This Bacon-Wrapped Meatloaf transforms a classic comfort dish into a showstopping centerpiece. The savory, tender meatloaf is encased in a crispy, salty bacon blanket that locks in incredible moisture and flavor. It’s surprisingly simple to make and guaranteed to be a crowd-pleaser.
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Why You’ll Love This Bacon-Wrapped Meatloaf
- Comfort Food Upgrade: All the nostalgic goodness of meatloaf with irresistible crispy bacon.
- Locks in Moisture: Bacon fat bastes the loaf for an unbelievably juicy interior.
- Surprisingly Simple: Straightforward mixing, shaping, and baking for a show-stopping result.
- Total Crowd-Pleaser: Guaranteed to get rave reviews from both kids and adults.
Ingredients & Tools
- 1 kg ground beef (80/20 blend for best flavor and moisture)
- 200 g bacon, finely chopped (for the meat mixture)
- 12-14 slices thin-cut bacon (for the wrap)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 100 g breadcrumbs
- 2 large eggs
- 60 ml whole milk
- 80 ml ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt
- For the Glaze: 120 ml ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Notes: Using a blend of ground beef with a bit of fat is key here—it ensures a rich, flavorful loaf. The finely chopped bacon inside the mix adds little pockets of smoky saltiness, while the outer wrap creates that beautiful, crispy crust.
Tools: A large mixing bowl, a standard loaf pan (for shaping, not baking), a rimmed baking sheet lined with foil or parchment paper, a small bowl for the glaze.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat can make the final loaf dense and tough instead of tender and light.
- Why use a baking sheet instead of a loaf pan? Baking the meatloaf free-form on a sheet pan allows the bacon on the sides to get crispy all around. If you bake it in a loaf pan, the bacon on the sides will steam and stay soft.
- The importance of a meat thermometer. For perfectly cooked, safe, and juicy meatloaf, an instant-read thermometer is your best friend. You’re aiming for an internal temperature of 160°F (71°C) in the center.
- Let it rest before slicing. I know it’s tempting to dig right in, but letting the meatloaf rest for about 10 minutes after baking allows the juices to redistribute. This means you’ll get clean slices instead of a crumbly mess.
How to Make Bacon-Wrapped Meatloaf
Step 1: Sauté the Aromatics. In a medium skillet over medium heat, cook the finely diced onion and the chopped bacon (the 200g for the mix) until the onion is softened and the bacon has rendered some of its fat, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Let this mixture cool slightly before adding it to the meat—this prevents the eggs from cooking prematurely.
Step 2: Create the Meat Mixture. In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Add the slightly cooled onion and bacon mixture. Now, using your hands, gently mix everything together. You’ll notice the texture becomes cohesive but still soft. Remember, mix just until combined—no more!
Step 3: Shape and Wrap. Turn your meat mixture out onto the prepared, foil-lined baking sheet. Shape it into a firm, even loaf, about 9×5 inches. Now, take your thin-cut bacon slices and drape them over the loaf, slightly overlapping each slice. Tuck the ends of the bacon strips underneath the loaf—this helps it stay put and creates a neat presentation. The entire surface should be covered in a beautiful bacon weave.
Step 4: Prepare and Apply the Glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Now, carefully brush about half of this glaze all over the bacon-wrapped loaf. Reserve the other half for later. This first layer will caramelize and create a sticky, sweet base.
Step 5: Bake to Perfection. Place the meatloaf in a preheated 375°F (190°C) oven. Bake for 30 minutes, then remove it and carefully brush with the remaining glaze. Return it to the oven and continue baking for another 25-35 minutes. You’re looking for the bacon on top to be crispy and the internal temperature to read 160°F (71°C). If the bacon is browning too quickly, you can tent it loosely with foil.
Step 6: The Crucial Rest. Once out of the oven, transfer the meatloaf (still on the parchment/foil) to a cutting board. Let it rest for a full 10 minutes. This is non-negotiable for a juicy result! You’ll see the juices pooling a little—that’s flavor waiting to be reabsorbed. Then, slice with a sharp knife and serve.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
- Reviving: Reheat in oven or air fryer at 375°F (190°C) for 5-8 minutes to maintain crispiness.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate classic pairing. The fluffy, creamy potatoes are the perfect vehicle for sopping up any delicious juices from the meatloaf.
- Buttery Green Beans with Almonds — A simple, crisp-tender green vegetable adds a fresh contrast and a lovely textural crunch against the rich meat.
- Sharp Cheddar Mac and Cheese — For the ultimate comfort food feast, this rich and cheesy side is a guaranteed hit that complements the smoky bacon beautifully.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in an amber ale mirror the sweetness of the glaze and stand up to the smoky, savory flavors wonderfully.
- Full-Bodied Zinfandel — This wine’s jammy fruit character and peppery notes are a fantastic match for the hearty beef and the smoky, salty bacon crust.
- Sparkling Water with Lemon — A crisp, clean non-alcoholic option that helps cut through the richness of the dish and cleanses the palate between bites.
Something Sweet
- Classic Apple Pie à la Mode — The warm, spiced apples and cold vanilla ice cream provide a comforting, homestyle finish that feels just right after this hearty meal.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey pudding is a simple yet decadent way to end the evening without needing to turn the oven back on.
- Salty Caramel Brownies — The combination of sweet, fudgy chocolate and a hint of salt echoes the sweet-and-savory profile of the meatloaf itself.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. This is a common one. The fat in an 80/20 blend is essential for keeping the meatloaf moist and flavorful. If you use a very lean grind, you risk a dry and disappointing result.
- Mistake: Skipping the sauté for the onions. Throwing raw onion into the mix can lead to uneven cooking and a sharp, raw onion flavor that permeates the loaf. Sautéing them first softens their bite and blends their sweetness seamlessly into the meat.
- Mistake: Packing the meatloaf too tightly. When you’re shaping the loaf, handle it gently. A light touch creates a tender, almost airy texture. Packing it down firmly will give you a dense, hockey-puck-like consistency.
- Mistake: Slicing immediately after baking. I’ve messed this up before too, and it’s a tragedy! Cutting into the meatloaf right away causes all those precious juices to run out onto the cutting board, leaving the slices dry. Patience is a virtue here.
Expert Tips
- Tip: Chill the shaped loaf before wrapping. After you’ve formed the meat mixture into a loaf on the baking sheet, pop the whole sheet into the fridge for 15-20 minutes. A firmer, colder loaf is much easier to wrap with the bacon without it falling apart.
- Tip: Create a bacon weave for extra crispiness. For a truly professional look and maximum crispness, weave the bacon slices together on a separate piece of parchment before carefully laying the entire weave over the meatloaf. It’s a bit more work, but the visual and textural payoff is huge.
- Tip: Add a splash of soy sauce to the glaze. For a deeper, more complex savory note in your sweet glaze, add a teaspoon of soy sauce. It enhances the umami and makes the flavor pop without being overtly “soy-saucey.”
- Tip: Use a wire rack for ultimate crispness. If you want the bottom of the meatloaf to be as crisp as the top, place a wire rack on your baking sheet and put the meatloaf on that. This allows hot air to circulate completely around the loaf.
FAQs
Can I make this bacon-wrapped meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf—right up to wrapping it in bacon—cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the cooking time since it’s starting from cold.
What’s the best way to reheat leftovers?
The best way to keep the bacon crispy is to reheat slices in an air fryer or a conventional oven at 375°F (190°C) for about 5-8 minutes, until warmed through. The microwave will work in a pinch, but it will almost certainly make the bacon soft and chewy. If you must microwave, do it on a lower power setting for shorter intervals.
Can I use a different type of ground meat?
Of course! A mix of ground pork and beef is a fantastic and classic combination. You could also use ground turkey, but because it’s leaner, I’d recommend adding a tablespoon or two of olive oil to the mixture to compensate for the lack of fat and ensure it stays moist.
Why did my glaze burn?
This usually happens if the sugar in the glaze is exposed to too high heat for too long. Applying the glaze in two stages helps prevent this. If you notice the top getting too dark too quickly, don’t hesitate to tent the meatloaf loosely with a piece of aluminum foil for the remainder of the baking time.
How do I know when the meatloaf is done without a thermometer?
While a thermometer is highly recommended, you can check by making a small, shallow cut in the center. The juices should run clear, not pink. However, this method is less reliable and can lead to overcooking. Investing in a simple instant-read thermometer is the best way to guarantee perfect results every single time.
Bacon Wrapped Meatloaf
Make the ultimate Bacon-Wrapped Meatloaf with crispy bacon and juicy interior. This easy recipe delivers incredible flavor. Get the step-by-step guide now!
Ingredients
For the Meatloaf:
-
1 kg ground beef (80/20 blend for best flavor and moisture)
-
200 g bacon (finely chopped (for the meat mixture))
-
12-14 slices thin-cut bacon (for the wrap)
-
1 large onion (finely diced)
-
2 cloves garlic (minced)
-
100 g breadcrumbs
-
2 large eggs
-
60 ml whole milk
-
80 ml ketchup
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1 tsp dried thyme
-
1/2 tsp black pepper
-
1 tsp salt
For the Glaze:
-
120 ml ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
In a medium skillet over medium heat, cook the finely diced onion and the chopped bacon (the 200g for the mix) until the onion is softened and the bacon has rendered some of its fat, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Let this mixture cool slightly before adding it to the meat—this prevents the eggs from cooking prematurely.01
-
In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Add the slightly cooled onion and bacon mixture. Now, using your hands, gently mix everything together. You’ll notice the texture becomes cohesive but still soft. Remember, mix just until combined—no more!02
-
Turn your meat mixture out onto the prepared, foil-lined baking sheet. Shape it into a firm, even loaf, about 9x5 inches. Now, take your thin-cut bacon slices and drape them over the loaf, slightly overlapping each slice. Tuck the ends of the bacon strips underneath the loaf—this helps it stay put and creates a neat presentation. The entire surface should be covered in a beautiful bacon weave.03
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Now, carefully brush about half of this glaze all over the bacon-wrapped loaf. Reserve the other half for later. This first layer will caramelize and create a sticky, sweet base.04
-
Place the meatloaf in a preheated 375°F (190°C) oven. Bake for 30 minutes, then remove it and carefully brush with the remaining glaze. Return it to the oven and continue baking for another 25-35 minutes. You’re looking for the bacon on top to be crispy and the internal temperature to read 160°F (71°C). If the bacon is browning too quickly, you can tent it loosely with foil.05
-
Once out of the oven, transfer the meatloaf (still on the parchment/foil) to a cutting board. Let it rest for a full 10 minutes. This is non-negotiable for a juicy result! You’ll see the juices pooling a little—that’s flavor waiting to be reabsorbed. Then, slice with a sharp knife and serve.06
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