Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf is covered with strips of bacon that will add even more flavor and lovely aromas to this classic ground beef favorite. Add a glaze of barbeque sauce and there won’t be any leftovers!

This version of ground beef meatloaf never disappoints. Tender and savory, it is a perfectly cozy main dish that stretches your food dollars.

Jump to:

• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions
• What to Serve with Bacon Wrapped Meatloaf
• My Top Tips
• Simple Barbecue Sauce
• Substitutions & Variations
• Make-Ahead & Storage
• More Delicious Main Dish Recipes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

Meatloaf is one of those tried and true recipes that can turn lowly ground beef into a scrumptious cozy meal. Leftovers (if there are any!) can be reheated for a hearty breakfast and also make delicious sandwiches that are perfect for the lunchbox.

After years of making meatloaf, I still make the same basic meatloaf my mom taught me. I think it is interesting that no matter what the decade, all meatloaf recipes follow the basic ratio of 1 pound of ground meat to 1 slice of bread, plus 1 egg.

This variation of meatloaf is to wrap a freeform oval meatloaf in bacon, which adds a smoky bacon flavor. Then, a glaze of barbeque sauce gives this homestyle dish a tangy finish and extra beauty.

So, let's cook!

Ingredients

Here's what you need:

• Cooking Oil - Any neutral-flavored cooking oil is good in this recipe.
• Chopped Onion - I prefer a mild yellow onion, but you can use any onion you like.
• Heavy Cream - Heavy cream is needed to add moisture to the meatloaf.
• Eggs - Eggs work as a binder to hold the meat, bread crumbs, and onion together.
• Worcestershire Sauce - Worcestershire sauce has great umami flavors for beef dishes and I enjoy the flavor. But if you don't have any on hand you can omit it.
• Ground Beef - I prefer to use 85% lean ground beef. Much of the fat will cook out of the meat but give the meat a good flavor as it cooks with the meat.
• White Bread - You must add bread to the meatloaf to lighten the texture. I prefer to use white sandwich bread for a consistent texture and flavor.
• Poultry Seasoning - Poultry seasoning is so good for many dishes. It is an all-purpose one-and-done mixture of herbs that gives a good flavor to meatloaf. Make sure to use one that does not contain salt. I prefer the original Bell's Seasoning.
• Salt - The ground meat will need salt to season it.
• Black Pepper - Freshly ground black pepper is spicy and flowery and a must in meaty dishes.
• Sliced Bacon - Any regular sliced bacon will work in this recipe but do not use thick-cut bacon or center-cut bacon. They are the wrong thickness and length to wrap the meatloaf.
• Barbeque Sauce - You can use your favorite store-bought barbecue sauce or make my mom's recipe for homemade Simple Barbecue Sauce listed below.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Preheat the oven to 350°F/177°C and line a 14 ½” x 10” rimmed sheet pan with aluminum foil.

Heat a 10” skillet over medium heat. Add the cooking oil and finely chopped onion. Cook the onion until it is translucent, stirring occasionally. Remove from heat and allow to cool.

In a small bowl beat together the eggs, heavy cream, and Worcestershire sauce. Set aside.

Put the bread in a food processor and pulse until the bread is in fine crumbs.

Alternatively, you can rub the bread with your fingertips and tear it into tiny pieces.

Place the ground beef in an extra-large bowl. Add the bread crumbs, poultry seasoning, black pepper, salt, and cooked onion to the ground beef. Pour the egg mixture over all and gently mix until all of the ingredients are well combined.

Gather the meatloaf mixture into a ball, place it on the prepared sheet pan, and shape it into a 9 to 10-inch oval log. Starting at the center, cover the meatloaf diagonally with strips of bacon. Trim the bacon with kitchen scissors as needed to completely cover the top and sides of the meatloaf.

Place the meatloaf in the preheated oven and bake for 1 hour and 15 minutes. Remove from oven and brush the top and sides of the meatloaf with barbeque sauce. Return the meatloaf to the oven and bake for another 15 minutes or until the barbeque sauce glaze has set. Remove the meatloaf from the oven. Serve and Enjoy!

My Top Tips

♡ The general rule for meatloaf and meatballs is to use one slice of bread per pound of ground meat. This lightens the texture of the meat mixture for a texture and taste.

♡ Leftover ends and pieces of bacon can be chopped and added to green beans as they cook for a delicious side dish to the meatloaf.

♡ If you do not have a favorite barbeque sauce, the following sauce is quick to make and very tasty:

Substitutions & Variations

• Substitute Dry Bread Crumbs. This recipe uses fresh bread crumbs. If substituting dry bread crumbs increase the cream to ½ cup and mix the crumbs into the wet ingredients to rehydrate them.
• Substitute Ground Pork. You can substitute a pound of ground pork for one pound of ground beef.
• Substitute Dry Oregano. Instead of poultry seasoning you can use dried oregano or Italian herb seasoning.

Make-Ahead & Storage

Bacon Wrapped Meatloaf can be made earlier in the day, refrigerated, and then baked later in the day.

Wrap leftover meatloaf in aluminum foil or place it in a covered container. It will keep well in the refrigerator for up to 3 days and frozen for up to 2 weeks.

More Delicious Main Dish Recipes

📖 Recipe