Bacon-wrapped meatloaf is homemade comfort food, the whole family will love.
The mother of all comfort foods! So moist and flavorful and wrapped in 10 pieces of bacon love. Easy enough for a family weeknight meal or perfect for guests.
This is the best meatloaf you'll ever try. And if you have any leftovers, it makes an amazing meatloaf sandwich. The bacon adds so much flavor and the sauce gives it the perfect zing.
Tips for making bacon-wrapped meatloaf:
- Use ground beef that is 80%-85% lean to ensure a juicy meatloaf.
- Don't over-mix the mixture or it can become tough and dry.
- Use regular cut bacon, the thick bacon can become a little chewy.
- Let is rest before slicing, so all the juices seep back into the meat.
Can you freeze meatloaf?
Meatloaf makes a great freezer meal either fully cooked or raw ready to bake. Wrap each loaf in plastic wrap to prevent freezer burn. Then wrap in foil. Freeze for up to 3 months.
If raw: Thaw in refrigerator and place on a baking sheet and bake according to the directions.
Fully cooked: thaw in refrigerator and warm in oven or microwave.
More comfort food recipes:
- Panera Broccoli Cheese Soup
- Creamy Stovetop Macaroni and Cheese
- Oven BBQ Ribs
- Loaded Potato Soup
- Slow Cooker Bean and Bacon Soup
- Hearty Beef Stew
- Bacon Jalapeno Mac n Cheese
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Bacon Wrapped Meatloaf
Mother of all comfort foods. Easy enough for a family weeknight meal or perfect for guests.
Ingredients
- 2 pounds ground beef, 80-85% lean is best
- 1 cup Italian Panko Breadcrumbs
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 3/4 cup onion diced
- 4 cloves garlic minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 3 tablespoons ketchup or bbq sauce
- 3 eggs beaten
- 1/2 cup minced flat leaf parsley
- 10 slices thin cut bacon
Sauce
- 1- cup ketchup
- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- Hot sauce to taste
Instructions
- Preheat oven to 400 degrees.
- In a large bowl add ground beef, panko, milk, cheese, onion, garlic, salt, pepper, Worcestershire, ketchup, eggs, and parsley. With hand mix just until combined, don't over mix.
- Line a baking sheet with parchment paper or foil. Form the mixture into a loaf shape.
- Lay bacon slices over the top and tuck the ends under the loaf.
- In a small bowl add the ketchup, brown sugar, mustard, and hot sauce and mix until combined.
- Spread 1/3 of the sauce over the bacon with a spoon. Bake for 30 minutes on the center rack.
- Remove the meatloaf from the oven and spread another 1/3 of the sauce over the top. Bake for another 20-25 minutes.
- Let rest 15 minutes before slicing.
- Serve with leftover sauce.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 778Saturated Fat 21gCholesterol 232mgSodium 1224mgCarbohydrates 28gFiber 1gSugar 19gProtein 43g
Don't be sorry, thanks for the great review 🙂
i have varied this by making a "net" of bacon over top. its the same principle as making a lattice crust for pies. make it on parchment paper or foil and then lift on top of meatloaf to cover. im sorry wendie but i dont use the sauce, i just bake with bacon on top. personal preference though
Any leftover sauce would be for serving Dillon.
So... what is the other 1/3 of the sauce for?