This bacon wrapped meatloaf is amazing. The bacon imparts a wonderful smoky flavor and helps keep the meat extra juicy.
This meatloaf is incredible. It requires a bit more effort than keto meatloaf or turkey meatloaf, but as with this egg stuffed meatloaf, the extra effort is well worth it. The bacon adds great flavor and keeps the meat from drying out, and the delicious glaze provides an additional layer of sweet-tangy flavor. And although it looks impressive, it's a truly easy recipe, perfect for weeknight dinners.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- For the glaze: Dijon mustard and maple syrup.
- Ground beef: I use 85% lean, 15% fat. I don't recommend going leaner, or the meatloaf could be dry and crumbly.
- Grated Parmesan: Make sure you use finely grated Parmesan and not coarsely shredded.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the ground beef, spices, and Parmesan. Shape the mixture into a loaf using a standard loaf pan, then invert it onto a baking sheet. 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, apply 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 and serving.
I've made this a few times, with 1 pound of hamburger and grated Parmesan from the block. It's always delicious. Love it.
Robert
Read more comments
I've made this a few times, with 1 pound of hamburger and grated Parmesan from the block. It's always delicious. Love it.Variation: Mini Meatloaves
To make the bacon wrapped mini meatloaves shown above, mix 1 pound of lean ground beef with spices to taste (I use salt, pepper, garlic powder, onion powder, and smoked paprika), then divide the mixture into 8 equal portions.
Line 8 muffin cups with bacon, so that each cup is circled by a bacon strip, then place one meat portion in each cup. Bake at 400°F for 30 minutes, or until the meat is cooked through and the bacon is browned. Use two spoons or tongs to transfer the cooked meatloaves to paper towels to drain, then serve.
Recipe Tips
- To ensure the meatloaf is not dense or heavy, 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.
- 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.
Recipe FAQs
Yes. I tested this recipe with this syrup, and it worked well, though it didn't brown as much due to the lower sugar content.
The key is to use a good binder and not overmix. The Parmesan helps hold everything together, but letting the meatloaf rest for 10 minutes after baking is just as important. This allows it to firm up and slice cleanly.
For crispier bacon, bake the meatloaf on a rack set over a baking sheet so the fat can drip away. If your pan is broiler-safe, you can also broil it briefly at the end, keeping a close eye to avoid burning.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. It's best to keep the meatloaf intact rather than slicing it. 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 thick slice with Dijon mustard, sriracha mayo, fresh-cut veggies, and quick pickles for an easy lunch.
You can also freeze this meatloaf before or after baking. To freeze unbaked, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before cooking. For leftovers, slice and freeze in airtight containers for easy reheating.
Serving Suggestions
This meatloaf is an ultra-rich main course, so I like to serve it with a simple vegetable side. I often serve it with one of the following:
Recipe Card
Juicy Bacon Wrapped Meatloaf
Video
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, including Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 cup Parmesan - grated
- 8 slices bacon - regular cut, not thick
Instructions
- Preheat the 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.2 tablespoons Dijon mustard, 2 tablespoons maple syrup
- In a large bowl, combine the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and Parmesan.2 pounds lean ground beef, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 cup 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 into 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.8 slices bacon
- 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, apply 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.
Notes
- Seasonings are just guidelines. Adjust to taste.
- To ensure the meatloaf is not dense or heavy, work the meat as lightly and minimally as possible when mixing and shaping it.
- 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 an airtight container in the fridge for 3-4 days. It's best to keep the leftover meatloaf intact rather than slicing it. Reheat it in a 350°F oven to help the bacon regain some crispiness. If you prefer to slice the leftover meatloaf, reheat it covered in the microwave at 50% power.
- You can also freeze this meatloaf before or after baking. To freeze unbaked, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before cooking. For leftovers, slice and freeze in airtight containers for easy reheating.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ron says
Hi. Haven't tried it yet but I just have a question. Can bison be used in lieu of beef? Thank you.
Vered DeLeeuw says
Hi Ron,
Yes, bison can be used instead of beef. The bacon wrap provides added richness, but because bison is often leaner than beef, the meatloaf may turn out firmer and drier. To help, use bison that isn't extremely lean, avoid over-mixing, and consider adding a tablespoon of olive oil or melted butter to the meat mixture. You can keep the same oven temperature, cooking time, and internal temperature as the beef version.
William Hopkins says
Hello. Can the cheese be omitted?
Vered DeLeeuw says
Hi William,
Yes, but you'd need to add another filler - almond flour or (if you're OK with carbs/gluten) breadcrumbs.
Robert says
I've made this a few times, with 1lb of hamburger and grated Parmesan from the block. It's always delicious. Love it.
Vered DeLeeuw says
Wonderful, Robert! I'm so glad you like this recipe. Thank you for taking the time to leave a comment.