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Bacon Wrapped Meatloaf is moist and juicy on the inside, and crunchy on the outside. Easy to make, full of cheese and flavor, it is also budget friendly. 

We love bacon, and every time we get the occasion, we try to incorporate it in our recipes. Our favorite ones are Bacon Wrapped Pork Tenderloin, Bacon Wrapped Shrimp with Brown Sugar and Brown Sugar Bacon Wrapped Drumsticks.

Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf

This Bacon Wrapped Meatloaf will quickly become your family’s favorite meal. It is moist, flavorful, affordable, and can feed a larger crowd. While the bacon definitely gives this meatloaf recipe an extra bit of smokey flavor, it also adds to the tenderness of this meatloaf. Baked to crispy perfection on the outside, and is super tender and juicy on the inside.

The garlic adds so much flavor, and the cheddar cheese makes it perfectly moist. This delicious homemade recipe can be an easy dinner, as it requires few ingredients. Similarly, the leftovers are delicious, and can easily be reheated.

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Bacon Wrapped Meatloaf

WHAT TYPE OF MEAT SHOULD I USE?

For this Bacon Wrapped Meatloaf, I used ground beef meat. However, any type of meat would work here. Ground pork would work just as well, or you could even mix the two. In addition, if you want a healthier meatloaf, then use ground chicken or ground turkey.

Why does my meatloaf always fall apart?

There are some factors that might cause a meatloaf to fall apart and crumble. One factor to make sure is that meatloaf is not very dry, or that it has too much liquid in it. So it’s important to have a nice balance when cooking the meatloaf. Using eggs and bread crumbs are key ingredients in keeping a meatloaf together. Also, we use cheese in our recipe, which keeps the meatloaf nice and puffy.

How do I know when my meatloaf is done?

To make sure you have a perfectly cooked meatloaf, we recommend using an instant-read thermometer. The internal temperature of a meatloaf should be 160 degrees F. If the temperature is lower than 160 degrees F, put the meatloaf back into the oven and back for a few extra minutes.

WHAT TO SERVE WITH Bacon Wrapped Meatloaf:

Some great suggestions are listed below:

Recipe Tips and Notes:

  • Use room temperature bacon. This is an important one because when you try to roll cold bacon, it just doesn’t mold that well as the fat is all cold.
  • Also, make sure you use longer and thinner bacon slices, that can be wrapped around easily.
  • Both the lean and regular ground beef would work well. Just know that using the leaner option will result in a slightly denser meatloaf as it has less fat content.
  • Additionally,  you can form the meatloaf up to 8 hours ahead and refrigerate until ready to bake.
  • Similarly, if you want to use a store bought BBQ sauce to speed up the process, that will work as well.
Bacon Wrapped Meatloaf

Can you Freeze leftover meatloaf?

Cooked leftover meatloaf properly stored will last for 3-4 days in the refrigerator. To freeze a cooked meatloaf, wrap tightly with heavy-duty aluminum foil, or place in airtight container or freezer wrap. It can be frozen for up to 3-4 months.

Tools I used to make this Recipe:

Non-Stick Pan Set – I have this set and I love it, I used the smaller pan for this recipe.

Watch Recipe Step-by-Step Video

Bacon Wrapped Meatloaf
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5 from 14 votes
Servings: 8 slices

Easy Bacon Wrapped Meatloaf

Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins

Bacon Wrapped Meatloaf is moist and juicy on the inside, and crunchy on the outside. Easy to make, full of cheese and flavor, it is also budget friendly. 

Ingredients

  • 1 lb bacon room temperature
  • 2 lbs ground beef
  • 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

Instructions

  1. Preheat oven to 350 degrees F.

  2. Cover a rimmed baking sheet with aluminum foil and set it aside.

Make Meatloaf:

  1. 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.

  2. Add the cheddar cheese and again mix well.

  3. Shape the beef mix into a loaf shape and set it aside.

Make a Bacon Weave:

  1. Lay half of the bacon strips, one next to each other, vertically across the prepared rimmed baking sheet.

  2. Lift up and fold back the ends of every other bacon strip on one side of the baking sheet. Place a bacon slice perpendicular to the horizontal rows of bacon, on top of the bacon strips that where not fold back. Straighten out the folded bacon strips to cover the strip that has just been placed.

  3. Lift up 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:

  1. Check and make sure that the loaf shaped meat is the same length as the bacon weave. If needed reshape it.

  2. Place the loaf shaped meat in the center of the weave. Wrap in bacon, and flip on the other side, meaning that the bacon ends should be tucked under the meat.

Meatloaf Glaze:

  1. Combine all the Glaze ingredients in a bowl until smooth and set aside.

Bake:

  1. Transfer meatloaf to the oven and bake for about 60 minutes, or until the bacon is crispy and the inside temperature is 160F degrees. Mid baking cover the meatloaf in the prepared glaze. Brush it all over the surface.

  2. Once the meatloaf is done, let it cool for 10-15 minutes before slicing and serving.
Calories: 415, Fat: 27g, Saturated Fat: 10g, Cholesterol: 106mg, Sodium: 303mg, Potassium: 426mg, Carbohydrates: 13g, Sugar: 3g, Protein: 26g, Vitamin A: 2.2%, Vitamin C: 1.6%, Calcium: 14.7%, Iron: 17.5%
Author: Catalina Castravet
Course: Main Course
Cuisine: American
Keyword: Bacon Wrapped Meatloaf

All images and text © for Peas and Peonies, LLC.

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Bacon Wrapped Meatloaf
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