Bacon Wrapped Meatloaf

by Sabrina Snyder

Last Update:

13 Comments

5 from 3 votes
12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cool 10 minutes
Total Time 1 hour 40 minutes
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Bacon-Wrapped Meatloaf is an amazing, savory family dinner recipe. It can be made fresh or prepped and frozen in advance for a later time!

Meatloaf has always been a classic Beef Recipe, especially my Slow Cooker Meatloaf for those busy days! But if you’re looking for a new twist on an old favorite, you can’t go wrong wrapping it in bacon.

Sabrina’s Bacon Wrapped Meatloaf Recipe

It’s an old-fashioned meatloaf recipe made completely new by wrapping it in bacon, and it may just become a go-to dinner in your house. Even though the total time for the meat loaf is a little over an hour and a half most of that time is hands-off baking time.

Recipe Card

Dinner, then Dessert

Bacon-Wrapped Meatloaf Recipe

Bacon-Wrapped Meatloaf is an amazing, savory family dinner recipe. It can be made fresh or prepped and frozen in advance for a later time!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
A slice of meatloaf on a white plate with ketchup glaze, mashed potatoes and broccoli,
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Ingredients
 

  • 2 pounds ground beef , 90/10
  • 1/4 yellow onion , minced
  • 2 cloves garlic , minced
  • 2 tablespoon Worcestershire sauce
  • 2 large eggs
  • 3/4 cup breadcrumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 pound bacon

Ketchup glaze:

  • 1/3 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat oven to 350 degrees.
  • Lay a piece of parchment paper on a baking sheet and line bacon up overlapping a bit each.
  • In a large bowl mix the ground beef, onion, garlic, Worcestershire sauce, eggs, breadcrumbs, salt, and pepper until just combined.
  • Form mixture into a log on the bacon.
  • Fold the parchment paper back over the meatloaf on one side and smooth the bacon flat against it.
  • Fold the second side of the parchment over to form a seal of bacon.
  • Wrap the parchment paper closed and turn the meatloaf over so the bacon seam is under the meatloaf.
  • Bake for 55-60 minutes.
  • Glaze with sauce and bake for 15 minutes.
  • Let sit for 10 minutes before slicing.

Nutrition

Calories: 402kcal | Carbohydrates: 12g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1070mg | Potassium: 501mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg

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About this Recipe

This simple meatloaf recipe is such a classic comfort food that your family is sure to love. When it comes to the meatloaf itself, all you have to do is mix the bread crumbs, ground beef, some sauce, and seasonings. Then that’s all just wrapped in delicious bacon that’s baked to be sizzling and crispy.

Can I make this ahead of time?

If you want to make this meatloaf recipe ahead of time, you can keep it in the freezer for up to 4 months. Here’s an easy step-by-step guide:

  • Cook your Bacon-Wrapped Meat Loaf according to the recipe as usual.
  • Let the meatloaf cool to room temperature before you put it in the freezer.
  • Tightly wrap in aluminum foil and write the date on it, so you’ll know how long it’s good.
  • When you’re ready to serve this great recipe, let it defrost in the fridge overnight.
  • Once it’s thawed out, put the meatloaf in a loaf pan and reheat it in the oven for about 10 minutes.

What to Pair With Bacon Wrapped Meatloaf

Once it’s baked you can serve it with easy side dishes like Mashed Potatoes, Roasted Green Beans, or even simple tater tots. It’s a simple filling dinner that kids and adults will both love.

How to Store

  • Serve: You shouldn’t leave your meatloaf at room temperature for more than 2 hours.
  • Store: Let the dish cool to room temperature then you can store leftovers in the refrigerator. It will keep well in the fridge for 3-4 days. Keep it in a shallow airtight container or wrap it tightly in tinfoil or plastic wrap.
  • Freeze: Leftovers or meal prepped meatloaf can also keep well in the freezer for 3-4 months.

Variations

  • Meat: You can use any kind of ground meat you want to make your meatloaf. Try using ground turkey or even ground chicken in place of ground beef.
  • Bacon: Just like with the meatloaf meat, you can change up the bacon you use to wrap around the meatloaf. You can try using turkey bacon slices or even candied bacon.
  • Mix-ins: There are so many different ingredients you can mix into this great recipe to experiment with the flavor of the meat mixture. Try adding some BBQ sauce, garlic powder, Italian seasoning, or parsley. If you want to make the meatloaf a little spicy stir in some cayenne pepper or jalapeno slices. Another great thing to mix in or sprinkle over the top is some shredded cheese. Cheddar cheese, American cheese, or mozzarella cheese will taste great. You can also try adding some ingredients to the tomato-based glaze, like BBQ sauce, pineapple juice, or lemon juice.
  • Gluten-free: You can make this gluten-free by swapping out the Panko breadcrumbs. Just break gluten-free bread up into crumbs and let them dry out a little before adding them to the meat mixture instead.

More Delicious Meatloaf Recipes

Meatloaf collage pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. Tried this today. Hands down the best meatloaf I’ve ever made. The only things I did different was used 80/20 ground beef cause that’s what I had on hand, also I put some garlic powder and fresh cracked pepper corns on top of the glazing.

    Reply

      1. Can I make this in a loaf pan by putting in the bacon first, draping it over, filling with the meat, and then sealing?

        Reply

    1. No, you’re just using it to be able to handle the bacon better and flip over the meatloaf so the seam in underneath. Hope that makes sense. Enjoy!

      Reply

  6. Salsa works much better than the catsup topping. Tomatoes, jalapeno, onion, cilantro, cumin, salt, lemon juice.

    Reply