Bacon Wrapped Meatloaf Recipe

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.

Course Main Course, Main Dish

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 478kcal

Author Leigh Anne Wilkes

Equipment

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.

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!

If you don't have a roasting 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.

Nutrition