Bacon Wrapped Meatloaf Recipe: Who doesn’t love the smoky, crispy goodness of bacon wrapped around a juicy meatloaf? This hearty, comforting dish blends the savory depth of classic meatloaf with the irresistible crunch of baked bacon.
Whether you’re hosting a family dinner or meal-prepping for the week, this step-by-step guide will walk you through the process to ensure you make the best bacon wrapped meatloaf ever.
Let’s get cookin’!
Introduction to Bacon Wrapped Meatloaf
Meatloaf has been a staple in American kitchens for decades, but when you wrap it in bacon? It’s a game changer. Bacon wrapped meatloaf elevates the traditional dish to a new level of flavor and texture. The bacon not only adds smoky richness, but it also keeps the meat moist and juicy throughout baking. When done right, each slice is a perfect blend of crispy bacon, tender meat, and savory seasoning. This recipe delivers comfort food vibes with a gourmet twist—perfect for Sunday dinners, potlucks, or just because you’re craving something amazing.
Why You’ll Love This Recipe
Still wondering if this recipe is worth trying? Let’s break down what makes this dish a total crowd-pleaser:
- Crispy Outside, Juicy Inside: The bacon creates a perfect outer shell while the meat inside stays tender and flavorful.
- Easy to Customize: Add cheese, swap seasonings, or drizzle with different glazes—make it your own.
- Perfect for Leftovers: It stores well and tastes even better the next day.
- Family Friendly: Picky eaters love the bacon, and the classic meatloaf flavor is always a win.
Whether you’re a seasoned cook or a kitchen newbie, this bacon wrapped meatloaf is a foolproof way to impress your dinner guests (or just treat yourself).
List of Ingredients You’ll Need
Meat Ingredients
- 1 ½ pounds ground beef (80/20 for juiciness)
- ½ pound ground pork (for added flavor and moisture)
Seasonings and Fillers
- 1 cup breadcrumbs (panko or regular)
- 2 large eggs
- 1 small onion, finely diced
- 3 garlic cloves, minced
- ¼ cup milk
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
Bacon & Glaze Toppings
- 10–12 strips of thick-cut bacon
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon apple cider vinegar (optional for tanginess)
These ingredients strike the perfect balance of moisture, flavor, and texture, ensuring that every bite is just as satisfying as the last.
Kitchen Tools and Equipment Required
Before diving in, make sure you have these tools on hand:
- Mixing bowls
- Loaf pan (or baking sheet with parchment)
- Knife and cutting board
- Foil or parchment paper
- Measuring cups and spoons
- Oven thermometer (optional but helpful)
- Meat thermometer (highly recommended)
Having the right tools can make the process smoother and your results more consistent.
Choosing the Best Ground Meat for Meatloaf
The secret to a tender, flavorful meatloaf is in your meat blend. While ground beef is a given, adding ground pork increases the fat content, making the loaf juicier and more flavorful. If you’re feeling adventurous, you could add ground veal or turkey for a leaner option. Just keep in mind: fat = flavor. Aim for a blend that includes at least 20% fat for optimal results.
Avoid super lean meats (like 93% lean beef), or your meatloaf might come out dry and crumbly. The bacon helps lock in moisture, but the foundation of your loaf still matters!
Step-by-Step Guide to Making Bacon Wrapped Meatloaf
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. Preheating is crucial to ensure even cooking, especially when dealing with thick meat and bacon.
Step 2: Prepare the Meatloaf Mixture
In a large bowl, combine:
- Ground beef and pork
- Breadcrumbs
- Eggs
- Diced onion and minced garlic
- Milk
- Worcestershire sauce
- Salt, pepper, and herbs
Use your hands or a large spoon to mix until just combined. Don’t overwork the mixture—it can make the meatloaf dense and tough.
Step 3: Shape the Loaf
Transfer the meat mixture to your lined pan or sheet. Shape it into a loaf, roughly 8 inches long and 4 inches wide. Press it together gently—again, no need to compress too much or it’ll become dry during baking.
Step 4: Wrap with Bacon
Now for the fun part. Lay your bacon strips over the top of the meatloaf, tucking the ends underneath the loaf. Slightly overlap each strip to ensure full coverage.
Tip: Stretch the bacon slightly before placing it on the loaf—this helps it crisp up nicely as it bakes.
Step 5: Prepare the Glaze
In a small bowl, whisk together:
- Ketchup
- Brown sugar
- Mustard
- Apple cider vinegar (optional)
Brush half of the glaze over the bacon-wrapped meatloaf. Reserve the rest for later basting.
Step 6: Bake the Meatloaf
Place the meatloaf in the preheated oven. Bake uncovered for 45 minutes. Then, baste with the remaining glaze and return to the oven for another 15–20 minutes.
Use a meat thermometer to check the internal temperature—it should reach 160°F (71°C) in the center.
If your bacon isn’t crisp enough, broil for the last 2–3 minutes. Keep a close eye so it doesn’t burn.
Step 7: Rest and Slice
Once it’s done, take the meatloaf out of the oven and let it rest for at least 10 minutes. This helps the juices redistribute and prevents it from falling apart when sliced.
Slice thick, hearty pieces and serve warm. Each slice should showcase a beautiful bacon crust and a juicy, flavorful center.
Tips for a Perfect Bacon Wrapped Meatloaf
Perfecting bacon wrapped meatloaf isn’t rocket science, but a few insider tips can help you level up your game:
- Don’t Overmix the Meat: Overworking the meat mixture can lead to a dense, tough texture. Mix just until the ingredients are combined.
- Use a Meat Thermometer: This tool is your best friend. Undercooked meatloaf can be unsafe, and overcooked will be dry. Hit that perfect internal temp of 160°F (71°C).
- Crispy Bacon Hack: Broil your meatloaf during the last few minutes of baking to get the bacon crispy. Just keep an eye on it!
- Drain Excess Grease: If you’re baking on a sheet pan, tilt it gently and use a spoon to remove excess grease. This keeps the bottom from getting soggy.
- Let It Rest: As tempting as it is to dive in right away, let the meatloaf rest so the juices can redistribute. This makes slicing much easier and cleaner.
Cooking meatloaf is both an art and a science, but these tips will make sure you’re always on the right track.
Variations to Try
Want to add a twist to the classic? Here are some variations that take bacon wrapped meatloaf to the next level:
Cheese-Stuffed Meatloaf
Take a block of mozzarella or cheddar, cut it into a thick strip, and bury it right in the center of your meat mixture before shaping the loaf. As it bakes, the cheese melts into a gooey surprise that everyone will love.
Spicy BBQ Bacon Loaf
Swap out the ketchup glaze for your favorite BBQ sauce and add a dash of cayenne or red pepper flakes to the meat mixture. This gives your loaf a smoky, spicy kick that’s perfect for fans of bold flavors.
Other fun variations:
- Italian-Style: Add grated Parmesan, chopped basil, and sun-dried tomatoes.
- Tex-Mex: Mix in taco seasoning, black beans, corn, and top with salsa.
- Breakfast Meatloaf: Add cooked and crumbled breakfast sausage and a hint of maple syrup.
Don’t be afraid to experiment. The meatloaf base is incredibly versatile and ready for your personal touch.
What to Serve with Bacon Wrapped Meatloaf
Bacon wrapped meatloaf is rich and filling, so pairing it with the right sides helps balance the meal. Here are some delicious options:
- Mashed Potatoes: Classic and creamy, they’re the perfect companion.
- Green Beans: Light and slightly crunchy, they add freshness.
- Roasted Veggies: Carrots, Brussels sprouts, and sweet potatoes roast beautifully with olive oil and herbs.
- Mac and Cheese: For full comfort food vibes, go all-in with creamy mac.
- Garden Salad: Something crisp and fresh to cut the richness of the meat.
You can also serve it with bread rolls and a drizzle of extra glaze on the side for that full, indulgent meal.
How to Store and Reheat Leftovers
Leftover bacon wrapped meatloaf? Lucky you. Here’s how to store it properly so it’s just as tasty later:
- In the Fridge: Let it cool completely. Store in an airtight container or wrap slices in foil or plastic wrap. It’ll last up to 4 days.
- In the Freezer: Wrap individual slices in foil or parchment and place them in a zip-top bag. Freeze for up to 3 months.
Reheating Tips
- Oven: Preheat to 325°F. Place slices in a covered dish and bake for 10–15 minutes until heated through.
- Microwave: Place a slice on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Heat in 30-second intervals.
Pro tip: Add a little broth or water before reheating in the oven or microwave to prevent drying out.
Freezing Instructions for Later Use
Want to make your meatloaf ahead of time? Here’s how to freeze it like a pro:
Freezing Before Baking
- Prepare the meatloaf mixture and shape it into a loaf.
- Wrap tightly in plastic wrap, then aluminum foil.
- Freeze up to 3 months.
When ready to bake:
- Thaw overnight in the fridge.
- Wrap with bacon and bake as usual.
Freezing After Baking
- Let the cooked meatloaf cool completely.
- Slice into portions or freeze whole.
- Wrap in foil and place in freezer-safe bags.
To reheat, thaw in the fridge overnight and reheat in the oven at 325°F until warmed through.
Common Mistakes to Avoid
Even with simple recipes, a few missteps can lead to less-than-perfect results. Avoid these common mistakes:
- Using Too Lean Meat: You need fat for flavor and moisture. Go for 80/20 ground beef or a mix with pork.
- Skipping the Resting Time: Slicing too early means all those tasty juices run out.
- Overbaking: Always check the internal temperature. 160°F is the sweet spot.
- Not Using a Glaze: The glaze caramelizes beautifully and enhances flavor. Don’t skip it!
- Not Lining the Pan: Makes cleanup a nightmare. Use foil or parchment for easy release and cleaning.
Being mindful of these helps ensure your bacon wrapped meatloaf turns out perfect every time.
Nutritional Information
Here’s a rough estimate of the nutrition per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 420–480 kcal |
| Protein | 28g |
| Total Fat | 30g |
| Saturated Fat | 10g |
| Carbohydrates | 12g |
| Sugars | 6g |
| Fiber | 1g |
| Sodium | 700mg |
Note: These values can vary depending on your exact ingredients and portion sizes.
FAQs about Bacon Wrapped Meatloaf Recipe
1. Can I make this recipe without pork?
Yes! You can substitute the pork with more ground beef, ground turkey, or even chicken. Just make sure to maintain enough fat content so it stays juicy.
2. Can I make this meatloaf gluten-free?
Absolutely. Swap the breadcrumbs for gluten-free alternatives like crushed gluten-free crackers or oats.
3. What can I use instead of ketchup for the glaze?
Try BBQ sauce, tomato paste mixed with honey, or even chili sauce for a spicy glaze.
4. How do I know when the meatloaf is done?
Use a meat thermometer. It should read 160°F (71°C) in the center.
5. Can I cook this in a slow cooker?
Yes, you can. Cook on low for 6–8 hours or high for 3–4 hours. However, you may not get crispy bacon unless you broil it afterward.
Conclusion
Bacon wrapped meatloaf is the ultimate comfort food—with a twist. The crispy bacon exterior, juicy meat center, and flavorful glaze come together to create a dish that’s as satisfying as it is impressive. Whether you’re serving it to your family or trying it for the first time, this recipe delivers every time. With easy-to-follow steps, make-ahead options, and plenty of variations, this dish deserves a spot in your weekly dinner rotation.
So roll up your sleeves, grab that ground meat, and get ready to make the best meatloaf of your life!
