Fall Meal Solutions #8: Bacon-Glazed Meatloaf

Hubby made dinner while I caught up on some paperwork today …he made it per the directions and it was perfect!  Enjoy!

Bacon-Glazed Meatloaf

1½ pounds lean ground beef
1 large egg
1½ teaspoons Garlic Pepper Seasoning **
½ cup plain panko bread crumbs
¼ cup grated Parmesan cheese
1/3 cup and 2 tablespoons Bacon Pepper Jam , divided **
1/3 cup and 2 tablespoons Honey Dijon Vinaigrette , divided **

**order at http://www.SimplyKimberS.com

In large bowl, combine first 5 ingredients, 1/3 cup Bacon Pepper Jam and 1/3 cup Honey Dijon Vinaigrette. Salt and pepper as desired.
Preheat oven to 350°F. Form mixture into a loaf and place in a greased 9×5-inch loaf pan. Bake 50 minutes.
In small bowl combine remaining 2 tablespoons Bacon Pepper Jam and 2 tablespoons Honey Dijon Vinaigrette. Pour over top of meatloaf.
Continue baking 10-15 minutes or until nicely browned and internal temperature reaches 165°F on an instant-read food thermometer. Let rest 5 minutes before slicing.
Makes 6 servings. Serve with Simple Baked Potatoes and steamed vegetables.

Make ahead & freeze: Prepare step 1; place in a gallon freezer bag. Combine step 3 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

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