This Brown Sugar and Bacon Meatloaf elevates classic comfort food with a smoky bacon weave and a sweet, sticky glaze. It’s juicy, savory, and foolproof for any occasion. The brown sugar creates a caramelized crust that perfectly balances the salty bacon.
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Why You’ll Love This Brown Sugar and Bacon Meatloaf
Juicy & flavorful: A beef-pork blend with sautéed veggies ensures moist, savory bites.
Bacon weave magic: Bastes the loaf for succulence and adds smoky crunch.
Sweet-savory glaze: Ketchup and brown sugar caramelize into an irresistible coating.
Simple & impressive: Straightforward process with stunning, crowd-pleasing results.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for moisture)
- 1/2 lb ground pork
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs (plain, panko works great)
- 1/4 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8-10 slices thin-cut bacon
- 1/2 cup ketchup
- 1/4 cup packed dark brown sugar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: Don’t use extra-lean meat—fat is essential for moisture. Dark brown sugar adds deeper molasses flavor for the glaze.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 28 g |
| Carbs: | 26 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip sautéing the onions and garlic. This step is non-negotiable for the best flavor. Raw onions will release too much water and won’t cook through, leaving you with a soggy texture and a sharp, raw bite. Sautéing them until soft and translucent sweetens them and blends their flavor seamlessly into the meat mixture.
- Why a mix of beef and pork? Using all beef can sometimes result in a denser, heavier loaf. The ground pork adds a wonderful fat content and a milder, slightly sweeter flavor that complements the beef beautifully. It creates a more complex and tender final product.
- Handle the meat mixture gently. The biggest mistake you can make is overmixing. Use your hands or a fork and mix just until the ingredients are combined. Overworking the meat will activate the proteins too much, leading to a tough, dense meatloaf that’s more like a brick.
- Let the meatloaf rest before slicing. I know it’s tempting to dig right in, but patience is key. Allowing the meatloaf to rest for about 10 minutes after it comes out of the oven lets the juices redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out onto the cutting board, leaving you with a drier result.
How to Make Brown Sugar and Bacon Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). Grab your skillet and heat a tablespoon of oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it! Take the skillet off the heat and let this mixture cool slightly while you prepare the rest. This cooling step is important so the hot veggies don’t start cooking the egg when you mix everything together.
Step 2: In your large mixing bowl, combine the ground beef and ground pork. Add the slightly cooled onion and garlic mixture. Now, add the lightly beaten egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. The trick is to use your hands—it’s a little messy, but it’s the best tool for the job. Gently mix everything together until it’s just combined. You should see all the ingredients evenly distributed, but stop mixing as soon as that happens. Overmixing is the enemy of a tender meatloaf!
Step 3: Now for the fun part—the bacon weave! Lay a large piece of parchment paper on your counter. Arrange the bacon slices side-by-side vertically, slightly overlapping. Then, fold back every other slice about halfway and lay one horizontal slice of bacon at the top. Unfold the vertical slices. Now, fold back the alternate vertical slices and lay another horizontal slice next to the first. Repeat this process until you have a full, beautiful bacon lattice. It’s easier than it looks and makes for a stunning presentation.
Step 4: Transfer your meat mixture onto the center of the bacon weave and, using your hands, shape it into a neat loaf that’s roughly the size of your loaf pan. Carefully lift the parchment paper to help you wrap the bacon weave up and over the meatloaf, tucking the ends underneath. The bacon should completely encase the loaf. Gently place the bacon-wrapped loaf into your ungreased loaf pan—the fat from the bacon will render out, so no need for extra grease.
Step 5: In a small bowl, stir together the ketchup and dark brown sugar until you have a smooth, thick glaze. Using a spoon or a brush, generously coat the top and sides of the meatloaf with about two-thirds of this glaze. Reserve the rest for later. Pop the meatloaf into the preheated oven and bake for 30 minutes.
Step 6: After 30 minutes, carefully remove the meatloaf from the oven. The bacon should be starting to cook and the glaze will be bubbling. Brush the remaining glaze over the top for an extra layer of flavor and shine. Return the meatloaf to the oven and continue baking for another 25-35 minutes. You’ll know it’s done when the internal temperature registers 160°F (71°C) on an instant-read thermometer and the bacon on top is crispy and beautifully caramelized.
Step 7: Once it’s perfectly cooked, take the meatloaf out of the oven. This is the hardest part—you have to let it rest! Transfer the loaf from the pan to a cutting board and let it sit for a full 10 minutes. This allows the structure to set and the juices to be reabsorbed. Then, using a sharp knife, slice it into thick, beautiful pieces. You’ll see the juicy interior, the crispy bacon, and that glossy glaze in every single slice.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices on a baking sheet at 325°F, covered, until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and meat juices from your plate.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, green element and a nice textural crunch to balance the rich, savory meatloaf.
- Buttery Cornbread Muffins — A little sweet, a little crumbly, these are fantastic for mopping up every last bit of flavor from your plate and they complement the brown sugar glaze beautifully.
Drinks
- A Robust Red Wine — A Zinfandel or a Syrah has enough bold fruitiness and spice to stand up to the smoky bacon and sweet glaze without being overpowered.
- A Classic Brown Ale — The malty, caramel notes in the beer mirror the flavors in the meatloaf’s glaze, creating a harmonious and deeply satisfying sip with every bite.
- Sparkling Apple Cider — For a non-alcoholic option, the crisp, effervescent sweetness of the cider cuts through the richness of the dish and cleanses the palate wonderfully.
Something Sweet
- Warm Apple Crumble — You’ve already embraced the sweet and savory theme, so lean into it! The warm, spiced apples and crunchy oat topping feel like a natural, cozy progression after the main event.
- Rich Chocolate Pudding — A cool, creamy, and deeply chocolatey dessert provides a simple, smooth, and decadent contrast to the hearty, savory notes of the meatloaf dinner.
- Vanilla Bean Ice Cream — Sometimes simple is best. The pure, cold creaminess is a perfect, refreshing finish that doesn’t compete with the complex flavors you just enjoyed.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. I’ve tried to be healthy here too, and honestly, it just doesn’t work. The fat in an 80/20 blend is crucial for keeping the meatloaf moist and flavorful as it cooks. Using a leaner grind will almost certainly result in a dry, crumbly texture.
- Mistake: Not using a thermometer. Guessing if it’s done is a recipe for disaster. Overcooked meatloaf is dry, and undercooked is unsafe. An instant-read thermometer is your best friend here—pull it at 160°F for perfect doneness every single time.
- Mistake: Packing the meatloaf too tightly. When you’re shaping the loaf, handle it gently. Compacting the meat mixture forces out the air and juices, leading to a dense final product. Think “form,” don’t “pack.”
- Mistake: Adding the glaze all at once. If you put all the sugary glaze on at the beginning, it’s likely to burn in the long cooking time. Adding it in two stages ensures a beautifully caramelized, not burnt, finish.
Expert Tips
- Tip: Soak your breadcrumbs. For an even more tender and moist meatloaf, combine the breadcrumbs and milk first and let them sit for 5 minutes before adding the rest of the ingredients. This creates a “panade” that acts as a binder and helps prevent the proteins from tightening up too much.
- Tip: Line your loaf pan with parchment. For super easy cleanup and removal, place two strips of parchment paper in your loaf pan in a cross pattern, leaving an overhang on all sides. Once the meatloaf is rested, you can just lift it out using the paper handles.
- Tip: Make a free-form loaf. If you want maximum bacon crispiness on all sides, skip the loaf pan entirely. Shape the bacon-wrapped loaf and bake it on a parchment-lined baking sheet. This allows the heat to circulate evenly, crisping the bacon on the bottom as well as the top.
- Tip: Grate your onion. If you or your family are texture-averse to bits of onion, try grating the onion on the large holes of a box grater. You’ll get all the sweet, savory flavor without any discernible pieces in the final loaf.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver! You can assemble the entire meatloaf—right up to adding the first layer of glaze—cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready, just take it out, let it sit at room temperature for about 20-30 minutes while the oven preheats, and then bake as directed. You might need to add a few extra minutes to the cooking time since it’s going in cold.
What’s the best way to store and reheat leftovers?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The best way to reheat it is in the oven. Place slices on a baking sheet, cover loosely with foil, and warm at 325°F for about 10-15 minutes. This keeps the bacon crispy and prevents the meat from drying out. Microwaving will work in a pinch, but it can make the bacon soft and rubbery.
Can I use a different type of ground meat?
Of course! This recipe is quite flexible. You can use all beef, or a mix of beef, pork, and veal if you prefer. Ground turkey or chicken will work, but because they are much leaner, the final result will be drier. If using poultry, I’d recommend adding an extra tablespoon of olive oil or an additional egg yolk to the mixture to help with moisture.
My glaze is burning. What should I do?
If you notice the glaze or bacon getting too dark too quickly, don’t panic! Simply tent the meatloaf loosely with a piece of aluminum foil for the remainder of the baking time. This will shield the top from direct heat and allow the inside to finish cooking without the outside burning. It happens to the best of us, especially if your oven runs hot.
Can I freeze the cooked meatloaf?
You sure can. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will freeze beautifully for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it in the oven as described above for the best texture and flavor.
Brown Sugar And Bacon Meatloaf
Make the ultimate Brown Sugar and Bacon Meatloaf with a sweet-savory glaze and crispy bacon weave. Get this easy, impressive recipe for a crowd-pleasing dinner!
Ingredients
For the Meatloaf
-
1 lb ground beef (80/20 blend is ideal for moisture)
-
1/2 lb ground pork
-
1 large onion (finely diced)
-
2 cloves garlic (minced)
-
1 large egg (lightly beaten)
-
1/2 cup breadcrumbs (plain, panko works great)
-
1/4 cup whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1/2 tsp dried thyme
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
8-10 slices thin-cut bacon
For the Glaze
-
1/2 cup ketchup
-
1/4 cup packed dark brown sugar
Instructions
-
First, preheat your oven to 375°F (190°C). Grab your skillet and heat a tablespoon of oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it! Take the skillet off the heat and let this mixture cool slightly while you prepare the rest. This cooling step is important so the hot veggies don’t start cooking the egg when you mix everything together.01
-
In your large mixing bowl, combine the ground beef and ground pork. Add the slightly cooled onion and garlic mixture. Now, add the lightly beaten egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. The trick is to use your hands—it’s a little messy, but it’s the best tool for the job. Gently mix everything together until it’s just combined. You should see all the ingredients evenly distributed, but stop mixing as soon as that happens. Overmixing is the enemy of a tender meatloaf!02
-
Now for the fun part—the bacon weave! Lay a large piece of parchment paper on your counter. Arrange the bacon slices side-by-side vertically, slightly overlapping. Then, fold back every other slice about halfway and lay one horizontal slice of bacon at the top. Unfold the vertical slices. Now, fold back the alternate vertical slices and lay another horizontal slice next to the first. Repeat this process until you have a full, beautiful bacon lattice. It’s easier than it looks and makes for a stunning presentation.03
-
Transfer your meat mixture onto the center of the bacon weave and, using your hands, shape it into a neat loaf that’s roughly the size of your loaf pan. Carefully lift the parchment paper to help you wrap the bacon weave up and over the meatloaf, tucking the ends underneath. The bacon should completely encase the loaf. Gently place the bacon-wrapped loaf into your ungreased loaf pan—the fat from the bacon will render out, so no need for extra grease.04
-
In a small bowl, stir together the ketchup and dark brown sugar until you have a smooth, thick glaze. Using a spoon or a brush, generously coat the top and sides of the meatloaf with about two-thirds of this glaze. Reserve the rest for later. Pop the meatloaf into the preheated oven and bake for 30 minutes.05
-
After 30 minutes, carefully remove the meatloaf from the oven. The bacon should be starting to cook and the glaze will be bubbling. Brush the remaining glaze over the top for an extra layer of flavor and shine. Return the meatloaf to the oven and continue baking for another 25-35 minutes. You’ll know it’s done when the internal temperature registers 160°F (71°C) on an instant-read thermometer and the bacon on top is crispy and beautifully caramelized.06
-
Once it’s perfectly cooked, take the meatloaf out of the oven. This is the hardest part—you have to let it rest! Transfer the loaf from the pan to a cutting board and let it sit for a full 10 minutes. This allows the structure to set and the juices to be reabsorbed. Then, using a sharp knife, slice it into thick, beautiful pieces. You’ll see the juicy interior, the crispy bacon, and that glossy glaze in every single slice.07
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