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, stovetop 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!
If you want to make a meal of this meatloaf, add some fabulous side dishes like oven baked potatoes, roasted green beans or sauteed mushrooms. Imagine the feast you could enjoy with friends and family.
Bacon wrapped meatloaf ingredients
To make this recipe, you’ll need olive oil, onion, garlic, ground beef, salt, pepper, beef broth, Worcestershire sauce, eggs, Italian style breadcrumbs, ketchup, bacon and parsley.
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 baking sheet of 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.
- 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.
- I prepare to shape this meatloaf free form rather than putting it in a loaf pan to make sure the bacon can crisp up on all sides.
Recipe FAQs
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.
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 meat thermometer to make sure that my loaf is cooked to the proper temperature.
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.
Flavor Variations
This recipe is delicious as-is, but you can also change up some of the ingredients to customize the flavors to your tastes.
- Protein: Try swapping out the ground beef for ground turkey, ground pork or ground chicken.
- Vegetables: You can add some cooked veggies to your meat such as bell peppers or mushrooms.
- Sauce: Instead of ketchup try BBQ sauce or Heinz chili sauce. For a sweet and savory loaf, stir 2 tablespoons of brown sugar into the ketchup topping.
- Add-Ins: Feel free to add other ingredients to the meatloaf such as hot sauce, cheddar cheese, parmesan cheese, crispy french fried onions, garlic powder, onion powder, smoked paprika or even chili powder.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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 made this for Christmas. It’s the best meatloaf I ever made. Thanks for the terrific recipe!
I love bacon but my husband won’t eat it. So I made the meatloaf with ground turkey and used turkey bacon. It was delicious!
Can this be made in a crock pot, and how long to cook it?
Cook on low for 6 hours, then broil in the oven at the end to crisp up the bacon!
Bring on the bacon! I have always loved meatloaf, but this has easily become a new favorite version of a classic recipe! Delicious!
The only thing traditional meatloaf is missing is a little crisp. Problem solved!
This meatloaf wrapped in bacon sounds amazingly delicious! It is a great addition to our everyday menu. LOVE it! By the way, your photos are mouthwatering:)
I can’t tell you how much I love meatloaf. Wrapping it in bacon just makes my taste buds sing! Wonderfully flavorful recipe, with the breadcrumbs and Worcestershire sauce. Thanks for sharing!
I love how easy this meatloaf recipe is…esp the everyday ingredients! You can’t go wrong with a classic…wrapped in bacon 😉 Thanks for sharing!
This meatloaf was so darn good I should have made two because it flew off the table in no time flat.
Adding bacon to any dish is always a winning idea, especially with my boys. Love this twist on a classic.
Not only does this meatloaf doesn’t need a loaf pan, the bacon makes this look so good. This can even be a dinner centerpiece! 🙂
Anything bacon wrapped is amazing! I’ve never done it with meatloaf, but this looks so delicious. Might just have to make this for Christmas 🙂
Ive never thought to add bacon on my meatloaf, and I LOVE the idea! This sounds soo delicious!
Perfect recipe, u turned it up to 400 degrees for an extra 15 mins for crispier bacon