Looking for a show-stopping comfort food recipe that’ll have everyone asking for seconds? This Bacon-Wrapped Meatloaf transforms the classic family dinner into something truly spectacular. By combining juicy, well-seasoned meat with a crispy bacon exterior, we’re creating a dish that’s both impressive and incredibly satisfying. I’ve perfected this recipe through countless attempts, and I’m excited to share these tried-and-true techniques with you.
Ingredients
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 12-14 slices bacon
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup ketchup (plus extra for glaze)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine ground beef, diced onion, garlic, eggs, breadcrumbs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until just combined – avoid overmixing.
- On your prepared baking sheet, create a bacon weave by laying 6-7 slices vertically and weaving 6-7 horizontal slices through them.
- Shape the meat mixture into a loaf shape in the center of your bacon weave.
- Carefully wrap the bacon around the meatloaf, tucking the ends underneath.
- Brush additional ketchup over the top and sides of the bacon-wrapped loaf.
- Bake for 60-70 minutes, or until internal temperature reaches 160°F (71°C).
- Let rest for 10-15 minutes before slicing and serving.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 90 minutes
Servings: 8-10 portions
Recipe Notes
For the best results, keep these crucial tips in mind:
- Bring your meat to room temperature before mixing for even cooking.
- Use a meat thermometer to ensure proper doneness without cutting into the loaf.
- If the bacon starts browning too quickly, cover loosely with foil.
- For extra flavor, add a tablespoon of brown sugar to your ketchup glaze.
- Let the meatloaf rest before slicing to prevent it from falling apart.
- Choose regular-cut bacon rather than thick-cut for better wrapping and crisping.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Remember to position your oven rack in the middle position and use a large enough baking sheet to catch any drippings. This Bacon-Wrapped Meatloaf reheats beautifully, making it perfect for meal prep or busy weeknight dinners.
Bacon-Wrapped Meatloaf
Ingredients
- 2 pounds ground beef 80/20 lean-to-fat ratio
- 12-14 slices bacon
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup ketchup plus extra for glaze
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine ground beef, diced onion, garlic, eggs, breadcrumbs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until just combined - avoid overmixing.
- On your prepared baking sheet, create a bacon weave by laying 6-7 slices vertically and weaving 6-7 horizontal slices through them.
- Shape the meat mixture into a loaf shape in the center of your bacon weave.
- Carefully wrap the bacon around the meatloaf, tucking the ends underneath.
- Brush additional ketchup over the top and sides of the bacon-wrapped loaf.
- Bake for 60-70 minutes, or until internal temperature reaches 160°F (71°C).
- Let rest for 10-15 minutes before slicing and serving.
