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Bacon Wrapped Meatloaf is a dressed up version of a favorite comfort food. Lightly seasoned and covered with bacon and a delicious ketchup balsamic glaze it is a fun twist on a classic dish.
Why You’ll Love This Recipe
This Bacon Wrapped Meatloaf is pure comfort food! I grew up eating meatloaf, and for me, one of the best parts of having it for dinner was knowing there would hopefully be enough left for a meatloaf sandwich the next day. Meatloaf sometimes gets a bad reputation, but wrapping it in bacon takes a traditional meatloaf up a notch or two. The bacon adds amazing flavor while also helping keep the meatloaf tender and juicy. It’s an easy, hearty family dinner made with simple ingredients, and paired with mashed potatoes and your favorite vegetable, it’s comfort food at its best.
Ingredients Needed
- Ground Beef, I like to use a 90/10 ground beef
- Bacon, thin slices
- Eggs
- Bread Crumbs or Panko
- Brown Sugar
- Mayonnaise
- Ketchup
- Worcestershire Sauce
- Balsamic Vinegar
- Garlic
- Minced Onions
- Italian Seasoning
- Salt and Pepper
How to Make Bacon Wrapped Meatloaf
- Combine ketchup, brown sugar and balsamic vinegar in a small bowl and stir until well combined. Set aside.
- Combine remaining ingredients, except bacon, in a large bowl. With clean hands, mix the ingredients until combined well
- Form meat mixture into a loaf and place it on a broiler pan.
- Add a thin layer of ketchup gravy on top of the bacon.
- Wrap meatloaf with thin slices of bacon covering the entire meatloaf but not overlapping the bacon. Tuck the ends of the bacon under the meatloaf. The thin bacon will cook quicker than a thick cut bacon.
- Add another light layer of the glaze over the top of the bacon.
- Bake the meatloaf at 350 degrees F for about 40 minutes.
- Remove from the oven and cover with the remaining ketchup mixture.
- Increase oven temperature to 400 degrees F. and bake for another 12-15 minutes until glaze sets. If the bacon appears to be burning, cover the top of the meatloaf with foil.
- Cook to desired temperature, I cook mine to about 155 degrees F. I always use my favorite Therma Pen meat thermometer to check the temperature.
Tips from leigh Anne
- Don’t overmix the meat. Mix the ingredients just until everything is combined. Overmixing can make your meatloaf dense and tough instead of tender.
- Use regular-cut bacon. Thick-cut bacon can take longer to cook and may not get as crisp by the time the meatloaf is done.
- Overlap the bacon slightly. When wrapping the meatloaf, slightly overlap each strip of bacon so the meatloaf stays covered as the bacon shrinks during cooking.
- Use a instant-read thermometer . The easiest way to know when your meatloaf is done is to check the internal temperature. Ground beef should reach 160°F in the center.
- Let it rest before slicing. Allow the meatloaf to rest for about 10 minutes after removing it from the oven. This helps the juices redistribute and makes it easier to slice without falling apart.
- Crisp up the bacon. If the meatloaf is cooked through but you’d like crispy bacon, place it under the broiler for a few minutes. Keep a close eye on it so the bacon doesn’t burn.
- Make extra for leftovers. Bacon Wrapped Meatloaf makes an amazing meatloaf sandwich the next day. I think the leftovers may be one of the best parts!
Frequently Asked Questions
What can I use instead of a broiler pan?
Place an oven safe baking rack onto a baking sheet and place the meatloaf onto the baking rack. You could also line a baking sheet with parchment paper and place the meatloaf on that.
Why does my meatloaf fall apart?
A meatloaf may fall apart if there isn’t enough binder, such as eggs and breadcrumbs, or if you slice it while it is still too hot. Let the meatloaf rest for about 10 minutes before slicing.
Can I make bacon-wrapped meatloaf ahead of time?
Yes. Assemble the meatloaf, wrap it with bacon, cover and refrigerate until you are ready to bake. For best results, prepare it no more than a day ahead.
Can I freeze meatloaf?
Yes. You can freeze meatloaf before or after baking. Wrap it tightly and store it in an airtight container that is freezer-safe for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
How do I reheat leftover meatloaf so it doesn’t dry out?
Cover individual slices with foil and warm them in the oven at 325°F until heated through. You can also reheat slices in the microwave. Adding a little extra sauce on top will help keep the meatloaf moist.
Bacon Wrapped Meatloaf is proof that a classic comfort food can be even better with the addition of a little bacon! It’s tender, flavorful, easy to make and perfect for a cozy family dinner. Serve it with creamy mashed potatoes and your favorite vegetable for a meal that feels just like home. And be sure to save a slice or two—the leftover meatloaf sandwiches might just be the best part!
Try some of our other favorite family dinner ideas:
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Bacon Wrapped Meatloaf Recipe
Ingredients
Meatloaf Ingredients
- 2 lbs ground beef extra lean
- 4 tsp garlic
- 2 Tbsp minced dried onion
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 2 eggs beaten
- 1 cup bread crumbs
- 1 tsp Italian seasoning
- 2 Tbsp ketchup
- 2 Tbsp mayonnaise
- 2 Tbsp Worcestershire sauce
- 8-10 thin bacon slices
Meatloaf Glaze
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
Instructions
- Preheat oven to 350 degrees
- Place all meatloaf ingredients except for the bacon and Ketchup Glaze ingredients in a large mixing bowl and mix to combine.
- With clean hands, mix the ingredients until combined well
- Form the mixture into a loaf shape and place on a broiler pan, this will allow the fat from the meat to drain
- Lay bacon slices over the top, tucking them underneath the meatloaf
- Make the tomato gravy
- Pour the ketchup into a small bowl, add brown sugar and balsamic vinegar
- Stir the mixture until well combined
- Brush a light coating of ketchup glaze over meatloaf. Add strips of bacon in a single layer, not overlapping. Brush with another light coat of tomato gravy.
- Bake for 45 minutes. Remove from oven and brush with remaining ketchup glaze. Increase heat of oven to 400 degrees F. and bake for another 15-20 minutes of until internal temperature reaches 155-160 degrees F.
Tips & Notes:
- Don’t overmix the meat. Mix the ingredients just until everything is combined. Overmixing can make your meatloaf dense and tough instead of tender.
- Use regular-cut bacon. Thick-cut bacon can take longer to cook and may not get as crisp by the time the meatloaf is done.
- Overlap the bacon slightly. When wrapping the meatloaf, slightly overlap each strip of bacon so the meatloaf stays covered as the bacon shrinks during cooking.
- Use a meat thermometer. The easiest way to know when your meatloaf is done is to check the internal temperature. Ground beef should reach 160°F in the center.
- Let it rest before slicing. Allow the meatloaf to rest for about 10 minutes after removing it from the oven. This helps the juices redistribute and makes it easier to slice without falling apart.
- Crisp up the bacon. If the meatloaf is cooked through but you’d like the bacon a little crispier, place it under the broiler for a few minutes. Keep a close eye on it so the bacon doesn’t burn.
- Make extra for leftovers. Bacon Wrapped Meatloaf makes an amazing meatloaf sandwich the next day. I think the leftovers may be one of the best parts!
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Nutrition Facts:
Rebecca says
My husband’s motto is “everything tastes better with bacon.” So, I was sold on this recipe as soon as I saw the bacon wrap. Thanks for the review!
Renee A. says
The pics of your meatloaf look so elegant! I have a recipe that’s not bad, but I must admit your looks pretty good. Sadly, whenever I make meatloaf, I have to set aside enough meat to make patties for my 14 and 4 year old…oh well!
Jennifer says
Pioneer Woman has another meatloaf recipe on her website that was done by Pastor Ryan. I think it is called Cajun Meatloaf and it is delicious. I have never been able to find a meatloaf that we liked, but this one did the trick. I revised it a little and put the bacon and tomato gravy on it also.
Pauline says
HaHa. I had grey meatloaf once too. The woman kept asking me I thought it was done yet and I kept saying no because of the color and then I found out it was ground turkey or chicken meatloaf. Not a pretty color and it never browns.
MelanieL says
We’re meatloaf fans and this looks delicious! I’m loving your “reviews” of her recipes, thanks! I need to get on the ball trying them out myself! I have the book I don’t know what I’m waiting for:)