Bacon Wrapped Salisbury Meatloaf

Garrison Wayne


The flavor of Salisbury Steak takes me back to my childhood. To be honest, it is a TV Dinner memory. I made up this meatloaf to relive the wonderful onion flavor that Salisbury Steak imparts. It is quite simple and delicious.

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25 Min
1 Hr 10 Min


2 c
fresh white breadcrumbs (cut in to small cubes) (no crust)
1 can(s)
10.5 oz french onion soup (i use campbell's)
4 Tbsp
tomato sauce (divided)
2 Tbsp
2 Tbsp
worchestershire sauce
2 large
eggs (beaten)
1 tsp
1/2 tsp
black pepper
1 tsp
dry whole leaf thyme (crushed)
4 tsp
dehydrated onion flakes
1 tsp
garlic powder
2 lb
ground beef chuck 80/20
5 slice
thin cut bacon
1/2 c
1 Tbsp


1Measure 4 tbsp of the onion soup and 2 Tbsp of the tomato sauce in a large bowl. Add the breadcrumbs, eggs, milk, worchestershire, onion flakes, and the remaining seasonings . Stir to mix well. Let sit 10 minutes to allow the bread crumbs to soak up the liquids.
2Gently mix in the 2 pounds ground beef chuck. Do this by working with your hands. Do not over mix or the meatloaf will be tough.
3On a baking sheet (jelly roll pan), that is lined with non-stick foil, form the meat mix in to a loaf about 3x3x10. Wrap the loaf, lengthwise with the bacon slices.
4Bake the meatloaf in a 350 degree oven for 1 hour and 10 minutes. The last 10 minutes turn the oven up to 425 degrees to get the bacon a little crispier.
5Let the meatloaf rest, uncovered on the counter for 30 minutes before slicing. While it is resting, make the gravy.
6To make the gravy, place the remaining can of French Onion Soup, the other 2 Tbsp of tomato sauce, the water and the cornstarch in a small sauce pan. Heat until it comes to a boil, stirring constantly.
7Serve the meatloaf with a little of the sauce on top.

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