This Bacon Wrapped Meatloaf recipe is easy enough to cook up for weeknight dinners, but also impressive enough for a dinner party. Meatloaf is the ultimate American comfort food and this just so happens to be the BEST meatloaf recipe ever!

Sliced bacon wrapped meatloaf on plate with fresh herbs

What people are saying about it

This recipe is rated 4.7 out of 5 stars! Here’s what people have to say about it.

“Thanks for the recipe Whitney. Meatloaf was delicious and company really enjoyed it. I will be making again and again.” -Debby

“Super delicious and quite impressive with that bacon lattice! This meatloaf is a keeper!” -Sandra

“The only way I like to eat meatloaf! The whole family loved it too!” -Katie

Crispy bacon + juicy meatloaf = the reason this recipe has been made dozens of times in my house over the last 10 years!

Seriously, this bacon wrapped meatloaf recipe is that good! It’s everything you want in a meatloaf, meaty (stating the obvious there!), moist and flavorful! The best part about this recipe, is as fancy as it looks, it’s actually super easy to make!

This might just be my new favorite bacon-wrapped recipe ever! It’s definitely up there with the Bacon Wrapped Turkey Breast that I make every Thanksgiving and Christmas. And the Bacon Wrapped Dates that are a must for every party I host!

Bacon Wrapped Meatloaf Ingredients displayed on countertop

Key ingredients and substitution ideas

Above I show you all of the ingredients for the recipe (because I’m a visual person and I find it helpful, hopefully you do too!). Below I’ll give you notes on specific ingredients. The full list of ingredients with measurements can always be found in the recipe card.

  • Fresh thyme – dried thyme can be used in place of fresh thyme, simply use half of the amount.
  • Montreal steak seasoning – you can either make my easy homemade recipe or find pre-made steak seasoning in the grocery store spice aisle, next to the salt and pepper. Or try my new homemade meatloaf seasoning.
  • Italian breadcrumbs – substitute gluten free Italian bread crumbs to make this recipe gluten free. To make this recipe keto-friendly, substitute pork panko crumbs for Italian breadcrumbs. This will reduce the net carbs down to 8 net carbs per serving. Or Italian Nut Crumbs to reduce the net carbs down to 10 net carbs per serving.
collage of images showing how to make bacon wrapped meatloaf

Instructions

Follow these 6 simple steps for meatloaf perfection! For the full detailed recipe instructions and video, scroll to the recipe card at the bottom of this post. 

  1. Saute onions and garlic. Heat olive oil in a large skillet on the stove over medium high heat. Add diced onions and saute for 4-5 minutes. Add minced garlic and saute for an additional minute.
  2. Mix up the meatloaf. In a large bowl, combine ground pork, ground beef, eggs, thyme, steak seasoning, balsamic vinegar, and breadcrumbs. Add the cooked onion and garlic, then use your hands to combine everything. Do not over-mix or the meatloaf will become tough. Form the meat mixture into a loaf shape.
  3. Create a bacon weave. Lay 5 slices of bacon on a large cutting board, then weave 5 more bacon slices over and under the other bacon, in the opposite direction.
  4. Bacon wrap the meatloaf. Place the meat mixture on top of the bacon weave. Wrap the bacon up and over the meatloaf.
  5. Cook the meatloaf. Grab a metal baking rack, and place it on the bottom of the meatloaf. Flip the meatloaf over onto the baking rack, then place the baking rack on a foil lined baking sheet. Place in the oven and cook for 1 hour at 400°F.
  6. Let the meatloaf rest. Remove the meatloaf from the oven and let it rest on a cutting board for 10 minutes.

Whit’s Tip! Do not cover the meatloaf while it’s in the oven. You want the bacon to get crispy, so you’ll want to leave the meatloaf uncovered as it bakes.

Bacon Wrapped Meatloaf on plate with fresh thyme sprigs

Recipe notes

  • Always let the meatloaf rest for 10 minutes before slicing. Allowing the meatloaf to rest will make it easier to slice, creating perfect meatloaf slices and preventing the meatloaf from falling apart.
  • Always use a combination of ground beef and ground pork. This is my secret for making the best meatballs and meatloaf. The combination of the two meats creates the perfect balance of fat and flavor.
  • If you’d like to add a sauce to the meatloaf, I recommend 1/2 cup of your favorite bbq sauce. Brush 1/4 cup bbq sauce on the meatloaf before wrapping it in the bacon. Wrap the bacon around the meatloaf and place it in the oven. Half way through the cooking time, remove the meatloaf from the oven and brush an additional 1/4 cup bbq sauce on the meatloaf.
  • Do not use thick sliced bacon. If you want crispy bacon on the outside and juicy meatloaf in the middle, use traditional cut bacon. This will allow the bacon to cook on the outside, in the same time that the meatloaf cooks in the center. While I don’t recommend thick cut bacon, you can try different flavors of bacon in this recipe. Peppered bacon, maple flavored, or applewood smoked bacon will add even more flavor to this meatloaf recipe!
  • Always make sure the meatloaf is cooked to 160°F internal temperature before removing it from the oven. I always use an instant read meat thermometer to check the meatloaf before removing it from the oven.
  • If you have any leftovers, you have to make this Meatloaf Hash! I’m always excited when this meatloaf is on our weekly menu. I love eating it for dinner, but then I really LOVE eating the leftovers in this hash the next day! If you need a lunch idea, try this meatloaf sandwich.
sliced meatloaf wrapped in bacon weave on plate with fresh thyme

What to serve with it

Meatloaf is always best served with mashed potatoes. Try one of these deliciously creamy recipes for Rosemary Blue Cheese Mashed Potatoes, Instant Pot Mashed Potatoes, or Loaded Mashed Potatoes.

If you want to add a veggie side dish, I love to serve this meatloaf with Roasted Carrots or Smashed Broccoli. If you want to double-down on the bacon goodness, try it with these popular Green Beans with Bacon.

Bacon Wrapped Meatloaf Recipe
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4.63 stars (29 ratings)
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Bacon Wrapped Meatloaf

This Bacon Wrapped Meatloaf recipe is easy enough to cook up for weeknight dinners, but also impressive enough for a dinner party!
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Video

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 6 cloves garlic, minced
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 eggs
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon Montreal steak seasoning
  • 2 tablespoons balsamic vinegar
  • ½ cup Italian breadcrumbs
  • 10 slices traditional bacon, (not thick-cut)

Instructions

  • Preheat the oven to 400°F.
  • Heat the olive oil in a large skillet on the stove over medium high heat.
  • Add the onions, saute for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and set aside.
  • Add the ground pork, ground beef, eggs, thyme, steak seasoning, balsamic vinegar and breadcrumbs to a large bowl.
  • Add the cooked onion and garlic, then use your hands to combine everything.
  • Once the mixture is combined, weave the 10 strips of bacon together on a cutting board.
  • Place the meatloaf mixture on top of the bacon.
  • Wrap the bacon around the meatloaf.
  • Grab a metal baking rack, and place on the bottom of the meatloaf.
  • Flip the meatloaf over onto the baking rack, then place the baking rack on a foil lined baking sheet.
  • Place in the oven and cook for 1 hour.
  • Let rest for 10 minutes before slicing.

Notes

  • Gluten Free: Substitute gluten-free Italian breadcrumbs to make this recipe gluten free.
  • Keto: Substitute pork panko crumbs to make this recipe keto-friendly.
  • Make Ahead: this recipe can be made up to 2 days in advance and stored in the refrigerator until ready to bake.
  • Leftovers: leftover bacon wrapped meatloaf will last in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Nutrition Facts

Calories 485kcal (24%)Carbohydrates 9g (3%)Protein 26g (52%)Fat 38g (58%)Saturated Fat 13g (65%)Polyunsaturated Fat 4gMonounsaturated Fat 17gTrans Fat 1gCholesterol 140mg (47%)Sodium 370mg (15%)Potassium 454mg (13%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 143mg (3%)Vitamin C 4mg (5%)Calcium 58mg (6%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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