If you’re looking for the ultimate comfort food upgrade, you’ve just found it. This bacon-wrapped meatloaf transforms the classic family dinner into something truly spectacular. The smoky, crispy bacon exterior locks in moisture while adding incredible flavor, making every bite absolutely delicious. I’ve perfected this recipe through countless attempts, and I’m excited to share these tried-and-true steps with you.
Ingredients
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 1 pound bacon strips
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 large eggs
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
For the glaze:
Instructions
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
- 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.
- Lay bacon strips across your lined loaf pan, slightly overlapping, with ends hanging over the sides.
- Transfer the meat mixture into the pan, pressing down gently to remove air pockets.
- Fold the overhanging bacon strips over the top, creating a neat wrap.
- Mix glaze ingredients in a small bowl and spread half over the top.
- Bake for 1 hour, then brush with remaining glaze.
- Continue baking for 15-20 minutes until internal temperature reaches 160°F (71°C).
- Let rest for 10-15 minutes before slicing.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 75-80 minutes
Total Time: About 1 hour 45 minutes
Servings: 8-10 portions
Recipe Notes
– For the juiciest results, don’t use lean ground beef – the fat content helps keep the meatloaf moist.
– Let the meatloaf rest after baking to prevent it from falling apart when slicing.
– If the bacon starts browning too quickly, cover loosely with foil.
– The parchment paper is crucial – it prevents sticking and makes removal easy.
– Store leftovers in an airtight container for up to 4 days in the refrigerator.
– For extra flavor, try using different bacon varieties like maple or pepper-crusted.
This bacon-wrapped meatloaf is perfect for Sunday dinner or any time you want to impress your family or guests. The leftovers make fantastic sandwiches, too – if you’re lucky enough to have any!
Bacon-Wrapped Meatloaf
Ingredients
- 2 pounds ground beef 80/20 lean-to-fat ratio
- 1 pound bacon strips
- 1 medium onion finely diced
- 3 garlic cloves minced
- 2 large eggs
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
- 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.
- Lay bacon strips across your lined loaf pan, slightly overlapping, with ends hanging over the sides.
- Transfer the meat mixture into the pan, pressing down gently to remove air pockets.
- Fold the overhanging bacon strips over the top, creating a neat wrap.
- Mix glaze ingredients in a small bowl and spread half over the top.
- Bake for 1 hour, then brush with remaining glaze.
- Continue baking for 15-20 minutes until internal temperature reaches 160°F (71°C).
- Let rest for 10-15 minutes before slicing.
