Why You Will Love This Recipe
Who doesn’t love a twist on a classic comfort food? This Maple Bacon-Wrapped Meatloaf combines the smoky saltiness of bacon with a sweet, sticky maple glaze for a flavor explosion that’ll have everyone asking for seconds. It’s hearty, satisfying, and surprisingly easy to make—even if you’re new to cooking. Plus, wrapping the meatloaf in bacon keeps it super juicy while adding that crispy, caramelized edge we all crave. Trust me, this is the meatloaf recipe that will make you forget the dry, bland versions of your past!
Ingredients
- 11⁄2 lbs ground beef (85% lean)
- 1⁄2 cup breadcrumbs
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg
- 1⁄4 cup milk
- 2 tbsp ketchup
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1⁄2 tsp black pepper
- 8–10 slices bacon (thin-cut works best)
- 1⁄4 cup pure maple syrup
Ingredient Prep Guide
Ground Beef: Use 85% lean for the best balance of flavor and moisture. Avoid leaner varieties, as they can dry out.
Onion & Garlic: Finely chop the onion so it blends seamlessly into the meat mixture. Mince the garlic finely or use a garlic press to avoid uneven chunks.
Breadcrumbs: Plain or seasoned both work! If you’re out of breadcrumbs, crushed saltine crackers are a great substitute.
Bacon: Thin-cut bacon wraps more easily around the meatloaf. Let it sit at room temperature for 10 minutes to make it more flexible.
Maple Syrup: Use pure maple syrup for the best flavor—avoid pancake syrup, which can be overly sweet.
Equipment & Tools
- 9×5-inch loaf pan
- Mixing bowl (large)
- Skillet or frying pan
- Aluminum foil
- Meat thermometer
- Pastry brush (for glaze)
Step-by-Step Instructions
1. Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line your loaf pan with aluminum foil, leaving some overhang on the sides for easy lifting later.
2. Cook the Aromatics: Heat a skillet over medium heat and add a teaspoon of oil. Sauté the chopped onion and garlic for 3–4 minutes until soft and fragrant. Let this cool slightly—you don’t want it to cook the egg when mixing!
3. Mix the Meatloaf: In your large bowl, combine the ground beef, breadcrumbs, sautéed onion and garlic, egg, milk, ketchup, smoked paprika, thyme, salt, and pepper. Use your hands to mix just until everything is incorporated. Overmixing will make the meatloaf dense!
4. Shape and Wrap: Transfer the meat mixture to the foil-lined loaf pan, shaping it into a smooth loaf. Arrange the bacon slices over the top, tucking the ends under the meatloaf. Overlap the slices slightly to cover gaps.
5. Bake and Glaze: Bake for 45 minutes. Remove from the oven, brush the maple syrup over the bacon, and bake for another 15–20 minutes until the bacon is crispy and the internal temperature hits 160°F (71°C).
6. Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. This keeps it moist!
Key Details
Total Time: 1 hr 20 mins (Prep: 20 mins | Cook: 1 hr)
🍽️ Servings: 6 people
⚙️ Equipment: Loaf pan, mixing bowl, skillet, meat thermometer
Serving Suggestions
Pair this meatloaf with creamy mashed potatoes and roasted green beans for a classic comfort meal. For a lighter option, a crisp garden salad with tangy vinaigrette balances the richness. If you’re serving a crowd, slice it thick and arrange it on a platter with fresh herbs like parsley or thyme for a rustic look. It’s perfect for Sunday dinners, potlucks, or holiday gatherings—anywhere you want to impress without stressing!
Pro Tips
Bacon Shrinkage Fix: To prevent bacon from shrinking too much, stretch each slice gently before wrapping. You can also partially cook the bacon in the skillet for 2–3 minutes to render some fat first. Just pat it dry before using!
Double the Glaze: If you love extra sweetness, mix 1 tablespoon of Dijon mustard into the maple syrup before brushing it on. This adds a zesty kick that cuts through the richness.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place slices on a baking sheet and warm in a 325°F (165°C) oven for 10–15 minutes. For the crispiest bacon, use the air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving—it’ll make the bacon soggy!
Troubleshooting
Dry Meatloaf: Overmixing or overcooking are the usual culprits. Use a meat thermometer to check doneness, and mix ingredients just until combined. Adding milk and ketchup keeps it moist.
Uncooked Bacon: If the bacon isn’t crispy after baking, broil the meatloaf for 2–3 minutes at the end. Watch closely to avoid burning the maple glaze!
Frequently Asked Questions
Can I use turkey bacon instead?
Yes, but it won’t get as crispy. Brush the turkey bacon with a little oil before baking to help it crisp up.
Can I make this gluten-free?
Absolutely! Swap the breadcrumbs for gluten-free oats or crushed gluten-free crackers.
Can I freeze this meatloaf?
Yes! Wrap the cooled meatloaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What if I don’t have a loaf pan?
Shape the meat mixture into a free-form loaf on a rimmed baking sheet. The bacon will hold its shape as it cooks!
Maple Bacon-Wrapped Meatloaf
Ingredients
- 11/2 lbs ground beef 85% lean
- 1/2 cup breadcrumbs
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 large egg
- 1/4 cup milk
- 2 tbsp ketchup
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 8 –10 slices bacon thin-cut works best
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 375°F (190°C). Line loaf pan with aluminum foil.
- Sauté chopped onion and garlic in a skillet until soft and fragrant. Let cool.
- Combine ground beef, breadcrumbs, onion, garlic, egg, milk, ketchup, paprika, thyme, salt, and pepper. Mix until incorporated.
- Transfer mixture to loaf pan, shape into a loaf, and arrange bacon slices on top.
- Bake for 45 minutes. Brush with maple syrup and bake for another 15–20 minutes until bacon is crispy and internal temperature is 160°F (71°C).
- Let rest for 10 minutes before slicing.
