Bacon Wrapped Meatloaf
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Meatloaf is a favorite at our house, but this Bacon Wrapped Meatloaf takes it to a whole new level. Juicy ground pork packed with flavor, hidden veggies for a little extra goodness, and a sweet, tangy sauce that’ll have everyone licking their plates. And let’s not forget the best part—it’s wrapped in thick-cut bacon that crisps up beautifully as it bakes. One bite, and you’ll see why this recipe is on repeat in my kitchen!
Before You Start
- Choose the Right Bacon: Go for thick-cut bacon. It holds its shape better, crisps up nicely, and adds the perfect smoky flavor.
- Don’t Overmix the Meat: Mix the ingredients just until combined. Overmixing can make the meatloaf dense instead of tender.
- Prepping Veggies: You can sauté the onion and green bell pepper before mixing them in if you want a sweeter, softer texture. This is great if you’re serving picky eaters.
- Line Your Pan: For easy cleanup, line your loaf pan with parchment paper or aluminum foil before adding the meat mixture.
- Let It Rest: After baking, let the meatloaf rest for about 10 minutes in the loaf pan before slicing. This helps the juices redistribute and keeps each slice moist.
- Crispy Bacon Hack: If you like extra crispy bacon, broil the meatloaf for the last few minutes, but keep an eye on it to prevent burning.
Ingredients You’ll Need
- Ground Pork: Pork keeps the meatloaf juicy and flavorful, but you can mix it up with ground beef or even a blend of beef, pork, and veal for a classic meatloaf combo.
- Veggies (Onion and Green Bell Pepper): These add sweetness, moisture, and a bit of texture. If you prefer a smoother texture or have picky eaters, sauté them first or chop them finely. You can swap the bell pepper for red or yellow varieties for a sweeter flavor.
- Breadcrumbs and Milk: These two work together to bind the meatloaf and keep it tender. Panko, regular breadcrumbs, or even crushed crackers will do the job. For a gluten-free option, almond flour works great.
- Eggs: These are the glue that holds everything together. They’re essential for a meatloaf that doesn’t fall apart.
- Tomato Paste: This adds a concentrated tomato flavor to the mix. If you’re out, ketchup or marinara sauce works as a backup.
- Spices and Herbs (Parsley, Salt, Pepper): Fresh parsley brings brightness, while salt and pepper keep everything balanced. You can swap parsley with cilantro or dried parsley if you need.
- Bacon: Thick-cut bacon is ideal for wrapping because it crisps up beautifully while locking in all that moisture.
- The Sauce (Ketchup, Brown Sugar, Dry Mustard, Sriracha, Bourbon): This sweet, tangy glaze with a hint of heat and smokiness is the cherry on top. Bourbon is optional, but it adds a deep, smoky note. No bourbon? Try a splash of apple cider vinegar or omit it entirely for a kid-friendly version. Of course, you can always use store-bought BBQ sauce.
Let’s start with the meat mixture. Grab a big bowl—it’s going to get messy! Toss in the ground pork, chopped veggies, breadcrumbs, milk, eggs, tomato paste, parsley, salt, and pepper. Don’t be shy; use your hands to mix everything together. It’s the best way to get all the ingredients evenly combined. But here’s the thing: don’t overmix it. You want everything to just come together; otherwise, the meatloaf might turn out dense instead of tender.
Once the mixture is ready, transfer it into a loaf pan. If you’re anything like me, you’ll want to smooth out the top with a spatula to make it nice and even. The trick is to press it in gently so there are no air pockets, but don’t pack it down too tightly. Now, for the fun part—wrapping it in bacon! Lay your thick-cut slices over the top, tucking them neatly around the edges. I usually cut them in half and then just overlap them.
While the meatloaf takes its shape, let’s whip up the sauce. In a small bowl, mix ketchup, brown sugar, dry mustard, Sriracha, and bourbon (if you’re using it). Give it a taste—it should be sweet, tangy, and just a little spicy.
Generously brush about half that sauce over the meatloaf. Pop the meatloaf into a preheated oven at 350°F. Now, patience is key because it’s going to take about an hour and a half. About halfway through, pull it out and brush on the rest of that glorious sauce. Trust me, this extra step is worth it—it gives the top that glossy, sticky finish we all go crazy for.
When it’s done, let the meatloaf rest for 10 minutes. I know it’s tempting to dig right in, but this step is non-negotiable. Resting lets all those delicious juices redistribute, so every slice is tender and moist.
How To Serve
I love serving this meatloaf with something creamy and comforting to soak up that sweet and tangy sauce. Mashed potatoes are a classic choice, but you can’t go wrong with roasted veggies, a crisp salad, or even some buttery rolls on the side. Here are some of my favorite pairings:
Mashed Potatoes
Quick Yeast Dinner Rolls
Baked Mac And Cheese
Caesar Salad Recipe
Frequently Asked Questions
How do I know when the meatloaf is cooked through?
The best way to tell when your meatloaf is done cooking is by using an instant read thermometer; it should read 160F. They seriously make such a difference in the kitchen! No more guess work, and perfect meat every single time. If your meatloaf is fully cooked after the 1.5 hours, you can give it a quick broil with the remaining sauce so that it will caramelize without the meatloaf drying out.
What if I don’t have a loaf pan?
You can shape the meatloaf mixture into a loaf on a baking sheet instead. Just be sure to wrap the bacon securely around the sides to keep everything together as it bakes.
How do I store leftovers?
Let the meatloaf cool completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze cooked meatloaf?
Yes! Wrap the cooled meatloaf tightly in plastic wrap and then foil, or place slices in a freezer-safe container. It’ll keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I freeze it before cooking?
Absolutely. Assemble the meatloaf, wrap it tightly in plastic wrap, and freeze it before baking. When ready to cook, thaw it in the fridge overnight and bake as directed.
How do I reheat meatloaf without drying it out?
Reheat slices in the oven at 300°F, covered with foil to keep in the moisture. For a quicker option, microwave slices on medium power with a small splash of water or broth.
Why did my meatloaf fall apart?
This usually happens when your meatloaf is too dry, but can also happen when there is too much liquid. Using breadcrumbs is a great way to keep a perfect balance of moisture in your meatloaf. Eggs also act as a binder in this recipe. Those are two ingredients I wouldn’t try to use less of, or leave out entirely.
More Delicious Recipes To Try
- Easy Meatloaf
- Stout Meatballs with BBQ Sauce
- Salisbury Steak Meatballs with Gravy
- Pastitsio (Greek Lasagna)
- Italian Meatloaf
- Chicken Meatloaf
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Bacon Wrapped Meatloaf
Video
Ingredients
Meatloaf
- 2 pounds ground pork
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 1 cup bread crumbs
- ½ cup milk
- 2 eggs
- 2 tablespoons tomato paste
- ⅓ cup fresh parsley
- ½ teaspoon salt (or to preference)
- ¼ teaspoon pepper (or to preference)
- 8 slices bacon (thick cut )
Sauce
- ¾ cup ketchup
- ½ cup brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon Sriracha sauce (or any hot sauce)
- 2 tablespoons bourbon (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350℉. Spray a loaf pan with cooking spray and set aside.
- In a large bowl, add all the ingredients for the meatloaf together (except the bacon) and mix well with your hands. You can also sauté the chopped onion and pepper first to soften it a bit, but it's not necessary.
- Place the meat mixture in the prepared loaf pan and smooth out the top with a spatula. Cover with bacon slices, tucking in the bacon over the sides.
- In a small bowl whisk all the sauce ingredients together.
- Brush half the sauce over the meatloaf. Transfer the meatloaf to the oven and bake in the oven for 1 hour and 30 minutes. Half way through, take the meatloaf out and brush the remaining sauce over it and continue baking.
- Let cool for about 10 minutes then cut into slices and serve over mashed potatoes.
Equipment
Notes
- You can make this pork-free by using 2 lbs of ground beef, chicken, or turkey, and turkey bacon on the outside.
- Add any veggies you’d like to load up this meatloaf and clear out your fridge. Mushrooms work fantastic in a recipe like this, as they keep the meatloaf nice and juicy.
- Bourbon can be replaced with any type of whiskey, rum, or brandy. Skip it if you want this alcohol-free.
- To make this gluten free, use ⅓ cup of potato starch, also called potato flour, in place of the breadcrumbs.
- You can also use store-bought BBQ sauce, if you wish.
- Broil the meatloaf for the last 3-5 minutes to crisp up the bacon, but watch closely so it doesn’t burn.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
