Bacon Wrapped Ground Sirloin Loaf. Every grill is different, but for me, this took an hour. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
Skip to the end of the images gallery. While bacon-wrapped sirloins might seem like a difficult dish, you can master the technique with a little patience and a few basic seasonings and supplies. Remove the sirloin steaks from the packaging and place them on a clean plate a few inches apart from each other. You can have Bacon Wrapped Ground Sirloin Loaf using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Bacon Wrapped Ground Sirloin Loaf
- Prepare 2 pounds of ground sirloin.
- It’s 1 of standard package of bacon.
- It’s 1/2 cup of Heinz Sriracha Ketchup.
- It’s 2 tablespoons of Worcestershire.
- You need 1/2 cup of Italian bread crumbs.
- Prepare 1 of whole sweet yellow onion.
- It’s 2 cloves of Garlic.
- Prepare 1 tablespoon of parsley.
- It’s 3 teaspoon of black pepper.
- It’s 2 teaspoon of sea salt.
- You need 1 tablespoon of Cajun seasoning.
- It’s 2 of eggs.
Try this Bacon Wrapped Sirloin Roast recipe, or contribute your own. Cover tightly with bacon slices, wrapping them around the meat. Bacon Wrapped Meatloaf is pure comfort food! A classic dinner recipe gets upgraded with bacon – the best way to serve this traditional family meal!
Bacon Wrapped Ground Sirloin Loaf instructions
- Finely dice onion and mix all ingredients..
- Form meat into a miniature football in a casserole dish then layer bacon around meat to completely cover..
- Bake on 350 degrees for 1 1/2 hours. Top with Sriracha ketchup. (optional).
Now I ALWAYS use my hand mixer with the dough hooks attached to mix up the ground meat, veggies, eggs and breadcrumbs for meatloaf. Bacon-Wrapped Meat Loaf. "Our family and friends love this no-fail recipe. It's a staple in our A topping of bacon adds wonderful flavor to this moist meat loaf. The brown sugar ketchup glaze This recipe got great reviews the last time I made it! Cut a few slits on top of roast for bacon drippings to penetrate the meat.