This bacon wrapped meatloaf is ground beef mixed with breadcrumbs and seasonings, then covered in bacon slices and baked until golden brown. A unique twist on the classic recipe that will earn you rave reviews!
Comfort food classics are always a hit with kids and adults alike, whether it’s slow cooker beef stew, mac and cheese, or this incredibly delicious bacon meatloaf. This is the best meatloaf I’ve ever tasted!
Meatloaf is popular for good reason – it’s easy to make, inexpensive, and perfect for feeding a crowd. This bacon wrapped meatloaf elevates the traditional dish to a new level. The bacon infuses the ground beef mixture with plenty of smoky flavor and helps to prevent the meat from drying out. This is my all-time favorite meatloaf recipe!
How do you make bacon wrapped meatloaf?
This recipe starts with the meat mixture. Combine cooked onion and garlic in a bowl with ground beef, beef broth, eggs, breadcrumbs and seasonings. Once you have your meatloaf mixture, place it on a sheet pan and form the meat into a loaf shape. Spread a little ketchup evenly across the loaf and it is ready for the bacon. Wrap slices of bacon around the loaf, give it quick brush with more ketchup and put the meatloaf in the oven. After the meatloaf bakes, let it rest for a few minutes, then sprinkle with parsley and serve.
Tips for bacon wrapped meatloaf
- I recommend using 90% lean beef, as it has plenty of flavor and is not greasy.
- Do not use thick cut bacon as it will take a lot longer to crisp up in the oven.
- Keep an eye on the meatloaf during the last part of the baking process. If the top looks overly browned before the inside is cooked through, you can cover the top with foil.
- I like to serve this meatloaf on a bed of mashed potatoes with a vegetable on the side such as green beans, asparagus or broccoli.
- This recipe can also be made with ground turkey instead of ground beef.
- Bacon wrapped meatloaf makes great leftovers and stays fresh in the fridge for up to 3 days. You can also freeze cooked meatloaf for up to 2 months.
How do you keep meatloaf from falling apart?
The meatloaf in this recipe holds together with the eggs and breadcrumbs. Eggs are a binding agent and the starch in the breadcrumbs also helps the loaf hold its shape when it bakes. Furthermore, the bacon wrap holds everything together so that the meatloaf won’t crumble when you slice it.
How do you know when meatloaf is done cooking?
Meatloaf is done cooking when it reaches an internal temperature of 160 degrees F. For this recipe, you want to look for some crisping of the bacon as well. I use a digital probe thermometer to make sure that my loaf is cooked to the proper temperature.
HOW TO MAKE A MEATLOAF SANDWICH
The best bread to use for a meatloaf sandwich is one with a hearty texture, such as a french roll. Toast the bread to keep it from getting soggy. Heat meatloaf all the way through in a toaster oven or microwave. Feel free to add tomatoes, onion and lettuce to the sandwich. Serve the sandwich immediately and enjoy.
Bacon wrapped meatloaf takes a classic comfort food and makes it even better! This recipe is great for parties, pot lucks or dinner at home.
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Bacon Wrapped Meatloaf
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 teaspoons garlic minced
- 2 1/2 pounds ground beef 90% lean
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 3/4 cup Italian style breadcrumbs
- 1/2 cup ketchup divided use
- 10 slices bacon
- 1 tablespoon fresh parsley chopped
- cooking spray
- Preheat the oven to 325 degrees F. Coat a sheet pan with cooking spray.
- Heat the olive oil in a small pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 more seconds.
- Place the garlic and onion mixture in a large bowl along with the ground beef, salt, pepper, beef broth, Worcestershire sauce, eggs and breadcrumbs. Stir well to combine.
- Place the beef mixture on the sheet pan and shape into a loaf. Spread 1/4 cup of the ketchup over the loaf.
- Wrap the bacon slices around the loaf, tucking the ends under the bottom. Brush the remaining ketchup over the bacon.
- Bake for one hour or until a thermometer inserted into the center of the meat loaf registers 160 degrees F.
- Let the meatloaf rest for 5 minutes. Sprinkle parsley over the top. Slice, then serve.