Bacon covered meatloaf pairs a tender, well-seasoned ground beef loaf with strips of bacon that turn crisp and smoky in the oven. A simple glaze adds a sweet-tangy finish, while breadcrumbs and milk help keep each slice moist. Serve it for a comforting family dinner, and save the leftovers for sandwiches.
Ingredients
- 2 pounds ground beef, preferably 80% lean
- 8 slices regular-cut bacon, about 8 ounces
- 1 cup plain dry breadcrumbs
- 1/2 cup whole milk
- 1 large egg
- 1 small yellow onion, finely minced (about 3/4 cup)
- 2 cloves garlic, minced
- 1/3 cup ketchup, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oven and prepare a pan. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil for easier cleanup, then set a wire rack on top if you have one. The rack lets fat drain and helps the bacon brown underneath. Without a rack, shape the loaf directly on the foil and drain excess fat carefully after baking.
- Soak the breadcrumbs. In a large bowl, stir the breadcrumbs and milk together. Let the mixture stand for about 5 minutes, until the crumbs absorb most of the milk. This panade helps hold moisture in the cooked meatloaf.
- Mix the meatloaf. Add the egg, onion, garlic, Worcestershire sauce, Dijon, salt, pepper, smoked paprika and 2 tablespoons of the ketchup to the soaked crumbs. Stir to combine. Add the ground beef and mix gently with clean hands or a fork just until the ingredients are evenly distributed. Stop as soon as the mixture holds together; overmixing can make the loaf dense.
- Shape and cover with bacon. Transfer the mixture to the prepared rack and shape it into a compact loaf about 9 by 5 inches, with an even thickness. Lay the bacon slices across the top, slightly overlapping them, and tuck the ends underneath the loaf. Leave a little space between the bacon strips if you want more browning on the sides.
- Make the glaze. In a small bowl, stir together the remaining ketchup, brown sugar and cider vinegar. Brush about half of this mixture over the bacon and exposed sides. Set the rest aside for later.
- Bake until safely cooked. Bake for 60 minutes, then brush on the remaining glaze. Continue baking for about 15–25 minutes, checking the center with an instant-read thermometer. Ground beef meatloaf is safely cooked when the center reaches 160°F (71°C). Cooking time varies with loaf shape, oven and meat temperature, so rely on the thermometer rather than the clock. If the bacon is browned before the center is ready, loosely tent the loaf with foil.
- Rest and slice. Take the meatloaf out of the oven and let it rest for 10–15 minutes. This makes it easier to slice and helps the juices settle. Transfer to a cutting board, slice with a sharp knife and serve warm.
Tips
- Use regular-cut bacon rather than very thick slices. Thick bacon may stay chewy before the meatloaf reaches a safe temperature. For extra-crisp bacon, finish the cooked loaf under the broiler for 1–2 minutes, watching constantly so the glaze does not burn.
- Keep the mixture loose rather than pressing it firmly into a pan. A free-form loaf on a rack browns more evenly and gives rendered fat somewhere to go. If using a loaf pan, choose one with room around the meatloaf and drain excess fat carefully.
- For a lighter option, replace up to half the beef with ground pork or ground turkey. With poultry, cook the center to 165°F (74°C); color alone is not a reliable safety check.
- For easier slicing, mince the onion finely. Large pieces can create gaps in the loaf, and raw onion may remain firm. You can sauté it in a little oil and cool it before adding if you prefer a softer onion flavor.
Serving Suggestions
Serve thick slices with mashed potatoes, roasted potatoes or buttered egg noodles, plus a vegetable such as green beans, peas or roasted broccoli. A crisp green salad or tangy coleslaw balances the rich bacon and beef. Spoon any pan juices over the meatloaf, but avoid serving rendered fat as if it were gravy. Leftover slices also make excellent sandwiches with mustard or a little extra ketchup.
Variations
For a barbecue-style version, replace the ketchup in the glaze with your favorite barbecue sauce and omit the brown sugar if the sauce is already sweet. Add 1/2 teaspoon chili powder or a pinch of cayenne to the meat mixture for gentle heat. For a savory, less-sweet topping, brush the bacon with Dijon mixed with a teaspoon of maple syrup instead. You can also use finely chopped mushrooms in place of some of the onion; cook and cool them first so they do not add excess moisture.
Storage and Reheating
Refrigerate cooked meatloaf within 2 hours of baking, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store it covered or in an airtight container for 3–4 days. For longer storage, wrap individual slices or portions tightly and freeze for 2–3 months for best quality. Thaw frozen portions in the refrigerator, not on the counter.
Reheat slices in a covered oven-safe dish at 325°F (165°C) with a spoonful of water or broth for about 15–20 minutes, until the center reaches 165°F (74°C). A microwave works for individual slices: cover and heat in short intervals, turning or repositioning as needed, until steaming hot throughout. Reheated bacon may be softer than freshly baked bacon.
Frequently Asked Questions
How do I keep bacon covered meatloaf from falling apart?
Use the measured egg and breadcrumbs, mix until just combined, and let the baked loaf rest for 10–15 minutes before slicing. Cutting it immediately can make even a properly cooked meatloaf crumble.
Should I cook the bacon before wrapping the meatloaf?
No. Regular-cut bacon can cook on the loaf as it bakes. If you want a crisper finish, make sure it is not covered by a thick layer of glaze, and briefly broil the loaf after it reaches 160°F (71°C), watching closely.
Can I make this recipe ahead?
Yes. Shape the meatloaf, cover it and refrigerate it uncooked for up to 24 hours. Keep it at 40°F (4°C) or colder, and bake it directly from the refrigerator, allowing extra time if needed. Do not rely on the stated baking time; check the center temperature.
Can I bake it in a loaf pan?
Yes, but the bacon may brown less evenly because the loaf sits in rendered fat. Use a pan large enough to leave some room around the loaf, and carefully drain excess fat if the pan becomes very full. Check doneness in the center with a thermometer.
Why is my meatloaf dry?
Common causes include very lean beef, too much breadcrumb, overmixing or baking beyond the safe temperature. Use the stated quantities, choose 80% lean beef, mix gently and remove the loaf once it reaches 160°F (71°C), then rest it before slicing.
Can I freeze it before baking?
Yes. Wrap the shaped, uncooked loaf securely and freeze it without the glaze for up to 2–3 months. Thaw it in the refrigerator before baking, add the bacon and glaze, and cook until the center reaches 160°F (71°C). Do not thaw raw meatloaf at room temperature.