There’s something funny about meatloaf — it’s one of those dishes that people either adore or avoid like the plague. I’ve heard all the jokes, from “Meatloaf, smeatloaf” in A Christmas Story to “Ma! The meatloaf!” in Wedding Crashers. But truth be told, when done right, meatloaf can be one of the most comforting and satisfying dinners you’ll put on the table.
This one isn’t just any meatloaf. It’s wrapped in smoky bacon and brushed with a sweet, tangy brown sugar ketchup glaze that caramelizes beautifully in the oven. The first time I made it, I had to shoo people away from the kitchen because the smell alone was causing forks to appear out of nowhere.
What Makes This Meatloaf Worth Talking About
I grew up with meatloaf being a Sunday night staple, but bacon-wrapped meatloaf? That was my dad’s trick long before I knew it had made its way into cookbooks. The bacon keeps the meat juicy, gives it a smoky depth, and pairs ridiculously well with that sticky glaze.
And let’s be honest — a slice of this with mashed potatoes and buttered peas can turn a dull weekday into something to look forward to. Plus, it reheats beautifully, which means meatloaf sandwiches for lunch the next day are practically mandatory.
Ingredients You’ll Need
You’ll find all the usual suspects for meatloaf here, plus a few extras that make it memorable:
For the meatloaf:
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White bread & whole milk – soaking the bread keeps the loaf tender instead of dense.
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Ground beef – I like using grass-fed for its rich flavor.
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Eggs – help bind everything together.
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Parmesan cheese – adds a savory, nutty punch.
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Salt, pepper & fresh parsley – simple seasonings that do the job.
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Bacon – enough to cover the loaf generously.
For the glaze:
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Ketchup – the base of the sauce.
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Brown sugar – for sweetness and caramelization.
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Dry mustard – adds a subtle tang.
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A splash of Tabasco – just enough heat to keep things interesting.
Step-by-Step – How I Put It Together
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Soak the bread – Tear slices into a big bowl and pour the milk over. Let them sit for a couple of minutes so they soften up.
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Mix the meat – Add ground beef, eggs, parmesan, parsley, salt, and pepper to the soaked bread. Use your hands — a spoon just won’t do this justice.
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Shape it – Form the mixture into a loaf and place it on a broiler pan. This setup helps excess fat drip away instead of pooling around the meat.
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Bacon blanket – Drape the bacon slices neatly over the loaf, tucking the ends underneath. This keeps the bacon in place as it cooks.
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First glaze – Brush on a layer of the brown sugar ketchup sauce before it even hits the oven. Bake for 45 minutes.
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More glaze, more flavor – Pull it out, brush again, and pop it back in until fully cooked. Save a bit of glaze for serving — it’s worth it.
My Favorite Tips for This Meatloaf
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Pick the right bacon – Thin-cut works best here. Thick-cut tends to stay chewy instead of crisping up nicely.
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Don’t overmix – Handle the meat gently. Overworking it can make the loaf tough.
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Use a broiler pan – I learned the hard way that baking meatloaf in a regular dish can leave you with a greasy bottom layer.
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Let it rest – Give it 10 minutes before slicing so it holds its shape and the juices redistribute.
Make It Ahead & Leftover Magic
You can assemble the loaf (without baking) up to a day in advance. Just wrap it well and refrigerate until ready to cook.
And please — if you somehow have leftovers, make a toasted sandwich the next day. Thick slices of cold meatloaf, a swipe of the leftover glaze, maybe some cheddar… it’s the kind of lunch that makes you look forward to the clock hitting noon.
How I Like to Serve It
For me, this meatloaf practically demands mashed potatoes and something green on the side — usually peas or green beans. If I’m feeling fancy, I’ll whip up a quick garlic butter sauce for the veggies.
If it’s a casual weekend, I’ll slice the meatloaf thick and serve it on soft rolls with a little coleslaw. It’s basically barbecue without the smoker.
Storage Tips
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Fridge – Wrap leftovers tightly or store in an airtight container for up to 4 days.
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Freezer – Slice, wrap in parchment, and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
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Reheat – Low and slow in the oven keeps it from drying out.
The Pioneer Woman Meatloaf
This isn’t your average meatloaf — it’s tender, flavorful, and topped with smoky bacon and a rich brown sugar ketchup glaze.
Ingredients
For the Meatloaf:
- 2 lbs ground beef
- 6 slices white bread
- 1 cup whole milk
- 4 large eggs, lightly beaten
- 1 cup freshly grated Parmesan cheese
- ⅓ cup minced fresh parsley
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10 slices bacon
For the Brown Sugar Ketchup Sauce:
- 1 ½ cups ketchup
- ⅓ cup brown sugar
- 1 teaspoon dry mustard
- Tabasco sauce, to taste
Instructions
- Preheat oven to 350°F (175°C). Place bread slices in a large mixing bowl and pour milk over them. Let soak for a couple of minutes until softened.
- Add ground beef, eggs, Parmesan, parsley, salt, and pepper to the bread mixture. Using clean hands, gently mix until everything is just combined. Shape the mixture into a loaf and place it on a broiler pan lined with foil underneath to catch drips.
- Lay bacon slices neatly over the top, tucking the ends underneath the loaf so they stay in place.
- In a separate bowl, stir together ketchup, brown sugar, dry mustard, and Tabasco until smooth. Spread about one-third of the sauce evenly over the bacon-covered meatloaf.
- Bake for 45 minutes, then spread another one-third of the sauce on top. Return to the oven for an additional 15 minutes, or until the bacon is browned and the meatloaf is cooked through.
- Let rest briefly before slicing. Serve with the remaining sauce on the side for extra flavor.
Notes
- This meatloaf pairs beautifully with mashed potatoes, roasted vegetables, or buttered corn.
- For a bit more heat, increase the Tabasco sauce in the glaze.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain moisture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 621Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 222mgSodium: 1425mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 46g
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.
Common Questions I Get
Can I use a mix of meats?
Absolutely. A blend of beef and pork gives an even richer flavor.
What if I don’t eat pork?
Skip the bacon and brush on a little extra glaze during baking to keep the top moist.
Can I make this spicier?
Yes — add more Tabasco or even a pinch of cayenne to the glaze.
Try other Meatloaf recipes:
