Bacon Wrapped Meatloaf

This Bacon Wrapped Meatloaf comes together quickly and easily with bacon and a four-ingredient glaze keeping it moist, flavorful, and tender. This is one of our favorite meatloaf recipes, and it is always a huge hit with family and friends. I like to serve it with mashed potatoes or meatless spaghetti and asparagus or green beans.

How to make Bacon Wrapped Meatloaf

In a large bowl, combine ground beef, onions, garlic, eggs, parsley, thyme, marjoram, salt, black pepper, breadcrumbs, milk, and barbecue sauce. Mix it gently with your clean hands. Once mixed, transfer the meat mixture to a 9×13-inch baking dish or a baking sheet covered with parchment paper or aluminum foil and shape it into a meatloaf.

In a small bowl, whisk together the ketchup, apple cider vinegar, and brown sugar. Brush the top of the meatloaf with a little bit of sauce. Now wrap the meatloaf in bacon, overlapping the pieces of bacon a little bit, and tucking the bacon up under the meatloaf. Brush the top of the bacon with a little bit more sauce. Bake at 400 degrees for about 15 minutes. Baste the meatloaf again with sauce. Then reduce the heat to 350 degrees and cook for about 45 minutes or until the internal temperature reaches 165 degrees. Baste one more time halfway through the baking period. Let it rest covered loosely with aluminum foil for 15 minutes before you slice it.

Helpful Recipe Tips

• Mix the meatloaf gently with your hands; when you shape it, be gentle.
• This recipe also works well with ground turkey, ground pork, ground chicken, or a mixture of any of these.
• Chop the onion finely and bring the eggs to room temperature.
• For optimal flavor, garnish with fresh herbs like thyme or parsley.
• Do not use thick cut bacon with this recipe.
• Meatloaf is cooked through when it reaches an internal temperature of 165 degrees on a meat thermometer. Instant read thermometers are relatively inexpensive, and they are a priceless tool in the kitchen.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, in the oven, or in a skillet on the stovetop.
• Freeze leftovers double-wrapped in quart or gallon freezer bags for up to 3 months. Defrost in the fridge overnight.

Great sides for meatloaf

• Mashed potatoes – a classic
• Spaghetti – meatless, of course
• Honey roasted carrots
• Corn pudding
• Asparagus
• Southern green beans
• Air fryer potato wedges
• Roasted vegetables
• Creamed peas and pearl onions
• Mixed veggies

More ground beef recipes

Bacon Wrapped Meatloaf

A tender and flavorful Bacon Wrapped Meatloaf recipe with an easy three-ingredient ketchup glaze. For the ultimate comfort food meal, serve with southern green beans and mashed potatoes. 

5 from 7 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 10 servings

Calories: 432kcal

Author: Beth Pierce

Ingredients

• Meatloaf
• 2 lbs ground beef
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 large eggs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• ½ teaspoon dried marjoram or dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¾ cup Italian-style breadcrumbs
• ¼ cup milk
• 3 tablespoons barbecue sauce or ketchup
• 12 bacon slices
• Glaze
• ¾ cup ketchup
• ½ tablespoon apple cider vinegar
• 2 tablespoons brown sugar

Instructions

• Preheat oven to 400 degrees. 
• In a large bowl, combine ground beef, onions, garlic, eggs, parsley, thyme, marjoram, salt, black pepper, breadcrumbs, milk, and barbecue sauce. Mix it gently with your clean hands. Once mixed, transfer the mixture to a 9x13-inch casserole dish and shape it into a meatloaf. 
• In a small bowl, whisk together the ketchup, apple cider vinegar, and brown sugar. Brush the top of the meatloaf with 1/4 of the sauce. 
• Wrap the meatloaf in bacon, overlapping the pieces of bacon a little bit, and tucking the bacon up under the meatloaf. Brush the top of the bacon with 1/4 of the sauce.
• Bake for 15 minutes. Baste the meatloaf again with 1/4 of the sauce. Then reduce the heat to 350 degrees and cook for 40-45 minutes or until the internal temperature reaches 165 degrees. Baste one more time halfway through the baking period.
• Let it rest for 15 minutes before slicing. 

Notes

• Mix the meatloaf gently with your hands; when you shape it, be gentle.
• This recipe also works well with ground turkey, ground pork, ground chicken, or a mixture of any of these.
• Chop the onion finely and bring the eggs to room temperature.
• For optimal flavor, garnish with fresh herbs like thyme or parsley.
• Do not use thick cut bacon with this recipe.
• Meatloaf is cooked through when it reaches an internal temperature of 165 degrees on a meat thermometer. Instant read thermometers are relatively inexpensive, and they are a priceless tool in the kitchen.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, in the oven, or in a skillet on the stovetop.
• Freeze leftovers double-wrapped in quart or gallon freezer bags for up to 3 months. Defrost in the fridge overnight.

Nutrition

Calories: 432kcal | Carbohydrates: 17g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 645mg | Potassium: 429mg | Fiber: 1g | Sugar: 9g | Vitamin A: 273IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg

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