmer over medium low heat.
Allow to gently simmer for 15 minutes to slightly thicken.