This Loaded Bacon Meatloaf takes comfort food to a new level. It’s wrapped in a crispy bacon weave and packed with melty cheese and savory seasonings. The result is a juicy, flavorful centerpiece that turns any dinner into a special occasion.
Craving a delicious Loaded Bacon Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Loaded Bacon Meatloaf
- Crispy bacon weave: Bastes the loaf and creates a savory, smoky crust.
- Melty cheese pockets: Every bite has gooey bursts of cheddar.
- Incredibly moist: Milk-soaked breadcrumbs and sautéed veggies ensure tenderness.
- Fantastic leftovers: Even better the next day for sandwiches or reheating.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for moisture)
- 1 lb ground pork
- 12-14 slices thin-cut bacon
- 1 cup shredded sharp cheddar cheese
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste, bacon adds saltiness)
- 1/4 cup fresh parsley, chopped
Tools: A large mixing bowl, a standard loaf pan (9×5 inch), a skillet, and a rimmed baking sheet are essential.
Notes: Don’t skip sautéing the onions and garlic—it deepens flavor. A beef and pork mix gives richer taste than either alone.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 36 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 35 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.
- Why a bacon weave? It might look fancy, but it’s surprisingly simple and ensures every slice gets a perfect bacon covering. It also helps hold the meatloaf together as it cooks and renders fat for basting.
- Use a rimmed baking sheet, not just the loaf pan. Placing the loaf pan on a baking sheet catches any drips from the bacon fat, which prevents a smoky oven and a big mess to clean up later.
- Let the milk soak into the breadcrumbs. Give the panko and milk a few minutes to sit together before adding them to the meat. This creates a panade, which is the secret to an incredibly moist and cohesive meatloaf.
How to Make Loaded Bacon Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, in a medium skillet over medium heat, cook the diced onion until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen starts to smell amazing already. Set this mixture aside to cool slightly.
Step 2: In a small bowl, combine the panko breadcrumbs and milk. Stir it and then just let it sit for about 5 minutes. This is your panade—it will look like a thick paste when it’s ready. This little step is a game-changer for moisture, honestly.
Step 3: In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumb mixture, cooled onions and garlic, shredded cheddar, eggs, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, salt, and chopped parsley. Now, using your hands, gently mix everything together. The trick is to mix just until combined—you should still see distinct bits of meat and cheese.
Step 4: On a clean surface or a large piece of parchment paper, lay out your bacon slices vertically, slightly overlapping. Then, fold back every other slice and lay one horizontal slice of bacon at the top. Unfold the vertical slices, fold back the others, and lay another horizontal slice, repeating to create a woven pattern. It’s easier than it sounds, I promise!
Step 5: Transfer your meat mixture to the center of the bacon weave and shape it into a loaf form, roughly the size of your loaf pan. Carefully lift the edges of the bacon weave up and over the meatloaf, tucking the ends underneath. You want the bacon to encase the entire loaf.
Step 6: Gently place the bacon-wrapped loaf into your ungreased 9×5 inch loaf pan. The loaf pan helps it hold its shape. Place this loaf pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven for about 1 hour to 1 hour 10 minutes.
Step 7: You’ll know it’s done when the bacon on top is crispy and the internal temperature of the meatloaf reads 160°F (71°C) on an instant-read thermometer. The aroma will be absolutely intoxicating. Once out of the oven, let it rest in the pan for at least 10-15 minutes before slicing. This rest is non-negotiable—it allows the juices to redistribute, so you get clean, moist slices.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Reheat in a 325°F oven until warm for best texture and crispness.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing; the creamy potatoes are perfect for soaking up the savory juices from the meatloaf.
- Sautéed Green Beans with Almonds — A little crunch and a fresh, green element help balance the rich, savory notes of the bacon and cheese.
- Buttery Corn on the Cob — Its natural sweetness is a fantastic contrast to the smoky, salty flavors of the meatloaf, making for a truly satisfying plate.
Drinks
- A Robust Red Wine — A Zinfandel or Syrah has the body and berry notes to stand up to the hearty, smoky flavors without being overpowered.
- A Crisp Lager — The clean, effervescent quality of a good lager cuts through the richness beautifully and cleanses the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the dense, savory meat.
Something Sweet
- Classic Apple Pie — The warm cinnamon and soft apples provide a homely, sweet finish that feels like a natural extension of this comforting meal.
- Rich Chocolate Brownie — A dense, fudgy brownie satisfies that deep chocolate craving after all the savory, umami flavors.
- Vanilla Bean Ice Cream — Sometimes simple is best; the cool, creamy sweetness is the perfect palate reset after such a hearty main course.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. The fat in an 80/20 blend is crucial for keeping the meatloaf moist and flavorful. A leaner blend will result in a drier, less satisfying texture.
- Mistake: Skipping the rest time after baking. I know it’s tempting to slice right in, but if you cut into it hot, the juices will run out and you’ll be left with a crumbly mess. Patience is key!
- Mistake: Packing the meat mixture too tightly into the pan. This can create a dense, rubbery texture. Gently shape the loaf—don’t compress it like you’re making a snowball.
- Mistake: Not using a thermometer. Visual cues can be deceiving, especially with the bacon on top. The only way to know it’s perfectly cooked and safe to eat is to check that it has reached 160°F internally.
Expert Tips
- Tip: Chill the formed meatloaf before baking. If you have an extra 20 minutes, pop the assembled, bacon-wrapped loaf into the fridge before baking. This helps it hold its shape better and can make the bacon crisp up even more.
- Tip: Customize your cheese. While cheddar is classic, feel free to experiment. A pepper jack adds a nice kick, or smoked gouda would amplify the smoky notes from the bacon and paprika.
- Tip: Make a quick glaze. For an extra layer of flavor, mix 1/4 cup ketchup, 1 tbsp brown sugar, and 1 tsp apple cider vinegar. Brush this over the bacon weave about 15 minutes before the meatloaf is done cooking.
- Tip: Use the drippings for gravy. After resting the meatloaf, you’ll have incredible savory drippings in the pan. Use them as a base for a quick gravy by whisking in a little flour and broth—it’s next-level.
FAQs
Can I make this meatloaf ahead of time?
Absolutely. You can assemble the entire meatloaf, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. This actually allows the flavors to meld even more. Just take it out of the fridge while you preheat the oven, and you may need to add a few extra minutes to the baking time since it will be going in cold.
What’s the best way to reheat leftovers?
The best method to maintain moisture is to reheat slices in a covered oven-safe dish at 325°F (163°C) for about 15-20 minutes. You can also use the microwave, but cover the slice with a damp paper towel to prevent it from drying out. The oven method will keep the bacon crisper, though.
Can I use all beef instead of a beef/pork mix?
You can, but the pork adds a unique richness and fat content that makes the final texture more tender and flavorful. If you use all beef, I’d recommend sticking with an 80/20 blend and maybe adding an extra tablespoon of ketchup or Worcestershire sauce to boost the moisture and savoriness.
My bacon didn’t get very crispy. What happened?
This usually happens if the bacon was particularly thick-cut or if the meatloaf was too wet. Next time, look for thin-cut bacon and make sure your sautéed onions have cooled completely so they don’t “steam” the bacon from the inside. Placing the loaf pan on a baking sheet also promotes better air circulation for crisping.
Can I freeze a cooked meatloaf?
Yes, it freezes beautifully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat as directed above.
Loaded Bacon Meatloaf
Make the ultimate Loaded Bacon Meatloaf with a crispy bacon weave and melty cheese. This juicy, flavorful recipe is a guaranteed crowd-pleaser. Get the recipe now!
Ingredients
For the Ingredients
-
1 lb ground beef (80/20 blend is ideal for moisture)
-
1 lb ground pork
-
12-14 slices thin-cut bacon
-
1 cup shredded sharp cheddar cheese
-
1 large yellow onion (finely diced)
-
3 cloves garlic (minced)
-
2 large eggs
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
1/4 cup ketchup
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1/2 tsp black pepper
-
1/2 tsp salt (adjust to taste, bacon adds saltiness)
-
1/4 cup fresh parsley (chopped)
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, in a medium skillet over medium heat, cook the diced onion until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen starts to smell amazing already. Set this mixture aside to cool slightly.01
-
In a small bowl, combine the panko breadcrumbs and milk. Stir it and then just let it sit for about 5 minutes. This is your panade—it will look like a thick paste when it’s ready. This little step is a game-changer for moisture, honestly.02
-
In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumb mixture, cooled onions and garlic, shredded cheddar, eggs, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, salt, and chopped parsley. Now, using your hands, gently mix everything together. The trick is to mix just until combined—you should still see distinct bits of meat and cheese.03
-
On a clean surface or a large piece of parchment paper, lay out your bacon slices vertically, slightly overlapping. Then, fold back every other slice and lay one horizontal slice of bacon at the top. Unfold the vertical slices, fold back the others, and lay another horizontal slice, repeating to create a woven pattern. It’s easier than it sounds, I promise!04
-
Transfer your meat mixture to the center of the bacon weave and shape it into a loaf form, roughly the size of your loaf pan. Carefully lift the edges of the bacon weave up and over the meatloaf, tucking the ends underneath. You want the bacon to encase the entire loaf.05
-
Gently place the bacon-wrapped loaf into your ungreased 9x5 inch loaf pan. The loaf pan helps it hold its shape. Place this loaf pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven for about 1 hour to 1 hour 10 minutes.06
-
You’ll know it’s done when the bacon on top is crispy and the internal temperature of the meatloaf reads 160°F (71°C) on an instant-read thermometer. The aroma will be absolutely intoxicating. Once out of the oven, let it rest in the pan for at least 10-15 minutes before slicing. This rest is non-negotiable—it allows the juices to redistribute, so you get clean, moist slices.07
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