Bacon Wrapped Meatloaf
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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!
Table of contents
Crispy bacon + juicy meatloaf = the reason this recipe has been made over a dozen times in my house over the last 6 months!
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.
- Olive oil
- Ground pork
- Ground beef
- Fresh thyme – dried thyme can be used in place of fresh thyme, simply use half of the amount. For this recipe, use 1/2 tablespoon dried thyme vs. 1 tablespoon fresh thyme.
- Montreal Steak Seasoning – you can either make my easy homemade recipe (linked here) 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.
- Balsamic vinegar
- Italian breadcrumbs – see notes below for breadcrumb substitutions to make this recipe keto friendly or gluten free!
- Bacon – I do not recommend using thick cut bacon, as it will take longer for the bacon to cook, than the meatloaf.
Follow these 6 simple steps for meatloaf perfection!
- Saute the 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. Remove the skillet from the heat and set aside.
- 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. You want to mix just enough until the ingredients are combined.
- 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.
- Bacon wrap the meatloaf. Place the meat mixture on top of the bacon weave. Wrap the bacon up and over the meatloaf.
- 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.
- Let the meatloaf rest. Remove the meatloaf from the oven and let it rest on a cutting board for 10 minutes before slicing and serving the meatloaf.
Frequently asked questions
- Can I make this meatloaf ahead of time? Yes, this meatloaf recipe can be prepared up to 2 days in advance. Prepare the meatloaf mixture, wrap it in the bacon, then store it in a large plastic zipper bag in the refrigerator for up to 2 days. When ready to cook, follow the instructions as listed in the original recipe.
- Do you cover the meatloaf in the oven? No, you 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.
- Can I add a sauce to this recipe? Yes, you can. 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.
How to make it gluten free and keto
To make this recipe gluten free, substitute gluten free Italian bread crumbs, for traditional Italian breadcrumbs. All other ingredients are naturally gluten free.
To make this bacon wrapped meatloaf 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.
- 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.
- 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, I am all about trying out 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 internally 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 morning!
- Leftover bacon wrapped meatloaf will last in the refrigerator for up to 4 days. You can freeze any additional leftovers. I recommend freezing slices of meatloaf is separate ziplock freezer bags, so you can thaw as many or as few as you’d like at a time. It will last in the freezer for up to 4 months.
What to serve with it
Meatloaf is always best served with mashed potatoes. Try one of these deliciously creamy recipes!
- Rosemary Blue Cheese Mashed Potatoes
- Mashed Sweet Potatoes
- Instant Pot Mashed Potatoes
- Loaded Mashed Potatoes
For delicious vegetable sides, try one of these popular dishes!
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
Bacon Wrapped Meatloaf
- 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.
- 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.
- Temperature: the meatloaf should reach an internal temperature of 160°F before it is removed from the oven.
- Leftovers: leftover bacon wrapped meatloaf will last in the refrigerator for up to 4 days or in the freezer for up to 4 months.
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