Bacon Wrapped Meatloaf says homemade comfort food like no other. This easy meal is a twist on a traditional meatloaf recipe, by wrapping it in bacon and brushing it with a delicious sticky meatloaf glaze!
Moist and flavorful, this is the ultimate comfort food!
Bacon Wrapped Meatloaf
Meatloaf is practically synonymous with American cuisine and belongs in every cook’s repertoire. A traditional meatloaf recipe is made with seasoned ground beef combined with egg and bread or cracker crumbs as a binder, then shaped into a loaf and baked.
And we all know that everything is better with bacon from bacon wrapped chicken to Bacon Wrapped Asparagus! In this case, a juicy meatloaf is wrapped in for enhanced flavor and to keep the meat lusciously moist.
How to Make Bacon Wrapped Meatloaf
Easy bacon wrapped meatloaf comes together quickly, especially if you’re not afraid to mix it with your hands! This recipe comes together in 3 easy parts.
Start with the Glaze:
- Whisk together the ketchup and chili sauce glaze and set aside.
Make the Meatloaf:
- Dice onion and green pepper.
- In a large mixing bowl, combine all ingredients except bacon and glaze.
- Place the mixture in a pan and shape into a loaf (I like to use a rack with a little piece of parchment paper to allow fat to drip off).
Wrap with Bacon and Bake:
- Brush with glaze, wrap the loaf with bacon, covering top and sides and tucking in the ends.
- Again brush with the glaze and bake.
Be sure to allow your meatloaf to rest at least 15 minutes after removing from the oven so it will slice neatly without falling apart.
Times & Temperatures
Meatloaf is made with raw ground beef and eggs so be sure to cook it well done. A 2lb bacon wrapped meatloaf will need about 60-70 minutes at 375°F (a 3lb meatloaf needs closer to 80-90 minutes).
For best results and safety, use a meat thermometer and check that the meatloaf, like all ground beef recipes, reaches an internal temperature of 160°F.
Got leftovers?
I love to make extras any time I make a great meatloaf recipe. Leftovers make for a quick meal or a perfect sandwich.
Fridge: Bacon wrapped meatloaf will last about 3-4 days in the fridge. It can be reheated in the oven or even the microwave.
Freezer: You can safely freeze leftovers once cooled. I prefer to freeze in individual slices to make it easy to reheat and serve.
Stellar Sides
Meatloaf is the perfect main dish for hearty meat ‘n potatoes meal. Serve it with:
- Perfect Mashed Potatoes
- Scalloped Potatoes
- Green Bean Casserole
- Homemade Mac and Cheese Casserole
- Easy Oven Roasted Potatoes
Bacon Wrapped Meatloaf
Ingredients
- 1 small onion finely diced
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 cup crushed crackers saltines or Ritz
- ½ green bell pepper finely diced
- 2 eggs
- ¼ cup milk
- ¼ cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon dry mustard powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 8 to 10 slices bacon
Meatloaf Glaze
- ⅓ cup ketchup
- ⅓ cup chili sauce
Instructions
- Preheat the oven to 375°F.
- Combine the glaze ingredients and set aside.
- In a small skillet, cook the onion in oil over medium heat for 5 minutes or until tender—this step is optional but produces a milder onion flavor. Cool completely.
- In a large bowl, add the cooled onion, beef, cracker crumbs, bell pepper, eggs, milk, parsley, Italian seasoning, dry mustard, Worcestershire sauce, ¼ cup of glaze, and salt and pepper. Using your hands, very gently mix until combined.
- Line a rimmed baking pan with foil and top with metal rack. Add a piece of parchment paper just slightly larger than your meat loaf will be.
- Form beef into a 9x5-inch loaf and place on the parchment paper. Brush with glaze.
- Wrap meatloaf with bacon tucking the ends under the bottom of the loaf. Brush the loaf with the glaze mixture and bake 45 minutes.
- Brush again with glaze and bake another 30 minutes or until meatloaf reaches 160°F.
- Rest 15 minutes before slicing.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Made and tastes like my meatloaf, although I never measure and do the same thing twice..You did good!
My complaint, not only to you but, why not start the recipe with the main ingredient, such as meat for meatloaf, etc. To me, that should be the first ingredient. thank you for my input!
I do use as lot of your recipes and from such a pretty, young girl ! HAPPY HOLIDAYS TO ALL~!!!
So glad you loved it Emma! This recipe starts with onion as it is cooked before adding to the meatloaf—however, there were a couple of ingredients out of order, I’ve updated the recipe.
Happy Holidays to you and your family too!
Looks really good
looking so delicious I’m ready for my share
Can I substitute gluten free oatmeal for the crackers? I don’t eat wheat.
I haven’t tried it so I can’t say for sure Marg. Another option I have tried is almond flour. If you try it I would love to hear how it turns out!
Delicious! I cooked it on my pellet grill and it was tremendous!
I bet cooking on the pellet grill would add another layer of deliciousness!
Just made the meatloaf it came out amazing very delicious thank you it’s a keeper!!!
Yay! So happy to hear that, Naomi!
Can you make up the meatloaf a day ahead and keep in the fridge and then when ready to cook it bush in the sauce and then add the bacon
Hi Amy, we haven’t tried but it should be okay in the fridge overnight.
Love the recipes…. different from the way I have cooked since I was a kid…. love it
Happy to hear you love the recipes Char, enjoy!
Hi Holly,
Not sure what you are trying to say in step 5 at the end. You have (or foion the rack. Are you trying to say oil the rack?
Thanks.
Thanks Mary! We have updated the recipe.
Mary, this must have been fixed. Number “5” reads, “Line a rimmed baking pan with foil and top with wire rack”. I’m not sure when you posted this, but I hope this helps. Pat