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Last updated on April 30th, 2024 at 03:54 pm

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Best Bacon Wrapped Meatloaf [VIDEO]

This recipe takes your favorite comfort meal and turns it into a masterpiece by wrapping bacon around it. 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 meal. With this easy recipe, you get a meatloaf that is juicy and moist on the inside with crispy bacon on the outside.

The Best Bacon Wrapped Meatloaf Recipe

This Bacon Wrapped Meatloaf will quickly become your family’s favorite meal. Just like the classic meatloaf recipe, that you all love, this one is moist, flavorful, affordable, and can feed a larger crowd. Easily one of the best homemade comfort foods. 

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. 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 you can bet everyone in the house will be at the dinner table long before it is done because it smells so amazing. You can serve it with just about any side dish or make it into sandwiches for a savory lunch. I am ALWAYS looking forward to my meatloaf sandwiches on toasted thick slices of sourdough bread, with some mayo, lettuce, tomatoes, and yes, more bacon.

Baked to crispy perfection on the outside, and super tender and juicy 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 crispy bacon that has been basted with a sweet brown sugar glaze. Serve it with my perfectly creamy mashed potatoes or kids like it with these crispy air-fried potatoes.

I was not kidding when I said that my husband loves bacon-wrapped anything, that’s why I became an expert at wrapping food in bacon. Just check his other favorites: Bacon Wrapped Pork Tenderloin, Bacon Wrapped Shrimp with Brown Sugar, and Brown Sugar Bacon Wrapped Drumsticks.

What you’ll need to make bacon bacon-wrapped meatloaf recipe:

Special items:

  • A baking pan – For making the bacon weave and for cooking.
  • Mixing bowls – To mix up the meatloaf ingredients and make the glaze.
  • Wooden spoon – For mixing the glaze.

Meatloaf ingredients:

  • Ground beef – It is best to use higher–fat ground beef like 70/30 for the best flavor.
  • Bacon – Let it sit until it is room temperature, so it is easier to work with.
  • Milk – Adds moisture and flavor to your meat.
  • Large egg – Make sure it is at room temperature before beating it for easier combining.
  • Onion – I prefer a sweet onion, minced, for an added sweet and tangy flavor with a kick.
  • Garlic – You can use freshly minced or jarred minced garlic. They both have an intense taste.
  • Breadcrumbs – To hold the meat mixture together. I prefer my toasted breadcrumbs.
  • Worcestershire sauce – This complex sauce is full of flavors like salty anchovies and soy sauce, the tanginess of vinegar, and the sweetness of sugar and molasses.
  • Cheddar cheese – Cheese goes with ground beef no matter how you are making it. Cheddar cheese just adds a more flavorful addition.
  • Dried parsley – Has an earthy and grassy flavor with a hint of citrus.
  • Ground thyme – Thyme is a bold flavor with hints of pepper and sweetness and a little bit of lemon.
  • Ground paprika – I prefer smoked paprika for a smokier aroma and taste.
  • Kosher salt – To bring out the other flavors.
  • Ground black pepper – Try grinding your own from peppercorns for an intense flavor.

For the glaze:

  • Ketchup – For a sweet, tangy taste.
  • Brown sugar – Adds a rich sweet flavor.
  • Apple cider vinegar – To add even more tangy taste.
  • Mustard – The strong bite of mustard is barely tasted but would be missed without it.

How to make bacon-wrapped meatloaf?

  1. Preheat and prepare: Preheat your oven to 350 degrees F and cover a rimmed baking sheet with foil.
  2. Make the meatloaf: While you wait, add the Worcestershire sauce, egg, milk, ground beef, onion, garlic, breadcrumbs, paprika, parsley, thyme, salt, and pepper in a large bowl and mix well with your hands. Then, add the cheddar cheese and mix it in well. After, shape the meat into a loaf and set it aside.
  3. Make the bacon weave: First, lay half the bacon strips next to each other vertically on the prepared baking sheet. Then, lift and fold back the ends of every other strip of bacon. Put a different slice of bacon perpendicular to the rows of bacon on top of the ones that are not folded. Straighten the top bacon out to cover that slice. Lift and fold the ends of the strips that are under that vertical strip and put a piece of bacon right next to the first one in the same way. Continue until you have a weave of bacon.
  4. Wrap the loaf: Next, make sure the loaf is the same length as the bacon weave. If not, fix it before placing it on top of the center of the bacon weave. Wrap the bacon around it and flip it over so the bacon ends are under the meatloaf.
  5. Make the glaze: Then, combine all the glaze ingredients well in another bowl.
  6. Bake it: Bake for 70 to 90 minutes or until the bacon is crispy and the middle is 160 degrees F on a meat thermometer. Halfway through the cooking time, brush the glaze all over the surface of the meat.
  7. Let it rest: After it is done, let it rest for 15 minutes before slicing to serve.

Expert tip

How to make the best meatloaf

There are many things you can do wrong when making meatloaf. For example, overmixing, using the meatloaf pan, and not adding enough liquids can make your meatloaf dry. But adding too much liquid and not cooking it long enough can make your meatloaf soggy. You want a moist but not soggy or greasy meatloaf.

After years of trial and error, the experts decided that 350 degrees F is the perfect temperature for cooking the best meatloaf and I agree. It is just hot enough to cook the meat without drying it out. Any higher, and the outside will burn before the inside is cooked. Too low and it won’t have a crust at all.

It may seem strange, but I do not use my meatloaf pan for making meatloaf and I do not suggest you do that either. The reason is that having it in an enclosed pan disturbs the cooking process. You want the entire loaf to get maximum heating temperature during the whole process or you may have a crusty brown top with an undercooked center.

As it is called for in this recipe, I prefer a baking sheet with a rim covered in foil. That way, the heat gets to all the areas of the meat and the rim will keep any grease from dripping onto the bottom of the oven. The foil just keeps it from sticking or making a mess of your pan.

Recommended Meatloaf Cooking Times and temperatures:

I love cooking 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 make sure you have a perfectly cooked meatloaf, we recommend using an instant-read thermometer.

The internal temperature should be 160 degrees F. If the temperature is lower than 160 degrees F, put it back into the oven and back for a few extra minutes.

Recipe Variations:

  • Different meat: Those on a low-fat diet use ground chicken or turkey. For those who aren’t, try mixing some pork sausage with your ground beef for a unique bold flavor.
  • Different bacon: Make this recipe with turkey bacon if you don’t eat pork bacon.
  • Different cheese: Toss a cup of shredded pepper jack or mozzarella cheese into your meatloaf for a different flavor.
  • Spicy meatloaf: If you love spicy food, add some red pepper flakes to your recipe for a kick.
  • Barbecue bacon-wrapped meatloaf: Add barbecue sauce to the recipe and the glaze for a barbecue flavor.
  • Add veggies: I love adding chopped bell peppers, zucchini, and other veggies for more flavor and texture. 
  • Gluten-free: For a gluten-free version, use gluten-free breadcrumbs. 
  • Seasoning: You can play with the flavor by adding a tablespoon of your favorite seasonings here, like Italian seasoning, taco seasoning, or ranch seasoning

Serving suggestions:

Frequently asked questions

Why should I not use a meatloaf pan for meatloaf?

I prefer making my meatloaf on a baking sheet so it can get heat all around it 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.

Why add milk to meatloaf?

Meatloaf needs liquids and milk is one of the best ones you can use. Buttermilk or cream are also great choices because they add creamy moisture to your meat. With both water and fat, milk can keep even lean meat from getting too dry. It can also be substituted with sour cream or Greek yogurt.

Should I cover my meatloaf?

I never cover my meatloaf because I want it to get even heat around it. 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 has to get enough heat to cook properly.

Why is my meatloaf falling apart?

It could be that you added too much moisture or did not use enough breadcrumbs. Or maybe you forgot the egg. The meatloaf needs the binding properties of the egg and the breadcrumbs to keep it together and soak up any excess juices. Also, make sure you let it sit for 15 minutes before slicing it.

What type of meat should I use for meatloaf?

I like to use extra-lean ground beef, where the fat ratio is about 4 percent fat to 96 percent lean. This results in a meatloaf with minimal grease. 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.

How to store:

  • Refrigerate: Once your leftovers cool completely, you can put them in a sealed container and store them in the fridge for several days.   
  • Freezing: If you cannot eat it all in a few days, wrap it in plastic and put it in a container or a freezer bag. It will stay fresh for three months.   
  • Defrost: To get the best flavor and texture, thaw frozen meatloaf in the fridge overnight.
  • Reheating: Reheat meatloaf in the oven for 10 minutes or in the microwave for 60 to 90 seconds. 

More comfort foods to try:

Recipe tips:

  • Although I usually call for lean ground beef, I feel that a meatloaf needs some extra fat to stay moist. Any of the grease that comes out can be drained away, but the flavor will remain.
  • Use soaked bread without a crust for your breadcrumbs to keep your meatloaf moist.
  • Do not overmix. Only mix it until it is combined. Then, place it on the pan and cook it.
  • Make sure you use room-temperature bacon. Rolling cold bacon will not mold well.
  • Use long thin bacon slices that can be wrapped easily.
  • The meat should read 160 degrees F with a meat thermometer when it is done.

Easy Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf is moist and juicy on the inside, and crunchy on the outside. 🥓 An easy and flavorful homemade comfort food.

Bacon Wrapped Meatloaf
  • Prep Time10 MIN
  • Cook Time1H 20 MIN
  • Servings 8 slices


  • 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
  • 2 teaspoon mustard


  • 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 again mix well.
  • 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. Place a bacon slice perpendicular to the horizontal rows of bacon, on top of the bacon strips that were not folded back. Straighten out the folded bacon strips to cover the strip that has just been placed.
  • 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:

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

  • Combine all the glaze ingredients in a bowl until smooth and set aside.


  • Transfer the dish to the oven and bake for about 70-90 minutes, or until the bacon is crispy and the inside temperature is 160F degrees. Mid-baking covers the meatloaf in the prepared glaze. Brush 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.

Nutrition Facts

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Angela J

Angela J

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!

Catalina Castravet

Catalina Castravet

so happy you loved it



If I cut the recipe in half, does the cooking time need to change?

Catalina Castravet

Catalina Castravet

Yes, by about 20 minutes.

Nikki Mills

Nikki Mills

What type of mustard do you recommend?

Catalina Castravet

Catalina Castravet

I use regular yellow mustard, French mustard is great too.

Janice Lee

Janice Lee

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!

Catalina Castravet

Catalina Castravet

1 tablespoon is more than enough :)

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