Bacon-Wrapped Meatloaf

What is more comforting than homemade meatloaf beautifully wrapped in savory, meaty bacon strips? Baked to perfection, then generously drizzled with the perfect finish, a sweet and tangy glaze.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings

Calories 363kcal

Author Imma

Ingredients

Wrapping

1 16-ounce package bacon
½ cup (270g) ketchup
1 tablespoon (14g) Dijon mustard
2 tablespoons (25g) brown sugar

Meatloaf

1 medium onion, diced
½ cup (110g) green bell pepper, finely chopped
2 teaspoons (4g) fresh thyme (½ teaspoon dried thyme)
2 teaspoons (10g) minced garlic
1½ pounds (680g) ground beef
¾ cup (90g) breadcrumbs
1 large egg
2 tablespoons (34g) ketchup
1-1½ teaspoons (6-9g) salt
1 teaspoon (2g) black pepper
1 tablespoon (15ml) Worcestershire sauce
½ tablespoon (5g) beef bouillon powder or 1 cube (optional)

Instructions

Preheat oven to 350°F/177℃ with the rack in the middle.
Line a baking sheet pan with parchment paper. Then, overlap the bacon on the parchment paper. Set aside.
Combine ketchup, Dijon mustard, and sugar in a small bowl and set it aside.
Heat about a tablespoon of oil in a medium saucepan on medium heat.
Add onions, garlic, thyme, and bell pepper. Saute for a minute or two to let the flavors bloom, being careful not to let it burn. Allow it to cool.
Add the ground beef, breadcrumbs, egg, black pepper, Worcestershire sauce, beef bouillon powder, milk, and cayenne pepper (if using any) to a medium bowl. Add the cooled onion mixture. Mix it gently until thoroughly combined. DO NOT OVERMIX.
Form the meatloaf like a log on top of the bacon. Glaze with about ⅔ of the ketchup mix.
Working along the shorter end of the pan, lift the edge of the meatloaf by the parchment underneath and gently fold it inward until it turns over the bacon wraps the meatloaf. Brush with the remaining ketchup mixture.
Bake for 45-60 minutes or until an instant-read thermometer inserted into the center of the meatloaf registers 160℉ (72℃). Let it rest for 10 minutes before slicing.
Serve with mashed potatoes or desired side dish. Enjoy!

Notes

Avoid overmixing and overbaking to avoid a tough or dry meatloaf.
Use a grater to prep your veggies if you want to skip the sauteing part to maximize the savory flavors.
Pack the meat mixture as firmly as possible to prevent the meatloaf from falling apart.
I bake my meatloaf uncovered because the bacon keeps it moist, and I like crispy bacon. But if you're worried the meatloaf might dry out, cover the top with aluminum foil, then broil it for a minute to crisp up the crust.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition