bacon wrapped meatloaf
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Bacon Wrapped Meatloaf

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Is there anything more classically American than a meatloaf (aside from maybe lemonade)? Well, what if you wrap that in bacon!!

We stocked up on a bunch of ground meat for dinner options and we had bought a pack of bacon as a breakfast option. We were trying to figure out what to do with it all because we wanted to get that used up sooner. After bouncing around a few ideas that mostly focused on rendering the bacon, bacon wrapped meatloaf popped into our head. Rob had wanted to make meatloaf from the start since it makes for a good make ahead lunch, so this flowed nicely from that.

The meatloaf itself is fairly standard stuff (for us at least, see our previous version here). We started with a package of pre-mixed meatloaf mix (beaf, veal, and pork). For an easy meal like this, it just makes life a lot easier and its fairly cheap. To that we added some herbs, shallot, garlic, and breadcrumbs.

We also made this with a lot of wet ingredients to help it stick and provide great flavor. This basically involved our burger seasoning mix of dijon, grainy mustard, and Worcestershire sauce, plus an egg for binding. This gives you a good tang with umami notes that just really makes a meatloaf shine.

Lastly, is the bacon topping. You need to do a bit more than just throw some bacon over the top. You want to lay the bacon so that it just barely overlaps and so you can get a slight tuck under the bottom. Next is the important part, brown sugar! Rub some brown sugar over the bacon to get that sweet-savory combo that is just amazing. In a relatively hot oven, this really caramelizes into a nice sticky sweet coating. You can also use the broiler to get a nice caramelized layer.

Bacon Wrapped Meatloaf

A fun combination of classic Americana flavors that is easy, fun, and tastes amazing.
Prep Time10 mins
Cook Time50 mins
Course: Main Course
Cuisine: American
Keyword: american, bacon, classic, comfort food, Dijon, ketchup, lunch, make ahead, meatloaf, Mustard, weeknight, worcestershire
Servings: 4 people


  • 1.25 Lb Meatloaf Mix even parts Beef/Pork/Veal
  • 1 Shallot minced
  • 1/2 Cup Bread Crumb
  • 1 Large Egg
  • 1 Tbs Dijon
  • 1 Tbs Grainy Mustard
  • 1/2 Tbs Worcestershire Sauce
  • 1 Sprigs Thyme leave chopped
  • 1 Sprig Roasemary chopped
  • 6 Strips Bacon prefer thinner sliced
  • 1 Tbs Brown Sugar
  • 1 Tsp Salt & Pepper

Sauce Coating

  • 1/2 Cup Ketchup
  • 1 Tsp Worcestershire Sauce
  • 1/2 Tbs Honey
  • Salt & Pepper to taste


  • Preheat the oven to 375F.
  • Combine the meat and all of the mixing ingredients in a bowl. Gently fold to an even mixture.‚Ä®Form the meatloaf into 2 evenly sized logs (about 3W x 6L x 2H, all in inches).
  • Cut the bacon so that the strips cover the log width wise and can be tucked slightly under. Use short bits to cover the ends or any gaps.
  • Rub the bacon with a light even coating of brown sugar.
  • Roast for about 30 minutes.
  • Coat the meatloaf in the sauce mixture and roast for another 20 minutes.
  • Finish under the broiler for about 5 minutes.

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