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! Meatloaf is the ultimate American comfort food and this just so happens to be the BEST meatloaf recipe ever!

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.

And the Bacon Wrapped Dates that are a must for every party I host! Oh and I can’t forget about these Bacon Wrapped Pork Chops, perfect for an easy weeknight meal!

What you’ll need

• Olive oil
• Onion
• Garlic
• Ground pork
• Ground beef
• Eggs
• 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.
• 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.

Step by step instructions

Follow these 6 simple steps for meatloaf perfection!

1. 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.
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. You want to mix just enough until the ingredients are combined.
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 before slicing and serving the meatloaf.

Frequently asked questions

Whitney’s tips & tricks

• 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

For delicious vegetable sides, try one of these popular dishes!

• 10 Minute Broccoli Salad
• Crock Pot Creamed Corn
• Green Beans with Bacon – because double the bacon, double the fun!

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

More beef recipes to try

Check out these popular posts, including 2 more incredible meatloaf recipes!

1. Bond Family’s Famous Smoked Brisket
2. Kung Pao Beef
3. Sous Vide Tri Tip
4. Tri Tip Crock Pot French Dip
5. Chipotle Carne Asada
6. Sous Vide Steak
7. Juicy Lucy Burger
8. Mexican Meatloaf
9. The BEST Italian Meatloaf

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