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 making a regular meatloaf (like keto meatloaf or turkey meatloaf), but - just like 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. Although it looks impressive, it's a truly easy recipe.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- For the glaze: Dijon mustard and maple syrup. You can use sugar-free syrup.
- Ground beef: I use lean ground beef, 85% lean and 15% fat. I don't recommend going any leaner than this, or the meatloaf would be too dry.
- Grated Parmesan: It helps flavor the meat and absorbs juices so they stay inside the meatloaf rather than seeping out. 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, brush it with 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.Recipe Tips
- To ensure the meatloaf is not dense and heavy, try to 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.
- Storage: 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 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.
Serving Suggestions
This meatloaf is an ultra-rich main course, so I like to serve it with a simple side of vegetables. I often serve it with one of the following:
Recipe Card
Bacon Wrapped Meatloaf with Maple-Dijon Glaze
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
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.
- In a large bowl, mix the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and 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.
- 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, brush it with 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
- To ensure the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as possible when mixing and shaping it.
- The best way to vary this recipe is to use different spices. Good options include paprika or smoked paprika, chili powder, and cumin. You can add a teaspoon of each additional spice. You can also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.
- 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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
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.