Best Bacon Wrapped Meatloaf
Let me show you how I turn our favorite comfort food into a masterpiece by wrapping it in bacon. Yes, bacon-wrapped meatloaf is probably my husband’s favorite meal that I make because he is a meat lover who craves bacon at almost every hour of the day. With this easy recipe, you get a meatloaf that is juicy and moist on the inside with crispy bacon on the outside.
Baked to crispy perfection on the outside, and super tender and succulent on the inside. This is the mother of all comfort foods! And if you are a bacon lover, this is the perfect combo. The inside is full of juicy flavors, and the outside is wrapped in smoky bacon, basted with a sweet brown sugar glaze. Serve it with these crispy air-fried potatoes or with a side of creamy mac and cheese.
Table of contents
If anyone in your family loves bacon as much as I do, you are going to have to try this recipe soon! It is pretty simple to make with ingredients you may already have on hand. If you have bacon and ground beef, the rest is most likely going to be in your kitchen right now. Gotta love an effortless meal that doesn’t send you running to the store.
Cooking it only takes about an hour, and I guarantee it everyone in the house will be at the dinner table long before it is done because it smells so amazing. It pairs well with any side dish, and the leftovers taste fantastic in a meatloaf sandwich the next day. I am ALWAYS looking forward to those on toasted thick slices of sourdough bread, with some mayo, lettuce, tomatoes, and yes, more bacon.
Why you will love this recipe
- Better than regular meatloaf: Let’s face it, while a classic juicy meatloaf is good, having one wrapped in bacon is so much better. It instantly transforms into something that the whole family will crave and rave about.
- It looks fancy: With my easy bacon weave, it is simple to make this loaf look fancy and serve it on special occasions.
- The kids will love it: The kids love everything about it, the juicy hamburger meat, the crispy bacon, and the sweet and savory glaze.
- Perfect leftovers: I love the leftover sandwiches I can make with this one so much because I have enough food for lunch the next day.
What you will need
- Meat: I prefer 75/25 ground beef (organic, of course) so it has plenty of flavor. The bacon I like is thick-cut, so it doesn’t just disintegrate as it cooks.
- Wet ingredients: Milk adds moisture and tenderness while helping to hold the ingredients together. The egg also holds everything together and gives it richness and moisture. Worcestershire sauce adds a rich, tangy umami that complements the beef. Cheddar cheese provides moisture, flavor, and a tender texture.
- Dry ingredients: The breadcrumbs are a main binder in the meat, absorbing fat and soaking up other ingredients to keep it moist while holding it all together.
- Seasonings: I use minced garlic to add complexity and flavor enhancement. It has a strong garlic taste without the bitterness that comes with powder. Diced onion not only adds delicious onion flavor to the meat but also adds moisture and tenderness. Dried parsley adds a subtle, earthy herbal note, while thyme adds a savory note to complement the meat’s richness. Paprika adds a slightly sweet, smoky depth that enhances the savory profile.
For the glaze
- Wet ingredients: I use ketchup in my glaze for its sweet, tangy flavor and for the way it creates a sticky, caramelized crust. I add the mustard to balance out the sweetness with its spicy kick. The apple cider vinegar brightens the glaze and adds a bit of sweet-and-sour flavor.
- Seasonings: Brown sugar is my favorite for sweetening because it is rich and caramelizes, creating a sticky crust.
How to prepare
Preheat the oven: First, I preheat the oven to 350 degrees F and cover a rimmed baking sheet with aluminum foil.
Mix the meatloaf: Next, I mix the ground beef with the breadcrumbs, egg, milk, onion, garlic, parsley, paprika, thyme, Worcestershire sauce, salt, and pepper in a large bowl.
Mix and shape: Then I mix in the cheddar cheese, shape it into a loaf, and set it aside.
Make the weave: Now, I make the bacon weave on the prepared baking sheet. I lay half the bacon strips vertically across the sheet, next to each other. Then, I fold back the end of every other bacon strip and place another strip perpendicular to the horizontal rows, on top of the rows that were not folded back. Then I straighten the bacon strips that were pulled back to cover the strip just placed.
Finish the weaving: Next, I lift and fold back the ends of the horizontal bacon strips under the vertical bacon strip and place a new slice right next to the first vertical bacon slice, right on top of the strips I didn’t fold back. I repeat this, alternating the vertical and horizontal strips until the other end is reached.
Wrap it up: Afterward, I make sure the loaf is the same length as the bacon weave. If not, I reshape the loaf to fit. Then, I place the loaf in the center and wrap it in bacon, flipping it over so the bacon ends are tucked underneath.
Bake: Transfer the meatloaf to the oven and bake for 40 minutes.
Make the glaze: I mix the meatloaf glaze ingredients in a bowl. Then I baste it with the sauce and let it cook for 30 to 50 minutes more, depending on the size.
Rest and serve: Once it is finished, I let it rest for at least 15 minutes before serving it.
Expert tip
How to get the bacon to stay on the meatloaf
I weave the bacon before rolling the meatloaf onto it. This way, it is like wrapping the loaf in a blanket rather than in single strips. The blanket is a single sheet that stays together and overlaps at the bottom, so there is no worry about it falling off. The weave is easy to do: just lay the slices down next to each other, lift and fold back the ends of every other strip on one side, then place another slice perpendicular to the horizontal rows.
More tips to consider:
- Use the right meat. It should not be too lean, but it shouldn’t have too much fat either. I think 75/25 is perfect for the best flavor. The grease can be drained away, but the flavor will remain.
- Meatloaf needs liquids, and milk is one of the best ones you can use. Buttermilk or cream is also a great choice because it adds creamy moisture to your meat. It can also be substituted with sour cream or Greek yogurt.
- Be gentle when combining the meatloaf to keep it from being dense and tough. I like to use my hands for this.
- I cook a 2lb loaf at 350 degrees F for about 70-80 minutes. This is the optimal cooking time for juicy and succulent meat. Also, to ensure your meatloaf is perfectly cooked, we recommend using an instant-read thermometer. The internal temperature should be 115-160 degrees F. If the temperature is below 160 degrees F, put it back in the oven and bake for a few extra minutes.
- Do not overcook it. Take it out when it reaches 155°F. It will continue cooking as it rests.
- I prefer making my meatloaf on a baking sheet so it gets heat on all sides, whether I am making this bacon version or any other kind of meatloaf. I use my loaf pan for making quick bread or loaf cakes, not meat. It will not cook evenly in an enclosed pan.
- I never cover my meatloaf because I want it to get even heat. If you are worried about it getting too brown, you can cover it loosely with foil during the last 15 minutes. But if you are cooking it at 350 degrees F, you should not have to worry about that. Just remember, the inside of the meatloaf needs enough heat to cook properly.
- Also, be sure to let it rest for at least 15 minutes before slicing, so the juices redistribute throughout the meat.
- Make sure the bacon is softened to room temperature before using it.
Recipe variations and add-ins:
- Different meat: Sometimes, I use ground turkey or chicken for a lighter meatloaf and a different flavor.
- Add more cheese: For a gooey touch, I like to toss in extra shredded cheddar, Colby, or mozzarella.
- Hot loaf: My spicy-food lovers enjoy it when I add chopped jalapenos and red pepper flakes.
- Different glazes: Other glazes for this meatloaf are also good, such as barbecue sauce, hoisin sauce, or spicy buffalo.
- Gluten-free: Use gluten-free breadcrumbs.
- Seasoning: You can play with the flavor by adding a tablespoon of your favorite seasoning here, such as Italian blend, taco, or Ranch mix.
- More veggies: Sometimes, I add more veggies like chopped bell peppers, carrots, and zucchini.
Serving suggestions:
Bacon-wrapped meatloaf goes great with creamy mashed potatoes and Brussels sprouts. Or, my crack mashed potatoes are full of bacon, cheddar, and ranch seasoning, for a truly addictive dish. These bacon-wrapped green beans are also incredible. Another cheesy dish with bacon is this creamy Instant Pot mac and cheese that I can make in less than 30 minutes. If you are looking for a southern combination, try it with this pineapple casserole and homemade cornbread.
What I really love about this meatloaf is the leftovers! The next day, I can have meatloaf sandwiches on my homemade brioche bread with sweet-and-spicy meatloaf sauce, mustard, lettuce, tomatoes, and more bacon! Or I can use it in chili, casserole, or soup. I can even use it to make tacos. Either way, this juicy meatloaf always tastes better the next day.
How to store leftovers:
- Refrigerate: I wrap leftovers in plastic and place them in a sealed container in the fridge for up to five days.
- Freezing: To freeze, I put leftovers in plastic containers and place them in freezer bags, where they can be frozen for up to 3 months.
- Defrost: I thaw overnight in the refrigerator for the best flavor.
- Reheating: I reheat my meatloaf for 10 to 15 minutes in the oven at 350 degrees F.
Frequently asked questions
There are a few common reasons why this can happen. The most common problem is not having enough binders, such as eggs and breadcrumbs. The eggs are the glue that holds your loaf together, and the crumbs help them stick. However, having too many breadcrumbs can have the opposite effect. With too many dry crumbs in your meat, your mixture won’t hold together. Too much milk or other liquid will also make the meatloaf mix unbalanced.
Thick-cut bacon is a good choice for this recipe. It holds its shape better and crisps up well. It also has a nice meaty flavor, and I don’t have to worry about it just sizzling away to nothing like some thin bacon does. Because I make mine into a weave, I need something sturdy that will stay together. But make sure it is softened to room temperature before using, as cold bacon fat is not very malleable.
Overcooking your meatloaf is the number one reason for a dry loaf. I remove mine when it reaches 155 degrees F because it will continue to heat as it rests. But it could also be that the meat was too lean. I highly recommend using ground beef that has more fat. I prefer 75/25 because it is the fat that gives the meatloaf so much delicious flavor. The fat can be drained away afterward, but the flavor will still be there.
This comes from too much moisture or not enough binding ingredients. If too much milk or another liquid is added to the mixture, the meatloaf will not solidify. This may also be caused by not adding enough breadcrumbs. It should be easy to tell when the mixture is too loose while making it, so this would be the time to add extra binders, like more breadcrumbs or crackers, to thicken it.
Other meatloaf recipes:
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Easy Bacon Wrapped Meatloaf
Ingredients
- 1 lb sliced bacon room temperature
- 2 lbs ground beef 75/25 or 80/20
- 1 cup milk
- 1 egg beaten
- 1 small onion finely diced
- 1 tablespoon garlic minced
- 1 cup bread crumbs
- 1 teaspoon dried parsley
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground paprika
- 1 tablespoon Worcestershire sauce
- 1 cup cheddar cheese shredded
- 1/8 teaspoon ground black pepper to taste
- 1/4 teaspoon Kosher salt
Meatloaf Glaze:
- 1/3 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoon mustard
Instructions
- Preheat oven to 350 degrees F.
- Cover a rimmed baking sheet with aluminum foil and set it aside.
Make Meatloaf:
- Combine ground beef, milk, egg, onion, garlic, bread crumbs, dried parsley, thyme, paprika, Worcestershire sauce, salt, and pepper in a large bowl and mix well with your hands.
- Add the cheddar cheese and mix it in thoroughly.
- Shape the beef mixture into a loaf shape and set it aside.
Make a Bacon Weave:
- Lay half of the bacon strips, one next to each other, vertically across the prepared rimmed baking sheet.
- Lift and fold back the ends of every other bacon strip on one side of the baking sheet. Then, place a bacon slice perpendicular to the horizontal rows of bacon on top of the strips that were not folded back. Finally, straighten the folded bacon strips to cover the newly placed slice.
- Lift and fold back the ends of the horizontal bacon strips that are under the vertical bacon strip to the side of the baking sheet. Place a bacon slice right next to the first vertical bacon strip, directly on top of the bacon strips that you did not fold back. Repeat the process of alternating the vertical and horizontal bacon strips until you reach the other end of the horizontal bacon strips.
Wrap in Bacon:
- Ensure the loaf-shaped meat matches the length of the bacon weave. Reshape it if necessary.
- Position the loaf-shaped meat in the center of the weave. Wrap it in bacon, then flip it over so the bacon ends are tucked underneath the meat.
Meatloaf Glaze:
- Combine all the glaze ingredients in a bowl until smooth and set aside.
Bake:
- Transfer the dish to the oven and bake for about 70 to 90 minutes, or until the bacon is crispy and the internal temperature reaches 160°F. Halfway through baking, cover the meatloaf with the prepared glaze, brushing it all over the surface.
- Once the meatloaf is done, let it rest for 10-15 minutes before slicing. Serve with your favorite side dish.
Video
Notes
How to get the bacon to stay on the meatloaf
I weave the bacon before rolling the meatloaf onto it. This way, it is like wrapping the loaf in a blanket rather than in single strips. The blanket is a single sheet that stays together and overlaps at the bottom, so there is no worry about it falling off. The weave is easy to do: just lay the slices down next to each other, lift and fold back the ends of every other strip on one side, then place another slice perpendicular to the horizontal rows.More tips to consider:
- Use the right meat. It should not be too lean, but it shouldn’t have too much fat either. I think 75/25 is perfect for the best flavor. The grease can be drained away, but the flavor will remain.
- Meatloaf needs liquids, and milk is one of the best ones you can use. Buttermilk or cream is also a great choice because it adds creamy moisture to your meat. It can also be substituted with sour cream or Greek yogurt.
- Be gentle when combining the meatloaf to keep it from being dense and tough. I like to use my hands for this.
- I cook a 2lb loaf at 350 degrees F for about 70-80 minutes. This is the optimal cooking time for juicy and succulent meat. Also, to ensure your meatloaf is perfectly cooked, we recommend using an instant-read thermometer. The internal temperature should be 115-160 degrees F. If the temperature is below 160 degrees F, put it back in the oven and bake for a few extra minutes.
- Do not overcook it. Take it out when it reaches 155°F. It will continue cooking as it rests.
- I prefer making my meatloaf on a baking sheet so it gets heat on all sides, whether I am making this bacon version or any other kind of meatloaf. I use my loaf pan for making quick bread or loaf cakes, not meat. It will not cook evenly in an enclosed pan.
- I never cover my meatloaf because I want it to get even heat. If you are worried about it getting too brown, you can cover it loosely with foil during the last 15 minutes. But if you are cooking it at 350 degrees F, you should not have to worry about that. Just remember, the inside of the meatloaf needs enough heat to cook properly.
- Also, be sure to let it rest for at least 15 minutes before slicing, so the juices redistribute throughout the meat.
- Make sure the bacon is softened to room temperature before using it.
All you had to say was bacon. My whole family is in. We love our bacon
This bacon wrapped meatloaf sure does look appealing. I wouldn’t have known that it’s better to work with room temperature bacon. Thanks for the tips and recipe
I’ve never been a fan of traditional meatloaf because it tends to be too dry for my taste. This, on the other hand, looks amazing and so moist! Bacon makes everything better and I have to try your recipe ASAP. Looks so delicious!
This recipe sounds amazing and looks so flavorful. I can’t wait to make this for my family. I know they’re going to love it.
We love meatloaf but I have never thought about putting bacon around it. I must try this recipe for sure. Pinning for later.
There is no better food on the planet than bacon wrapped meatloaf. It has EVERYTHING I’ve ever loved in food.
I have been on a quest all year to find and make the perfect meatloaf. We enjoy meatloaf here and I make it about once every two weeks. So it is a regular dish bit I never would have thought of bacon wrapped meatloaf. This is a great idea.
I’m not a meatloaf girl but this might change my mind. This actually looks tasty and not dry!
Oh yes please. Everything is better with bacon. I will have to make this one night for sure.
I love this idea of wrapping meatloaf in bacon. It looks delicious and like the perfect pairing.
oh. my. goodness. I mean does it get any better than meatloaf and bacon? I am saying not. Thanks for this awesome looking recipe. Gotta make this one for the hubby.
Isn’t everything better with bacon surrounding it! Especially everyone’s favorite meatloaf. What a fun recipe.
My husband would love it if I made this for him. Meatloaf is his favorite but I have never thought of adding bacon.
This has got to be the best meatloaf I have ever eaten. My family LOVES it. I added the chili powder, just the right spice to add a little kick.
Bacon makes everything better, right?!?! It is no surprise that it would be great wrapped around meatloaf. This looks like a tasty recipe.
I have never had a bacon wrapped meatloaf but this sounds delicious and perfect to make this Thanksgiving for my small family. Thank you for sharing the recipe.
Anything bacon touches is amazing! My mom is the meatloaf queen and I am super excited to share this with her.
This sounds like an interesting dish! I know my father in law would love this one. It would definitely be a treat for those who like bacon!
ANYTHING wrapped in bacon is so good. I haven’t thought about wrapping meat loaf though… looks delish!
Bacon makes everything better!!
I’ve never had bacon wrapped meatloaf, but it looks amazing! I can’t wait to try it!
Made this bacon wrapped meatloaf tonight for dinner. It was moist and flavorful. A hit with the family for sure. If I make this again I will use half as much onion and be sure to dice it as small as possible. Also it took almost an hour and a half to get this loaf up to temp, you you may want to note that to time the meal with sides.
Thank you Kathryn for your feedback! I am very happy that you loved the recipe!
Well, I made this for the family last night. I’m now in charge of meatloaf. One of the best ever. My wife is usually the meatloaf expert, and is very proud of her recipe, but the baton has been passed.
Bacon wrapped meatloaf is one of my go-tos for my family. I can’t wait to try this recipe.
We wrap a lot of things with bacon weaves. It is really best with chicken and bbq sauce!
Um, meatloaf + bacon? Yum!! I guess you’re right, bacon would add to the tenderness. I hadn’t thought of that before.
I haven’t had meatloaf in such a long time. Now, I have to make your recipe. You had me at bacon.
You had me at bacon! I’ll eat anything that bacon plays a part in. Bwah!
Oh bacon… the duct tape of food! This recipe for bacon wrapped meatloaf is a must try for me. I will have to get more bacon tomorrow so I can make this soon as possible. Looks so delicious!
My husband loves meatloaf. I am going to have to make this for him. I know for sure he would devour a bacon wrapped meatloaf.
We tried this recipe tonight and the bacon was soft on the sides & bottom, where did we go wrong?
If you want the bottom and sides to be crunchy you have to place it on a wire rack when baking.
I made this meatloaf for my husbands birthday last night and it was amaaaaaazzzzzzing!!!!
I did have to cook it for an extra 30 minutes and then put it under the broiler to crisp the bacon, but it was worth the extra time!!
OMG JUST FOUND YA AND MADE YA TODAY BEING NATIONAL BACON DAY!!!! All I can say is OMG it literally melted in our mouths!!! We used all but milk and thyme. Beyond delish my Lubs had 3 servings!!!!
Thanks Gloria for your review. Glad you loved it!
My bacon was crisp when I only wrapped 5 of the 6 sides instead of going all the way around (the bottom wasn’t wrapped). Also I used a broil pan (2 pieces with the top having slits for fat to drip through).
Thank you for the comment 🙂 hope you loved it
Why add the milk? I never heard of that before.
For a great texture
OMG I made this about a 4 month ago and my husband could not stop talking about how good it was. Now I am having my family over and grandchildren and making it as it is my husband birthday, I know they will all enjoy it. This is the best meatloaf I have ever made.If you have a family that is on the fence about meatloaf this will definitely turn them around,. Thank you so much , it is such a delicious recipe, Have a wonderful holiday and a very Happy New Year
Thank you. You too ,havee a wondeerful Happy New Year and stay safe!
I’ve used this recipe multiple times now and besides the bacon on the bottom not being cooked all the way for me personally (I will only use it on the top now) my wholeeee family loves its; my fiance, brothers, father, mother, and whoever else has tried it. Its great! I replace the small diced onion with minced onion as I’m a picky eater and it does just good. I also don’t add cheese because my fiance doesn’t fancy the idea, and its still great. I LOVE the glaze.
I’ve made this recipe several times now and each time it comes out perfect. It has a great depth of flavor and the bacon prevents it from drying out and or falling apart while imparting that great bacon taste. I actually prefer using thinner cuts of bacon to ensure that it is cooked through and not gummy (bacon that is). Do yourself a favor and try this recipe it is a definite winner all the way around! Kudos to you Catalina, this is the perfect recipe!
I use this recipe everytime I make meatloaf, my fiancé loves it!!!!!!!!
I am so happy you enjoyed the recipe! thanks for the feedback!
I had bacon wrapped meatloaf at the Copper Door Restaurant in Manchester, NH, and it was delicious. So I looked on Pinterest and found this fabulous recipe! I made it for my church friends tonight, and one person said, “Did you make this? It looks so professional!” It was moist and delicious. I have to say, though, I couldn’t do the crisscross with the bacon. The video went too fast to follow. Nonetheless, it looked beautiful and it tasted so good!!! I will be making this again and again! Thank you, thank you, thank you!
I am really excited to make your meatloaf recipe. Making this weekend. Just have one question for the glaze. In the video mustard is an ingredient but it is not listed in the recipe. Just wondering how much mustard to use? Thank you and can’t wait, my hubby is going to love this!
1 tablespoon is more than enough 🙂
What type of mustard do you recommend?
I use regular yellow mustard, French mustard is great too.
If I cut the recipe in half, does the cooking time need to change?
Yes, by about 20 minutes.
An entire cup of cheese, and nobody knew it.. lol. My family wants me to cook two next time for sandwiches during the week! My changes to this recipe were in line with your suggestions, so i can’t thank you enough. Easy and delicious!
so happy you loved it
I’m live in England and was so happy to find your recipe a few years ago when I started dating my USA boyfriend. He loved it the first time I made it just for him and ever since. It’s so good – thank you! And yes, we’re engaged now lol!
I have made this recipe several times. Excellent. Only tweaks I have made are I substitute 1/2 and 1/2 for milk and I make bread crumbs from KETO low carb/high fiber bread. Absolutely tremendous taste and texture and now one knows I cheated back on the carbs.
Oh, and last time I cooked it in my pellet grill smoker so that any grease runoff just goes to the smoker. Added even more flavor.
This is a prime example of how bacon makes everything better. We loved this.
Really great recipe. I added some diced jalapenos to go with the seasonings and the bacon flavor. It was perfect.
Let’s be honest, everything is better with bacon, but this meatloaf is on another level! The bacon kept the meat so incredibly juicy. Even my “meatloaf skeptics” at home asked for seconds!
Nothing is better than homemade meatloaf in the winter. It’s just such a comforting and satisfying family meal. This turned out so delicious and made for great sandwiches the next day too!