Bacon wrapped meatloaf

There are some recipes that just stick with you, aren’t there? The ones that fill your kitchen with the most incredible aromas and have everyone gathering around the table, practically buzzing with anticipation. For me, that recipe is this bacon wrapped meatloaf. It’s not just any meatloaf, mind you. This one’s got that something extra, that little bit of magic that transforms a humble classic into something truly spectacular. I remember the first time I made it for a family get-together, and honestly, it disappeared faster than free cookies at a bake sale. My dad, who can be a bit of a meatloaf purist, even raved about it! He said it had a depth of flavor he hadn’t experienced before, and that was all the validation I needed. Forget those dry, crumbly meatloaves you might have encountered; this version is juicy, tender, and bursting with savory goodness, all thanks to that irresistible bacon blanket. It’s the kind of comfort food that feels like a warm hug on a plate, and it’s surprisingly simple to whip up, even on a weeknight. Seriously, if you’re looking for a dish that’s guaranteed to impress, this bacon wrapped meatloaf is it. It’s become our go-to for potlucks, holiday dinners, and honestly, just a really good Tuesday night dinner.

What is bacon wrapped meatloaf?

So, what exactly is this glorious creation we’re talking about? Think of it as your favorite meatloaf, but elevated. It’s essentially a hearty, flavorful mixture of ground meat (I usually go with a blend of beef and pork for the best texture and taste, but you can totally adapt it!), binders like breadcrumbs and eggs, and a symphony of seasonings, all formed into that classic loaf shape. The “bacon wrapped” part? Well, that’s where the real party starts! We lovingly cover the entire exterior of the meatloaf with strips of bacon. As it bakes, that bacon renders its delicious fat, basting the meatloaf from the outside in, creating an unbelievably moist and flavorful crust. It’s like a little flavor hug for the meatloaf, keeping it incredibly tender and adding that irresistible smoky, salty goodness. It’s not overly complicated; it’s just a smart, delicious way to take a beloved comfort food and make it even better. It’s essentially comfort food squared, and I am here for it!

How do you make bacon wrapped meatloaf?

Quick Overview

Making this bacon wrapped meatloaf is surprisingly straightforward, which is why I love it so much. You’ll simply mix your ground meat with some binders and seasonings, form it into a loaf, wrap it snugly in bacon, and bake it until it’s golden brown and cooked through. We’ll finish it off with a simple glaze that gets wonderfully caramelized in the oven. It’s really that easy! The key is in the quality of your ingredients and a little bit of patience as it bakes, but the active prep time is minimal. You’ll end up with a show-stopping centerpiece that tastes like it took hours, but honestly, it’s one of my lifesavers on busy evenings when I want something truly satisfying without all the fuss.

Ingredients

For the Main Batter:
This is the heart of our meatloaf, so we want to get it right! I usually use a combination of 1.5 pounds of ground beef (80/20 is my go-to for moisture and flavor) and 0.5 pounds of ground pork. The pork adds a lovely richness. You’ll also need 1 cup of breadcrumbs (panko works beautifully for a lighter texture, but regular are fine too!), 2 large eggs, lightly beaten, to bind everything together, and 1/2 cup of finely chopped onion – I prefer yellow onion for its mild sweetness. Don’t skip the garlic! 2 cloves, minced, add a fantastic aroma. For seasoning, a good teaspoon of salt and 1/2 teaspoon of Black Pepper are essential. And for a little extra oomph, I always add a teaspoon of Worcestershire sauce; it adds a savory depth that’s hard to describe but absolutely crucial.

For the Filling:
This is where we add another layer of flavor and moisture! My go-to is about 1/2 cup of your favorite ketchup. I like a classic, slightly tangy ketchup here. If you’re feeling adventurous, you can mix in a tablespoon of Dijon mustard for a little kick, or even a splash of hot sauce if you like things spicy! This isn’t a strict filling, but more of an enhancement. You can also add some finely chopped bell pepper (any color works!) or a bit of shredded cheese if you’re feeling fancy. I’ve even tossed in some cooked, crumbled bacon bits once for an extra bacon punch – why not, right?

For the Glaze:
This glaze is simple but packs a punch! You’ll need 1/2 cup of ketchup, 2 tablespoons of brown sugar (light or dark, both work!), and 1 tablespoon of Apple Cider vinegar. The vinegar adds a lovely tang that balances the sweetness and richness. Some people like to add a pinch of paprika or a dash of Worcestershire here too, and that’s totally fine! The key is to whisk it all together until the brown sugar is dissolved, creating a smooth, spreadable consistency. It will caramelize beautifully in the oven, giving our bacon wrapped meatloaf that irresistible shiny, sticky topping.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to a nice and even 375°F (190°C). While it’s heating up, grab a baking sheet. I like to line mine with parchment paper or foil – it makes cleanup a breeze, and trust me, with bacon involved, you’ll thank me later! You can also use a loaf pan if you prefer, but baking it directly on the sheet gives the bacon more room to crisp up nicely all around. If you’re using a loaf pan, make sure to grease it well.

Step 2: Mix Dry Ingredients

In a large mixing bowl, add your breadcrumbs, minced garlic, chopped onion, salt, and pepper. Give them a good stir with a fork or your hands to combine. This ensures all those aromatics and seasonings are evenly distributed throughout the meat mixture. It’s a simple step, but it really makes a difference in the final flavor.

Step 3: Mix Wet Ingredients

In a separate, smaller bowl, whisk together your lightly beaten eggs and the Worcestershire sauce. I find whisking them separately first helps to ensure the eggs are fully broken up and the Worcestershire sauce is well incorporated. This will help bind everything together beautifully when you add it to the dry ingredients.

Step 4: Combine

Now, add your ground beef and ground pork to the bowl with the dry ingredients. Pour in the egg and Worcestershire mixture. Using your hands is the best way to mix this all together – just gently combine everything until it’s *just* mixed. You don’t want to overmix, as that can make the meatloaf tough. We’re looking for everything to be incorporated, but don’t knead it like bread!

Step 5: Prepare Filling

In a small bowl, combine the 1/2 cup of ketchup (and any optional additions like Dijon mustard or hot sauce if you’re using them). Stir it all together until it’s smooth and well combined. This is the first layer of deliciousness we’ll be adding to our meatloaf.

Step 6: Layer & Swirl

Gently shape the meat mixture into a loaf on your prepared baking sheet. Don’t make it too compact. Now, spread the ketchup mixture evenly over the top and sides of the meatloaf. It should look messy and delicious! Next, it’s time for the star of the show: the bacon. Lay the bacon strips over the meatloaf, overlapping them slightly, until the entire loaf is covered. You can tuck the ends underneath to help them stay put. This is what gives us that amazing bacon wrapped meatloaf!

Step 7: Bake

Pop that beautifully prepared meatloaf into your preheated oven. Bake for about 45 minutes to 1 hour, or until the internal temperature reaches about 155°F (68°C). The bacon should be starting to crisp up nicely.

Step 8: Cool & Glaze

Carefully remove the meatloaf from the oven. Drain off any excess grease from the baking sheet (you can even tilt the sheet to one side and spoon it out). Now, it’s time for that glaze! Brush the ketchup glaze mixture all over the top and sides of the meatloaf. It might look a little thin now, but it’ll thicken and caramelize beautifully. Return the meatloaf to the oven for another 10-15 minutes, or until the glaze is sticky and caramelized and the bacon is perfectly crispy. The internal temperature should now be around 160-165°F (71-74°C).

Step 9: Slice & Serve

This is the hardest part: letting it rest! Let the bacon wrapped meatloaf rest on the baking sheet for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender meatloaf. Slice it into thick, hearty portions and serve immediately. The smell alone will have everyone rushing to the table!

What to Serve It With

This glorious bacon wrapped meatloaf is so versatile, it’s perfect for almost any meal! For a hearty breakfast or brunch, I love serving it with some fluffy scrambled eggs and a side of crispy hash browns. A dollop of sour cream or a sprinkle of chives on top also works wonders. For a more traditional dinner, it pairs beautifully with classic Mashed Potatoes and a green vegetable like steamed broccoli or roasted asparagus. My kids absolutely adore it with mac and cheese; it’s a guaranteed win in their book. If you’re looking for something a bit lighter, a fresh garden salad with a vinaigrette is a great counterpoint to the richness of the meatloaf. And don’t even get me started on leftovers! Cold meatloaf sandwiches on toasted sourdough with a smear of mustard are heavenly. Honestly, the possibilities are endless, and it always shines. It’s the kind of dish that brings comfort and joy to any table, no matter how you serve it.

Top Tips for Perfecting Your Bacon Wrapped Meatloaf

Over the years, I’ve learned a few tricks that really help make this bacon wrapped meatloaf absolutely perfect every single time. First, regarding the meat: using a blend of beef and pork is my secret weapon for moisture and flavor. If you can’t find pork, stick with 80/20 ground beef, but don’t go leaner than that! Also, don’t be afraid to season generously. Meatloaf can handle a good amount of salt and pepper. For the bacon, I often find that medium-cut bacon works best. Too thin and it might burn before the meatloaf is cooked, too thick and it might not get crispy enough. I’ve learned that layering the bacon slightly overlapping helps create a continuous shield, preventing dry spots. If you’re worried about the bacon not getting crispy enough, you can always crisp it up under the broiler for the last few minutes of baking, just watch it *very* carefully to prevent burning! When it comes to the glaze, make sure your brown sugar is dissolved. A grainy glaze isn’t nearly as appealing. And remember, letting the meatloaf rest after baking is non-negotiable! It’s like letting a good steak rest; it makes all the difference in the world for juiciness. I once tried skipping the rest time, and while it was still good, it wasn’t *as* moist. Lesson learned! For ingredient swaps, if you don’t have breadcrumbs, crushed crackers (like saltines) work in a pinch. And if onions aren’t your thing, you can skip them or finely grate some zucchini for added moisture and nutrients without a strong onion flavor. Trust me, these little tweaks can elevate your already delicious bacon wrapped meatloaf to legendary status!

Storing and Reheating Tips

One of the best things about this bacon wrapped meatloaf is how well it stores and reheats. Once it’s completely cooled, I like to wrap the leftovers tightly in plastic wrap or aluminum foil. You can also store it in an airtight container. At room temperature, it’s best to consume any leftovers within two hours, just for food safety. In the refrigerator, it will stay fresh and delicious for about 3 to 4 days. The flavors actually meld together beautifully overnight, making it even more delicious for sandwiches. If you plan to freeze it, which is a fantastic idea for quick meals down the line, make sure it’s well-wrapped to prevent freezer burn. I usually slice it into individual portions before freezing. It can be kept in the freezer for up to 2 to 3 months. When you’re ready to reheat, you have a few options. For individual slices, the microwave is quick and easy, just heat until warmed through. If you want to revive that lovely crispy bacon and caramelized glaze, the oven is your best bet. Reheat slices at around 300°F (150°C) on a baking sheet until warmed through. For a whole leftover meatloaf, a low oven temperature is ideal. I always find that reheating it gently helps maintain its moisture and texture. I’ve also found that adding a tiny splash of water or broth to the bottom of the dish when reheating in the oven can help keep it extra moist. And a quick tip for the glaze: if you’re storing a portion that you want to glaze *after* reheating, simply reheat the plain meatloaf and then brush on some extra glaze and pop it under the broiler for a minute or two until caramelized. It’s like a fresh bake!

Frequently Asked Questions

Final Thoughts

Honestly, making this bacon wrapped meatloaf is more than just cooking; it’s creating a memory. It’s that perfect balance of classic comfort and a little bit of indulgence that makes it truly special. The way the bacon crisps up, the juicy interior, and that beautiful, caramelized glaze – it’s a symphony of flavors and textures that just sings. It’s the kind of meal that brings people together, sparks conversations, and leaves everyone feeling satisfied and happy. I really hope you give this recipe a try. It’s been a lifesaver for me on busy nights and a showstopper for gatherings. If you love this recipe, you might also enjoy my [link to another recipe, e.g., Slow Cooker Pot Roast] for another comforting classic, or perhaps my [link to another recipe, e.g., Easy Chicken Casserole] for a quicker weeknight option. I can’t wait to hear how yours turns out! Please feel free to leave a comment below with your thoughts, any variations you tried, or even just to say hello. Happy cooking, and enjoy every delicious bite!

Bacon Wrapped Meatloaf

A classic comfort food, this bacon-wrapped meatloaf is juicy, flavorful, and topped with a delicious glaze. Perfect for a family dinner!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds ground beef
• 0.5 cup breadcrumbs
• 0.25 cup milk
• 1 large egg
• 0.5 cup finely chopped onion
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 pound bacon strips

Glaze

• 0.5 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard

Instructions

 

Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a loaf pan.
• In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, 2 tablespoons of ketchup, Worcestershire sauce, salt, and pepper. Mix gently until just combined. Do not overmix.
• Shape the mixture into a loaf and place it in the prepared loaf pan.
• Arrange the bacon strips over the top of the meatloaf, overlapping them slightly.
• In a small bowl, whisk together the glaze ingredients: 0.5 cup ketchup, brown sugar, and Dijon mustard. Spread this glaze evenly over the bacon-wrapped meatloaf.
• Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C) and the bacon is crispy.
• Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Serve with mashed potatoes and your favorite vegetables for a complete meal.