The Ultimate Bacon Meatloaf

The Evolution of a Classic: Perfecting Bacon Wrapped Meatloaf

For years, my beloved Bacon Wrapped Meatloaf has graced the pages of Taste and Tell, first appearing way back in 2011. While the concept of encasing a hearty meatloaf in crispy bacon was always a hit, I found myself increasingly unsatisfied with one persistent issue: the bacon. Despite countless attempts, the bacon often turned out disappointingly flabby, especially on the underside, failing to achieve that coveted crisp texture I craved. The meatloaf itself would be perfectly cooked, but the soggy bacon diminished the overall experience.

Determined to solve this culinary conundrum, I embarked on a series of tests in my kitchen. The goal was simple: achieve perfectly cooked, delightfully crispy bacon every single time, without overcooking the meatloaf. After much experimentation, I discovered a game-changing technique: par-baking the bacon. This simple step gives the bacon a crucial head start, ensuring it renders and crisps up beautifully alongside the meatloaf. This method not only guarantees a superior texture but also infuses the meatloaf with an even deeper, smoky flavor that is simply irresistible.

While I will always cherish the simplicity and comfort of a traditional meatloaf, this Bacon Wrapped Meatloaf offers an exciting and truly delicious twist. It’s an elevated take on a classic, transforming a humble comfort food into a show-stopping dish that’s perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress with minimal fuss. Get ready to experience meatloaf like never before!

Why This Bacon Wrapped Meatloaf Stands Out

Beyond just wrapping meatloaf in bacon, this recipe is designed to deliver an exceptional dining experience. Here’s why this particular Bacon Wrapped Meatloaf will become a staple in your kitchen:

• Crispy Bacon, Every Time: The innovative par-baking method ensures that your bacon is perfectly rendered and crispy, not limp or undercooked. This is the secret to a truly satisfying bacon-wrapped dish.
• Rich, Savory Flavor: The meatloaf itself is packed with robust flavors from a blend of seasonings, onions, and classic condiments. The bacon wrapper not only adds texture but also infuses the entire loaf with a smoky, savory depth.
• Perfectly Moist Texture: We’ve balanced the ground beef with breadcrumbs and eggs to create a meatloaf that’s tender and juicy on the inside, never dry or crumbly.
• An Elevated Comfort Food: This isn’t just a basic meatloaf; it’s a gourmet upgrade to a beloved classic. It looks impressive on the dinner table, making it ideal for special occasions while still providing that comforting, home-cooked feel.
• Simple and Approachable: Despite its impressive appearance, this recipe is straightforward to follow, making it accessible for home cooks of all skill levels.

Essential Ingredients for Your Perfect Meatloaf

Crafting the ultimate Bacon Wrapped Meatloaf begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture:

• Bacon: Opt for a traditional cut, not thick-cut, as it wraps more easily and crisps better. You’ll need about 8-10 slices, depending on the size and shape of your meatloaf. It’s always a good idea to have a couple extra slices on hand, just in case. Any leftover slices can be cooked separately and enjoyed as a chef’s treat!
• Oil: A high-heat oil like olive oil, avocado oil, or vegetable oil works perfectly for sautéing the onions. This step helps soften the onions and mellow their flavor, ensuring they integrate seamlessly into the meatloaf mixture without being too pungent.
• Onion: Yellow onions are my go-to for their balanced sweetness when cooked, but a white onion will also provide excellent flavor. Finely dicing the onion is crucial for even distribution and to prevent large, raw-tasting chunks in your meatloaf.
• Ground Beef: The ideal ground beef for meatloaf has a fat content somewhere in the middle, around 80/20 lean-to-fat ratio. This ensures moisture and flavor without making the meatloaf overly greasy. If you can find a “meatloaf mix” (a blend of ground beef, pork, and veal), it’s an excellent choice for added depth and tenderness.
• Breadcrumbs: Italian breadcrumbs add a nice herbaceous flavor. However, plain breadcrumbs or even homemade breadcrumbs made from stale bread work just as well. Breadcrumbs are essential for binding the meat and other ingredients, helping the meatloaf hold its shape and preventing it from becoming too dense.
• Eggs: Large eggs act as a crucial binder, holding all the meatloaf ingredients together. Lightly whisking them before adding ensures they are evenly incorporated into the mixture, leading to a more consistent texture.
• Ketchup: This classic condiment serves a dual purpose. A portion is mixed into the meatloaf for a tangy, savory flavor, while the remaining ketchup is brushed on top, creating a beautiful glaze that caramelizes as it bakes.
• Mustard: I personally love using spicy mustard for an extra kick that complements the beef beautifully. Dijon mustard or a good brown mustard are also fantastic alternatives, adding a subtle tang and complexity to the flavor profile.
• Worcestershire Sauce: A splash of Worcestershire sauce is a secret weapon for meatloaf, providing a rich umami depth that enhances all the other flavors without being overpowering. It’s a must-have for a truly savory meatloaf.
• Salt and Pepper: Essential for seasoning! Don’t underestimate the power of proper seasoning to bring out the best in all your ingredients. Adjust to your taste, but follow the initial measurements for a well-seasoned result.
• Hot Sauce: A few dashes of your favorite hot sauce, like Tabasco, Cholula, or even a mild buffalo sauce, adds a subtle background warmth and flavor complexity that elevates the meatloaf without making it overtly spicy. It’s an optional but highly recommended ingredient for that extra something special.

Step-by-Step Guide: How to Craft Your Bacon Wrapped Meatloaf

Creating this delicious Bacon Wrapped Meatloaf is a straightforward process, especially with our par-baking secret. Follow these detailed steps to ensure a perfect, flavorful result every time:

1. Preheat and Par-Bake the Bacon: Begin by preheating your oven to 350ºF (175ºC). Line a baking sheet with foil or parchment paper for easy cleanup. Arrange your 8-10 slices of bacon in a single layer on the prepared baking sheet. Bake for approximately 13 minutes. The bacon will be partially cooked, starting to render its fat and firm up, but still pliable enough to wrap. This “head start” is crucial for achieving crispy bacon later. Remove the bacon from the oven and set it aside to cool slightly, but keep the oven on.
2. Sauté the Onions: While the bacon is in the oven, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes. This step mellows the onion flavor and adds sweetness. Once cooked, remove the skillet from the heat and let the onions cool slightly.



3. Prepare the Meatloaf Mixture: Line a second baking sheet with foil and lightly spray it with nonstick cooking spray. In a large mixing bowl, combine the 2 pounds of ground beef, 3/4 cup Italian breadcrumbs, 2 lightly beaten large eggs, 3 tablespoons of the divided ketchup, 2 tablespoons spicy mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, and several dashes of hot sauce. Add the cooled sautéed onions to the bowl.
4. Mix and Form the Loaf: Using clean hands (this is often the easiest and most effective method), thoroughly mix all the meatloaf ingredients until just combined. Be careful not to overmix, as this can lead to a dense, tough meatloaf. Gently form the mixture into an even loaf shape on the prepared baking sheet. Aim for consistent thickness throughout the loaf to ensure even cooking.



5. Glaze and Wrap with Bacon: Brush the remaining 3 tablespoons of ketchup evenly over the top and sides of the formed meatloaf. Once the par-baked bacon is cool enough to handle, carefully lay the slices over the meatloaf. Try to place them close together without significant overlapping, as too much overlap can prevent the bacon from crisping. Tuck the ends of the bacon slices neatly under the meatloaf to secure them in place.
6. Bake to Perfection: Place the bacon-wrapped meatloaf in the preheated 350ºF (175ºC) oven. Bake for 50-60 minutes, or until the bacon on top is beautifully browned and crisp, and the internal temperature of the meatloaf reaches 165ºF (74ºC) when measured with a meat thermometer inserted into the thickest part.



7. Rest and Serve: Once baked, transfer the meatloaf to a serving plate or cutting board. Allow it to rest for at least 5-10 minutes before slicing. This resting period is crucial as it allows the juices to redistribute throughout the meatloaf, ensuring every slice is moist and flavorful. Slice into thick pieces and serve warm.

Pro Tips for the Best Bacon Wrapped Meatloaf

Achieving meatloaf perfection is all about the details. Here are some expert tips to ensure your Bacon Wrapped Meatloaf is a resounding success:

• Bacon Perfection is Key: The par-baking step is revolutionary for achieving crispy bacon. If you desire an even crispier result, you can extend the initial par-baking time by a minute or two, but ensure the bacon remains pliable enough to wrap around the meatloaf without breaking.
• Avoid Excessive Overlapping: While some recipes suggest criss-crossing or heavily layering bacon, I’ve found this often leads to areas of undercooked, limp bacon. For optimal crispiness and even cooking, lay the bacon slices side-by-side with minimal to no overlap. This maximizes direct heat exposure to each strip.
• Resting Time is Essential: Just like with steaks or roasts, allowing your meatloaf to rest for a few minutes after baking is crucial. This helps the juices redistribute throughout the loaf, resulting in a more tender and moist texture when sliced. Don’t skip this step!
• Choose the Right Meat: While 80/20 ground beef is a great all-rounder, a meatloaf mix (beef, pork, veal) can offer a richer flavor and even more tender texture. Avoid overly lean ground beef, as it can result in a dry meatloaf.
• Don’t Overmix: Overmixing the meatloaf ingredients can compact the meat, leading to a dense and tough texture. Mix gently until just combined, ideally using your hands, which allows you to feel when the ingredients are incorporated without being overworked.
• Ensure Even Thickness: When forming your meatloaf into a loaf shape, try to make it as uniform in thickness as possible. This promotes even cooking, preventing one end from drying out while the other is still undercooked.
• Pan Drippings for Gravy: Don’t discard the delicious pan drippings! These flavorful juices can be easily turned into a quick gravy to serve alongside your meatloaf. Simply skim off excess fat, deglaze the pan, and thicken with a cornstarch slurry or roux.

Serving Suggestions to Complete Your Meal

This Bacon Wrapped Meatloaf is a robust main course that pairs wonderfully with a variety of classic side dishes, making it perfect for a comforting family dinner. Here are some suggestions to create a complete and satisfying meal:

• Creamy Mashed Potatoes: A timeless pairing. The rich, buttery potatoes are perfect for soaking up any delicious meatloaf juices.
• Roasted Green Beans or Asparagus: For a vibrant and healthy addition, roasted vegetables offer a nice crunch and earthy flavor that complements the savory meatloaf.
• Steamed Broccoli: Simple, quick, and nutritious, steamed broccoli provides a fresh contrast.
• Sweet Corn on the Cob: Especially in season, a sweet corn adds a touch of sweetness and a different texture.
• Dinner Rolls or Crusty Bread: Great for dipping into the flavorful glaze or any accompanying gravy.
• A Simple Green Salad: A light, crisp salad with a vinaigrette dressing can cut through the richness of the meatloaf, offering a refreshing element to the meal.

Storing and Reheating Leftovers

One of the best things about meatloaf is that it often tastes even better the next day! If you have any leftovers, proper storage and reheating will ensure they remain delicious.

• Storage: Allow the meatloaf to cool completely before storing. Wrap individual slices tightly in plastic wrap or aluminum foil, or place them in an airtight container. Refrigerate for up to 3-4 days.
• Freezing: Meatloaf freezes exceptionally well. Once cooled, wrap individual slices or the entire loaf (if you have a large portion) in plastic wrap, then an additional layer of aluminum foil. Label with the date and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating in the Oven: For best results, reheat slices in the oven. Place slices on a baking sheet, cover loosely with foil, and bake at 300°F (150°C) for about 15-20 minutes, or until heated through. This helps keep the bacon somewhat crisp.
• Reheating in the Microwave: While quicker, reheating in the microwave can sometimes make the bacon less crisp. Place slices on a microwave-safe plate, cover, and heat on medium power in 1-minute intervals until hot.

Frequently Asked Questions (FAQs)

Can I use a different type of ground meat?

Absolutely! While ground beef is traditional, you can substitute it with ground turkey, pork, or a combination. Adjust cooking times slightly as leaner meats may cook faster.

How do I prevent the meatloaf from drying out?

Using an 80/20 ground beef ratio helps, and ensuring you don’t overcook it is key. The breadcrumbs and eggs also contribute to moisture. Following the precise cooking time and temperature, and checking for an internal temperature of 165°F, will prevent dryness.

Can I prepare this ahead of time?

Yes! You can assemble the meatloaf (without the bacon wrapper) a day in advance and store it covered in the refrigerator. Add the par-baked bacon and bake just before serving. You can also par-bake the bacon ahead of time and store it in the fridge.

What if I don’t have spicy mustard?

Dijon mustard, brown mustard, or even a classic yellow mustard will work. Each will impart a slightly different flavor profile, but all will contribute to the overall savory notes of the meatloaf.

Why par-bake the bacon?

Par-baking gives the bacon a head start in rendering its fat and beginning to crisp up. Without this step, the bacon often remains flabby, especially on the underside, as the meatloaf typically finishes cooking before the bacon has a chance to fully crisp.

More Delicious Sunday Dinner Ideas

Looking for other hearty and comforting meals perfect for a leisurely Sunday? Explore these family-friendly recipes:

• Slow Cooker Pot Roast
• Slow Simmered Short Rib Sauce with Pasta
• Beef Tips and Gravy

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