Bacon-Wrapped Meatloaf

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This bacon-wrapped meatloaf takes comfort food to the next level thanks to crispy bacon crust and a sweet and tangy ketchup glaze.

There’s no question that meatloaf or even better, bacon-wrapped meatloaf, is the ultimate in comfort food. A thick slice nestled to creamy mashed potatoes makes everything right in the world.

I grew up having meatloaf practically once a week. We tore up the end of a loaf of bread, soaked it in milk, and mixed it into ground beef with dried herbs and spices.

We always baked ours in a loaf pan and if there was bacon in the frig we would throw a couple strips over the top to render as it baked.

I’ve continued to make meatloaf over the years for my own family, tweaking that family recipe here and there. I’ve added some minced fresh parsley, swapped the bread for panko bread crumbs, and added some ketchup and dijon to the mix.

But what’s really taken my meatloaf game to the next level is a sweet, tangy ketchup glaze slathered over the top and loads of BACON.

That’s right, instead of just a slice or two on top, we’re wrapping our meatloaf in bacon and baking it until the fat is rendered and the edges are crisp.

All that bacon goodness is baked right into the meatloaf and the result is a tender slice with wonderfully crispy edges.

Let’s make bacon-wrapped meatloaf

1. Combine all of the ingredients in a large bowl except for 2 Tbsp ketchup, brown sugar and bacon. Mix well to combine.
2. Form into a loaf shape on a lined sheet pan.
3. Brush liberally with the ketchup/brown sugar glaze.
4. Lay the strips of bacon over the meatloaf, overlapping slightly, so the top and sides are completely covered. Bake for about an hour.

Tips for success

• Don’t skip sautéing the onion and garlic before adding it into the mix. Cooking it first mellows the sharpness while still giving it tremendous flavor.
• Get in there and use your hands to mix up the meatloaf! Using your hands insures that it’s well combined, but still tender.
• I love the combination of beef/pork/veal (aka meatloaf mix) for the best flavor, but all ground beef can be substituted.
• Baking it on a lined sheet pan will make clean up easier and insure that the meatloaf won’t stick to the bottom of the pan.
• Let the meatloaf sit for about 10 mins before slicing so it will hold it’s shape as you cut into it.

More comfort food faves

• Sunday Sauce and Meatballs
• Chili con Carne
• Shepherd’s Pie
• Guinness Braised Beef Stew
• Chicken and Herb Dumplings

5 from 5 votes

Print

Bacon-Wrapped Meatloaf

Prep Time

15 mins

Cook Time

1 hr 15 mins

Resting Time

10 mins

Total Time

1 hr 40 mins

 

This bacon-wrapped meatloaf takes comfort food to the next level thanks to crispy bacon crust and a sweet and tangy ketchup glaze.

Course: Main Dish

Cuisine: American

Keyword: bacon-wrapped, meatloaf

Servings: 6 Servings

Calories: 704 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 1/2 lbs meatloaf mix (ground beef/pork/veal)
• 2 eggs, lightly beaten
• 2/3 cup whole milk
• 1/3 cup ketchup (+2 Tbsp ketchup)
• 1 Tbsp dijon mustard
• 1 1/2 Tbsp worcestershire sauce
• 1/4 cup fresh parsley, minced
• 1 cup panko bread crumbs
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp brown sugar
• 12 strips bacon

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchement or nonstick foil.

2. Heat the oil in a medium nonstick pan until it's hot, but not smoking. Add the onion and saute until transluent, about 3-5 mins. Add the garlic and saute 2 mins more. Cool to room temperature.

3. While the onion mixture is cooling, combine the remaining ingredients (except 2 Tbsp ketchup, brown sugar, and bacon) in a large bowl. Add the onion mixture and mix well to combine (I recommend using your hands to mix).

4. Form the meatloaf mixture into a rectangle loaf on the prepared baking sheet. Whisk 2 Tbsp ketcup with 1 Tbsp brown sugar and brush over the meatloaf.

5. Lay the strips of bacon over the meatloaf from short end to short end, overlapping slightly. Be sure the top, sides, and ends are completely covered.

6. Bake for about 1 hour – 1 hour, 15 mins, rotating the pan once or twice in the oven as it bakes. Remove the meatloaf from the oven and tent with foil. Allow it to sit for about 10 mins before slicing.

Recipe Notes

• Don’t skip sautéing the onion and garlic before adding it into the mix. Cooking it first mellows the sharpness while still giving it tremendous flavor.
• Get in there and use your hands to mix up the meatloaf! Using your hands insures that it’s well combined, but still tender.
• I love the combination of beef/pork/veal (aka meatloaf mix) for the best flavor, but all ground beef can be substituted.
• Baking it on a lined sheet pan will make clean up easier and insure that the meatloaf won’t stick to the bottom of the pan.
• Let the meatloaf sit for about 10 mins before slicing so it will hold it’s shape as you cut into it.

Nutrition Facts

Bacon-Wrapped Meatloaf

Amount Per Serving

Calories 704 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 17g106%

Cholesterol 219mg73%

Sodium 1498mg65%

Potassium 279mg8%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 8g9%

Protein 52g104%

Vitamin A 418IU8%

Vitamin C 6mg7%

Calcium 76mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.