Bacon wrapped meatloaf is amazing. Wrapping the meatloaf in bacon imparts wonderful smoky flavor, and keeps the meatloaf from drying out.
Bacon wrapped meatloaf is amazing!
I love bacon (duh), and I love meatloaf – it’s such a comfort food. So it only makes sense that combining these two loves would create something really, really good.
Indeed – bacon makes everything better, and meatloaf is no exception.
Wrapping the meatloaf in bacon imparts wonderful smoky flavor. It also keeps the meatloaf from drying out, which is definitely a challenge when making meatloaf, especially if you’re low carb and/or paleo and you don’t use milk-soaked bread in the meatloaf.
There ARE ways to keep low carb meatloaf juicy – check out this meatloaf recipe – but for sure, The bacon wrap does a really good job of keeping the bacon wrapped meatloaf nice and juicy.
- Olive oil spray for pan
- 1 lb. lean ground beef
- 1 large egg yolk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 tablespoons grated Parmesan
- 6 slices bacon
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
- In a bowl, mix the ground beef, egg yolk, salt, pepper, garlic powder, thyme and Parmesan. Shape into a loaf. Top the meatloaf with the bacon slices and fold their edges under the meatloaf.
- Place the wrapped meatloaf on the prepared rack. Bake until its internal temperature reaches 160 degrees F, about 30 minutes.
- Finish by broiling the meatloaf 1-2 minutes on each side to crisp up the bacon.
- Allow to rest 5 minutes before slicing and serving.