Crispy Bacon-Wrapped Meatloaf

If you ask me, wrapping meatloaf in bacon is one of the best ideas ever.

This comfort food classic gets a serious upgrade with a blanket of crispy bacon that keeps everything moist and adds a smoky flavor to each bite. Ground beef mixed with breadcrumbs and seasonings forms a hearty base that’s simple to make.

The bacon crisps up in the oven while the meatloaf bakes, creating a savory crust that locks in all the juices. A tangy glaze brushed on top brings a touch of sweetness that balances the rich, meaty flavors.

It’s a satisfying dinner that works any night of the week, especially when you need something that feels like a warm hug.

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What Kind of Meat Should I Use?

For this recipe, you’ll want to look for a meatloaf mix at your grocery store, which is typically a blend of ground beef, pork, and veal. This combination gives you the best flavor and texture since each meat brings something different to the table – beef adds heartiness, pork adds moisture and fat, and veal keeps things tender. If you can’t find a pre-made meatloaf mix, you can ask your butcher to grind equal parts of each for you, or just use all ground beef if that’s easier. I’d recommend going with an 80/20 blend if you’re using only beef, as you’ll need that fat content to keep your meatloaf from drying out.

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Options for Substitutions

This meatloaf recipe is pretty forgiving, so here are some swaps you can make if needed:

• Meatloaf mix: Can’t find the beef/pork/veal blend? You can use all ground beef (go for 80/20 for best flavor), or mix ground beef with ground turkey or chicken. Just note that leaner meats might make a slightly drier meatloaf.
• Whole milk: Any milk works here – 2%, skim, or even unsweetened almond milk will do the job of keeping your meatloaf moist.
• Panko bread crumbs: Regular bread crumbs, crushed crackers, or even oats can replace panko. Use the same amount, though oats will give you a slightly different texture.
• Fresh parsley: Dried parsley works in a pinch – use about 1 tablespoon instead of 1/4 cup fresh. You can also try dried Italian seasoning for a different flavor profile.
• Dijon mustard: Yellow mustard is a fine substitute if that’s what you have on hand. The flavor will be slightly less sharp but still tasty.
• Bacon: While the bacon adds great flavor and keeps things moist, you can skip it if needed. Just brush the top with extra ketchup or barbecue sauce before baking.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf is overmixing the meat, which creates a dense, tough texture – mix just until the ingredients are combined, using your hands gently rather than a spoon or mixer.

Another common error is skipping the step of sautéing the onions and garlic before adding them to the mixture, as raw onions release moisture during baking and can make your meatloaf watery instead of firm.

To prevent the bacon from being undercooked and chewy, partially cook the strips for about 5 minutes before wrapping them around the meatloaf, which ensures they’ll crisp up nicely in the oven.

Don’t forget to let the meatloaf rest for 10 minutes after baking – cutting into it right away will cause all the juices to run out, leaving you with a dry result.

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What to Serve With Meatloaf?

Meatloaf is the kind of dish that practically begs for classic comfort food sides, and my go-to is always creamy mashed potatoes – they’re perfect for soaking up any juices from the meat. Green beans or roasted Brussels sprouts add a nice balance to the richness of the bacon-wrapped meatloaf, and I like to toss them with a little butter and garlic. A simple side salad with ranch dressing keeps things fresh, or you could go with mac and cheese if you’re really leaning into the comfort food vibe. For something a bit different, roasted carrots or glazed root vegetables bring out the sweetness that pairs nicely with the savory meat and tangy ketchup glaze.

Storage Instructions

Store: Leftover meatloaf keeps really well in the fridge for up to 4 days. Just wrap it tightly in foil or store it in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to meld together!

Freeze: This meatloaf freezes great for up to 3 months. You can freeze the whole loaf wrapped in plastic wrap and then foil, or slice it up first and freeze individual portions for easy grab-and-go meals. Just make sure it’s completely cooled before wrapping.

Reheat: Warm up slices in the microwave for about 1-2 minutes, or reheat the whole loaf covered with foil in a 350°F oven for about 20-25 minutes. The bacon might lose a tiny bit of its crispness when reheated, but it still tastes delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 180-200 g
• Fat: 210-230 g
• Carbohydrates: 100-120 g

Ingredients

For the meatloaf:

• 2.5 lbs meatloaf mix
• 1 tbsp Dijon mustard
• 1.5 tbsp Worcestershire sauce
• 1/3 cup ketchup
• 1 cup panko bread crumbs
• 2 tsp kosher salt
• 2 eggs (room temperature)
• 2 garlic cloves (minced)
• 1 medium onion (finely diced)
• 2/3 cup whole milk
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley (finely chopped)
• 1 tbsp extra virgin olive oil

For the glaze and topping:

• 1 tbsp brown sugar
• 12 strips bacon (I use thick-cut for better coverage)
• 2 tbsp ketchup

Step 1: Prepare Oven and Pan

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or nonstick foil to prevent sticking and make cleanup easier.

Step 2: Saute Onion and Garlic

• 1 tbsp extra virgin olive oil
• 1 medium onion (finely diced)
• 2 garlic cloves (minced)

Heat the extra virgin olive oil in a medium nonstick pan over medium heat until hot but not smoking.

Add the finely diced onion and saute until translucent, about 3-5 minutes.

Stir in the minced garlic and continue to saute for another 2 minutes.

Set the mixture aside and allow it to cool to room temperature.

Step 3: Combine Meatloaf Ingredients

• 2.5 lbs meatloaf mix
• 1 tbsp Dijon mustard
• 1.5 tbsp Worcestershire sauce
• 1/3 cup ketchup
• 1 cup panko bread crumbs
• 2 tsp kosher salt
• 2 eggs (room temperature)
• 2/3 cup whole milk
• 1/4 cup fresh parsley (finely chopped)
• 1/2 tsp ground black pepper
• sauteed onion and garlic (from Step 2)

In a large bowl, add the meatloaf mix, Dijon mustard, Worcestershire sauce, 1/3 cup ketchup, panko bread crumbs, kosher salt, eggs, whole milk, ground black pepper, and chopped fresh parsley.

Once the onion and garlic mixture is cooled (from Step 2), add it in.

Mix thoroughly, ideally using your hands for best texture and even blending.

I find using my hands helps everything come together without overworking the mixture.

Step 4: Shape, Glaze, and Top the Meatloaf

• formed meatloaf mixture (from Step 3)
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 12 strips bacon (thick-cut preferred)

Form the meatloaf mixture (from Step 3) into a rectangular loaf shape and place it on the prepared baking sheet.

In a small bowl, whisk together 2 tablespoons ketchup with the brown sugar.

Brush this glaze generously all over the top and sides of the meatloaf.

Lay the strips of thick-cut bacon across the loaf from short end to short end, overlapping slightly, until fully covered.

Make sure all surfaces are covered for the best result.

Step 5: Bake and Rest

Transfer the loaf to the oven and bake for about 1 hour to 1 hour and 15 minutes, rotating the pan once or twice during baking to ensure even cooking.

When done, remove the meatloaf from the oven and tent it with foil.

Let it rest for about 10 minutes before slicing to help keep it moist and allow the juices to settle.

I always give my meatloaf this short rest—it makes slicing cleaner and the texture much better.

Crispy Bacon-Wrapped Meatloaf

Delicious Crispy Bacon-Wrapped Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 2 minutes mins

Total Time 1 hour hr 32 minutes mins

Servings 4

Calories 3200 kcal

Ingredients

  

For the meatloaf:

• 2.5 lbs meatloaf mix
• 1 tbsp Dijon mustard
• 1.5 tbsp Worcestershire sauce
• 1/3 cup ketchup
• 1 cup panko bread crumbs
• 2 tsp kosher salt
• 2 eggs (room temperature)
• 2 garlic cloves (minced)
• 1 medium onion (finely diced)
• 2/3 cup whole milk
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley (finely chopped)
• 1 tbsp extra virgin olive oil

For the glaze and topping:

• 1 tbsp brown sugar
• 12 strips bacon (I use thick-cut for better coverage)
• 2 tbsp ketchup

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or nonstick foil to prevent sticking and make cleanup easier.
• Heat the extra virgin olive oil in a medium nonstick pan over medium heat until hot but not smoking. Add the finely diced onion and saute until translucent, about 3-5 minutes. Stir in the minced garlic and continue to saute for another 2 minutes. Set the mixture aside and allow it to cool to room temperature.
• In a large bowl, add the meatloaf mix, Dijon mustard, Worcestershire sauce, 1/3 cup ketchup, panko bread crumbs, kosher salt, eggs, whole milk, ground black pepper, and chopped fresh parsley. Once the onion and garlic mixture is cooled (from Step 2), add it in. Mix thoroughly, ideally using your hands for best texture and even blending. I find using my hands helps everything come together without overworking the mixture.
• Form the meatloaf mixture (from Step 3) into a rectangular loaf shape and place it on the prepared baking sheet. In a small bowl, whisk together 2 tablespoons ketchup with the brown sugar. Brush this glaze generously all over the top and sides of the meatloaf. Lay the strips of thick-cut bacon across the loaf from short end to short end, overlapping slightly, until fully covered. Make sure all surfaces are covered for the best result.
• Transfer the loaf to the oven and bake for about 1 hour to 1 hour and 15 minutes, rotating the pan once or twice during baking to ensure even cooking. When done, remove the meatloaf from the oven and tent it with foil. Let it rest for about 10 minutes before slicing to help keep it moist and allow the juices to settle. I always give my meatloaf this short rest—it makes slicing cleaner and the texture much better.