Bacon-Wrapped Meatloaf
Bacon-wrapped meatloaf takes a simple beef loaf and drapes it in streaky bacon, which bastes the meat as it bakes and turns crisp and smoky on top. Using leaner 90% beef balances the richness of the bacon, and baking the loaf on a rack lets the fat drip away so the bacon browns instead of stewing. A thin maple-Dijon glaze goes on near the end so it caramelizes without burning.
By Ben Kowalski
Published
- Prep Time
- 25 mins
- Cook Time
- 1 hr 10 mins
- Rest
- 10 mins
- Total Time
- 1 hr 45 mins
- Servings
- 8 servings
How do you make Bacon-Wrapped Meatloaf?
Mix 900 g lean ground beef with softened onion, garlic, 60 g panko soaked in 120 ml milk, 2 eggs, Worcestershire sauce and thyme. Shape a loaf, drape 12 slices of streaky bacon over it and tuck the ends under. Bake on a rack at 190°C (375°F) for 45 minutes, brush with a maple-ketchup glaze and bake 15-20 minutes more, until the centre reaches 71°C (160°F). Rest 10 minutes.
- Total time
- 1 hr 45 mins
- Calories
- 365 per serving
- Protein
- 30 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Meatloaf
Wrap and glaze
Equipment
Rimmed baking sheet · Foil · Oven-safe wire rack · Frying pan · Large mixing bowl · Instant-read thermometer
Quick Directions
Set up the pan
Heat the oven to 190°C (375°F).
Soften the onion
Heat the olive oil in a frying pan over medium heat and cook the onion for 5-6 minutes until soft.
Mix the meatloaf
In a large bowl, soak the panko in the milk for 5 minutes.
Shape and wrap
Shape the mixture into a smooth loaf about 23 x 12 cm (9 x 5 inches) and set it on the rack.
Bake
Bake for 45 minutes.
Glaze and finish
Brush the glaze over the bacon and bake for another 15-20 minutes, until the bacon is browned and an instant-read thermometer in the centre of the meat reads 71°C (160°F).
Rest and slice
Rest the meatloaf on the rack for 10 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect bacon-wrapped meatloaf.
Set up the pan
Heat the oven to 190°C (375°F). Line a rimmed baking sheet with foil and set an oven-safe wire rack on top. The rack lets the bacon fat drip away so the bacon crisps.
Soften the onion
Heat the olive oil in a frying pan over medium heat and cook the onion for 5-6 minutes until soft. Add the garlic for 30 seconds, then transfer to a plate to cool for 5 minutes.
Mix the meatloaf
In a large bowl, soak the panko in the milk for 5 minutes. Whisk in the eggs, Worcestershire sauce, 1 tsp Dijon, parsley, thyme, salt and pepper, then stir in the cooled onion. Add the beef and mix gently with your hands just until combined.
Shape and wrap
Shape the mixture into a smooth loaf about 23 x 12 cm (9 x 5 inches) and set it on the rack. Drape the bacon slices across the loaf, overlapping each one slightly, and tuck the ends underneath so the whole top and sides are covered.
Bake
Bake for 45 minutes. Meanwhile, stir the ketchup, maple syrup and 1 tbsp Dijon together for the glaze.
Glaze and finish
Brush the glaze over the bacon and bake for another 15-20 minutes, until the bacon is browned and an instant-read thermometer in the centre of the meat reads 71°C (160°F). If the bacon is not as crisp as you like, broil (grill) it for 1-3 minutes, watching closely.
Rest and slice
Rest the meatloaf on the rack for 10 minutes. Slice it with a sharp serrated knife, using a gentle sawing motion so the bacon cuts cleanly instead of pulling off.
Recipe Tips
- Use regular-cut streaky bacon. Thick-cut bacon won't crisp before the meat is done unless you par-cook it for 5 minutes first.
- Lean 90% beef works best here because the bacon adds plenty of fat. With 80% beef the loaf turns greasy.
- Take the temperature in the centre of the meat, not the bacon layer.
Variations
- Bacon weave: lay 6 slices side by side on parchment and weave 6 more through them, then wrap the loaf in the weave for a neat lattice.
- Swap the glaze for 80 ml barbecue sauce.
- Stuff the loaf with 100 g shredded cheddar before wrapping: press half the meat into a rectangle, add the cheese down the middle and cover with the rest.
Nutrition (per serving)
| Calories | 365 |
|---|---|
| Protein | 30 g |
| Carbs | 14 g |
| Fat | 20 g |
| Saturated fat | 6.9 g |
| Fibre | 0.6 g |
| Sugar | 7 g |
| Sodium | 790 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices on a baking sheet at 180°C (350°F) for 12-15 minutes, or in a frying pan, until hot to 74°C (165°F). The oven keeps the bacon crisper than the microwave.
Bacon-Wrapped Meatloaf FAQs
How do you get the bacon crispy on meatloaf?
Use regular-cut streaky bacon, bake the loaf on a wire rack at 190°C (375°F) so the fat drains, and finish it under the broiler (grill) for 1-3 minutes if needed. Baking in a loaf pan traps fat and leaves the bacon soft.
Do you need to cook bacon before wrapping meatloaf?
Not with regular-cut bacon, which cooks through and browns in the hour the meatloaf needs. Thick-cut bacon is better if you par-cook it for about 5 minutes first so it is still pliable but has rendered some fat.
What temperature should bacon-wrapped meatloaf reach?
The beef in the centre should reach 71°C (160°F) on an instant-read thermometer. By then the bacon on the outside is fully cooked.
Can I make bacon-wrapped meatloaf ahead?
Yes. Shape and wrap the raw loaf, cover it well and refrigerate for up to 24 hours. Glaze and bake it straight from the fridge, adding 5-10 minutes to the time.
How many slices of bacon do I need to wrap a meatloaf?
About 10-12 regular slices cover a 900 g (2 lb) loaf when you overlap them slightly. A bacon weave on top and sides needs about 12-14 slices.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
