If there’s one dish that feels like a warm hug after a long day, it’s meatloaf—especially when it’s wrapped in crispy, smoky bacon. This bacon-wrapped meatloaf is a step up from the classic version I grew up eating, and it’s become a real staple in our house. Think of it as comfort food, leveled up: a juicy, flavorful loaf hugged by bacon and glazed with a sweet-and-tangy ketchup sauce that caramelizes beautifully in the oven.
Why This Bacon-Wrapped Meatloaf Stays on Repeat
Growing up, meatloaf was a weekly dinner event. We’d rip up old bread, soak it in milk, mix it with herbs, and stuff it into a loaf pan. If bacon was in the fridge, a couple of slices would go on top—nothing fancy, just classic and hearty.
Fast forward to now, and I still make it often—but with a few upgrades. I swapped the bread for panko (for better texture), added parsley and Dijon for depth, and ditched the loaf pan. The real game-changer, though? Wrapping the entire loaf in bacon. It crisps up in the oven while keeping everything inside tender and juicy.
And that ketchup glaze? Sweet, tangy, sticky in the best way. I brush it on before wrapping, so it infuses the whole meatloaf from the inside out.
What You’ll Need
Here’s a look at the ingredients I usually use—and a few little notes from my kitchen:
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Ground meat: I love using a blend of beef, pork, and veal (called “meatloaf mix” in some stores) for richer flavor. But if you only have ground beef, it’ll still be delicious.
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Onion and garlic: Don’t just toss them in raw—sautéing first mellows them out and brings a ton of flavor.
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Panko breadcrumbs: These give the meatloaf a lighter texture than traditional breadcrumbs or soaked bread.
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Milk: Just a splash helps tenderize everything.
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Egg: Acts as the binder so it all holds together.
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Parsley and Dijon mustard: These two add freshness and a little zing.
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Ketchup and brown sugar: This is your glaze. It’s simple but makes such a difference.
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Bacon: Use regular-cut bacon so it crisps up just right—not too thick, not too thin.
How I Make It (Step-by-Step)
I’ve made this more times than I can count. Here’s how it goes in my kitchen:
1. Start with the Base
Sauté chopped onion and garlic until they’re soft and fragrant. I do this in a bit of olive oil over medium heat—takes about 5 minutes.
2. Mix It Up
In a large mixing bowl, combine your sautéed onion/garlic with ground meat, panko, milk, egg, parsley, Dijon, salt, and pepper. Get in there with your hands—it’s the best way to mix everything without overworking it.
3. Shape and Glaze
Line a baking sheet with foil or parchment. Form your meat mixture into a loaf shape and place it on the tray. Mix together ketchup and brown sugar, then brush it all over the meatloaf.
4. Wrap It in Bacon
Lay bacon strips over the glazed loaf, tucking them slightly underneath so the top and sides are fully covered. I overlap them a bit so the whole thing stays wrapped.
5. Bake
Bake at 375°F (190°C) for about an hour. You want the bacon to be golden and crisp, and the internal temp should hit 160°F. If the bacon isn’t quite crisp enough at the end, I give it a few minutes under the broiler.
6. Rest and Slice
Once it’s out of the oven, let the meatloaf sit for 10 minutes. It’s tempting to cut right in—but that short rest keeps the juices locked in and helps it hold its shape.
Helpful Tips from My Kitchen
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Don’t skip the onion/garlic sauté. Raw onions can taste harsh and release moisture as they cook, which can mess with your loaf’s texture.
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Use your hands. I know it sounds messy, but mixing by hand gives you better control. Just wash up afterward—it’s worth it.
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Line your baking tray. Cleanup is so much easier, and the loaf won’t stick.
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Rest before slicing. This is a must. Even 8–10 minutes of resting time makes slicing so much cleaner.
Bacon-Wrapped Meatloaf
This bacon-wrapped meatloaf is pure comfort on a plate—juicy, flavorful meat hugged in crispy bacon and topped with a sweet-tangy glaze.
Ingredients
- 12 strips of bacon
- 2 ½ lbs meatloaf mix (beef, pork, veal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- ⅔ cup whole milk
- 1 Tbsp extra virgin olive oil
- ⅓ cup ketchup (plus 2 Tbsp for glaze)
- 1 Tbsp Dijon mustard
- 1 ½ Tbsp Worcestershire sauce
- ¼ cup fresh parsley, finely chopped
- 1 cup panko breadcrumbs
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 Tbsp brown sugar
Instructions
- Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Warm the olive oil in a skillet over medium heat. Sauté the onions until soft and translucent, about 3 to 5 minutes. Stir in the garlic and cook for another minute or two, then set the mixture aside to cool.
- While that’s cooling, add the meatloaf mix, eggs, milk, ⅓ cup ketchup, mustard, Worcestershire sauce, parsley, breadcrumbs, salt, and pepper to a large bowl. Once the onion mixture has cooled a bit, fold it into the meat. I always use my hands—it’s messy, but gives the best mix without overworking the meat.
- Shape the mixture into a loaf right on the prepared baking sheet. Stir together the 2 tablespoons of ketchup and brown sugar, then brush it all over the top and sides of the loaf.
- Lay the bacon slices across the loaf from side to side, slightly overlapping them so the whole thing is wrapped snugly. Tuck the ends of the bacon under the loaf if you can.
- Bake for 60 to 75 minutes, rotating the pan once or twice during baking for even browning. When it’s done, the bacon should be crisp and the internal temperature of the meat should reach 160°F.
- Let the meatloaf rest, tented loosely with foil, for about 10 minutes before slicing. This helps it hold together and makes for cleaner cuts.
Notes
- Don’t rush the onion step—sautéing mellows their bite and adds depth to the final flavor.
- Mix gently, but thoroughly—your hands are the best tool here.
- No meatloaf mix? All ground beef works too, though the mix gives a richer texture.
- Sheet pan > loaf pan—baking on a flat pan lets the bacon crisp up beautifully and keeps the loaf from steaming in its own juices.
- Let it rest before slicing—cutting it too soon might leave you with crumbles instead of neat slices.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 616Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 214mgSodium: 2077mgCarbohydrates: 38gFiber: 3gSugar: 15gProtein: 41g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Serving Suggestions
This meatloaf is begging to be paired with mashed potatoes. I usually whip up buttery mashed potatoes and a side of roasted green beans or glazed carrots.
If I’m serving a crowd or making a comfort food spread, here are a few go-tos:
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Garlic mashed potatoes or cauliflower mash
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Steamed green beans or roasted Brussels sprouts
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Mac and cheese (because… why not?)
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A simple green salad to balance it all out
Leftovers? They make the best sandwiches the next day—just layer up slices on toasted bread with a bit of extra glaze.
If you give this bacon-wrapped meatloaf a try, let me know how it goes for you. I’ve made it for busy weeknights, Sunday dinners, and even casual holidays—and it always hits the mark.
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