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This bacon-wrapped meatloaf is amazing. The bacon imparts a wonderful smoky flavor and helps keep the meat extra juicy.
And even though it looks impressive, it's a truly easy recipe - my kids often help me make it!
This meatloaf is incredible. It requires a bit more effort than making a regular meatloaf (like keto meatloaf or turkey meatloaf), but the extra effort is well worth it.
The bacon obviously adds great flavor, but it also keeps the meat from drying out. The glaze adds an extra layer of sweet-tangy flavor.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Meatloaf Recipes
- Foodie Newsletter
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Ingredients
You'll only need a few simple ingredients to make this bacon-wrapped meatloaf. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- For the glaze: Dijon mustard and maple syrup. You can use sugar-free syrup if you wish.
- Ground beef: I use lean ground beef, 85% lean and 15% fat. I don't recommend going any lower-fat than this, or the meatloaf would be too dry.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Grated parmesan: It helps flavor the meat and absorbs juices so that they stay inside the meatloaf rather than seeping out. Make sure you use finely grated parmesan and not coarsely shredded.
- Bacon: It's best to use medium-thickness slices in this recipe.
Variations
The best way to vary this recipe is to use different spices. Good options include paprika or smoked paprika, chili powder, and cumin. You can add a teaspoon of any additional spice. You can also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.
Instructions
Making bacon-wrapped meatloaf is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and parmesan.
Shape the mixture into a loaf using a standard loaf pan. Line the loaf pan with cling wrap, add the meatloaf mixture, pressing it in to create a loaf shape. Once it's shaped, invert it onto a baking sheet, discarding the cling wrap.
Wrap the meatloaf with the bacon slices, tucking their edges under.
Brush the meatloaf with half the glaze. Bake it for 30 minutes.
Remove the meatloaf from the oven. Using a clean pastry brush, brush it with the remaining glaze. Return it to the oven and bake until the bacon is crisp and the meatloaf's internal temperature reaches 160°F, about 30 more minutes.
Allow the meatloaf to rest for 10 minutes before slicing it into eight thick slices and serving.
Expert Tips
- To ensure that the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as possible when mixing the ingredients and shaping the meatloaf.
- I use a loaf pan to shape the meatloaf, but bake it on a large baking sheet. Baking a meatloaf in a loaf pan makes it soggy.
Recipe FAQs
Can I skip the glaze?
The Dijon-maple glaze is optional but highly recommended. It adds a great flavor, and the sweet-salty combination is excellent.
Should I add eggs?
I don't add eggs to the mixture. I use a different binder - grated parmesan cheese. Apart from flavoring the meatloaf, it absorbs the cooking juices, keeping them inside the loaf.
How long does it take to cook a 2-pound meatloaf, and at what temperature?
A 2-pound meatloaf will usually require about an hour in a 350°F oven. The best way to find out if it's done is to use an instant-read thermometer. You should aim for an internal temperature of 160°F.
Serving Suggestions
Since bacon-wrapped meatloaf is a rich main course, I like to serve it with a simple side of vegetables. I often serve it with one of the following side dishes:
- Zucchini noodles
- Sauteed spinach
- Creamy cucumber salad
- Sauteed mushrooms
- Steamed broccoli
- Sauteed green beans
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. It's best to keep the leftover meatloaf intact rather than slicing it and reheat it in a 350°F oven to help the bacon regain some crispiness.
If you prefer to slice the leftover meatloaf, reheat it in the microwave (covered) at 50% power.
Or enjoy it cold! I like to have a slice with Dijon mustard, sriracha mayo, fresh-cut veggies and quick pickles for an easy lunch.
More Meatloaf Recipes
- Perfect Keto Meatloaf
- Egg-Stuffed Meatloaf (Klops)
- Turkey Meatloaf
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Recipe Card
4.98 from 77 votes
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Bacon-Wrapped Meatloaf
This bacon-wrapped meatloaf is amazing. The bacon imparts a wonderful smoky flavor and helps keep the meat extra juicy.
Prep Time15 minutes mins
Cook Time1 hour hr
Rest time10 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 334kcal
Author: Vered DeLeeuw
Ingredients
Glaze:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
Meatloaf:
- 2 pounds lean ground beef (85/15)
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 cup parmesan grated
- 8 slices bacon
Instructions
Preheat your oven to 350°F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
In a small bowl, whisk the Dijon mustard and maple syrup to make the glaze. Divide the glaze into two equal portions. Set it aside.
In a large bowl, mix the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and parmesan.
Shape the mixture into a loaf using a standard loaf pan. Line the loaf pan with cling wrap, add the meatloaf mixture, pressing it in to create a loaf shape. Once it's shaped, invert it onto a baking sheet and discard the cling wrap.
Wrap the meatloaf with the bacon slices, tucking their edges under.
Place the wrapped meatloaf on the prepared rack. Brush it with half the glaze. Bake for 30 minutes.
Remove the meatloaf from the oven. Using a clean pastry brush, brush it with the remaining glaze. Return it to the oven and bake it until the bacon is crisp and the meatloaf's internal temperature reaches 160°F, about 30 more minutes.
Allow the meatloaf to rest for 10 minutes before slicing it into eight thick slices and serving.
Video
Notes
- To ensure the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as possible when mixing and shaping it.
- The best way to vary this recipe is to use different spices. Good options include paprika or smoked paprika, chili powder, and cumin. You can add a teaspoon of each additional spice. You can also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.
- I use a loaf pan to shape the meatloaf, but bake it on a large baking sheet. Baking a meatloaf in a loaf pan makes it soggy.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. It's best to keep the leftover meatloaf intact rather than slicing it and reheat it in a 350°F oven to help the bacon regain some crispiness. If you prefer to slice the leftover meatloaf, reheat it in the microwave (covered) at 50% power.
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Nutrition per Serving
Serving: 1slice | Calories: 334kcal | Carbohydrates: 5g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Sodium: 625mg | Sugar: 3g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
