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    Home » Meat Recipes » Bacon-Wrapped Meatloaf

    Bacon-Wrapped Meatloaf

    Last updated: Nov 27, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    Wrapping meatloaf in bacon is a game-changer. The bacon imparts a wonderful smoky flavor and helps keep the meat extra juicy.

    And even though it looks quite impressive, it's a truly easy recipe - my kids often help me make it!

    A sliced bacon-wrapped meatloaf served on a white platter with a serving fork.

    This meatloaf is incredible. It requires just a bit more effort than making a regular meatloaf, but I think the extra effort is well worth the flavorful result.

    Indeed - bacon makes everything better, and meatloaf is no exception. The bacon obviously adds great flavor, but it also keeps the meat from drying out.

    This is definitely a bonus, especially if you're on a low-carb diet so you don't use milk-soaked bread in the mixture.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty meatloaf. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • For the glaze: It's a very simple yet tasty glaze made with Dijon mustard and maple syrup. You can use sugar-free syrup instead if you'd like.
    • Ground beef: I use lean ground beef, 85% lean and 15% fat. I don't recommend going any lower-fat than this or the meatloaf would be too dry.
    • To season: I use Kosher salt, black pepper, garlic powder, onion powder, and dried thyme. You can definitely vary the spices you use - see the discussion below.
    • Grated Parmesan: It helps flavor the meat and - just as importantly - it absorbs juices so that they stay inside the loaf rather than seeping out. Make sure you use finely grated parmesan and not coarsely shredded cheese.
    • Bacon: It's best to use medium-thickness slices in this recipe.
    A display of the ingredients needed to make bacon-wrapped meatloaf.

    Instructions

    Making bacon-wrapped meatloaf is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Mix and shape the meatloaf. To make the meatloaf, you mix the ground beef with salt, pepper, and spices, and shape the mixture into a loaf. When shaping it, it's helpful to use a loaf pan, as shown in the video below.
    • Wrap it in bacon. Next, you wrap the meatloaf in bacon slices.
    • Bake. Bake for 30 minutes, brush with half the Dijon-maple sauce, then bake for 30 more minutes.
    • Glaze. When the meatloaf is done, brush it with the remaining sauce, allow it to rest, then slice and serve.
    A six-hoto collage showing the steps for making bacon-wrapped meatloaf.

    Expert tip

    To ensure that the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as you can, both when mixing the ingredients and when shaping the meatloaf.

    Frequently asked questions

    Can I skip the glaze?

    The Dijon-maple glaze is optional, but it's wonderful and highly recommended. It adds a great flavor, and the sweet-salty combination is really good.

    Should I add eggs to the meatloaf?

    I don't add eggs to the mixture because I think they are unnecessary. I do add Parmesan cheese. Apart from flavoring the meatloaf it also helps to absorb the cooking juices, keeping them inside the loaf.

    How long does it take to cook a 2lb meatloaf and at what temperature?

    A 2-pound meatloaf will usually require about an hour in a 350°F oven. The best way to find out if it's done is to use an instant-read thermometer. You should aim for an internal temperature of 160°F.

    Variations

    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 also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.

    Serving suggestions

    Since this is such a rich main course, I like to serve it with a simple side of vegetables. I often serve it with one of the following side dishes:

    • Roasted radishes
    • Roasted bell peppers
    • Sauteed spinach

    Storing leftovers

    Leftovers keep quite well in the fridge, in an airtight container, for 3-4 days, but the bacon does lose its crispiness when refrigerated. Reheat the leftovers in the microwave, covered, on 50% power.

    They are also good when served cold! I like to have a slice with Dijon mustard and quick pickles for my lunch the next day.

    Two photos of bacon-wrapped meatloaf, one whole and one sliced.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Bacon-wrapped meatloaf, sliced, served on a white plate.
    4.98 from 75 votes
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    Bacon-Wrapped Meatloaf

    Wrapping meatloaf in bacon imparts a wonderful smoky flavor and keeps the meat from drying out.
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Rest time10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 334kcal
    Author: Vered DeLeeuw
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    Ingredients

    Glaze:

    • 2 tablespoons Dijon mustard
    • 2 tablespoons maple syrup

    Meatloaf:

    • 2 lb. lean ground beef (85/15)
    • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 teaspoon dried thyme
    • 1 cup grated Parmesan
    • 8 slices bacon

    Instructions

    • Preheat your oven to 350 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
    • In a small bowl, whisk together 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 as shown in the video helps shape the meatloaf). Wrap the meatloaf with the bacon slices, tucking their edges under, as shown in the video.
    • 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 to the oven and bake until the bacon is crisp and the meatloaf's internal temperature reaches 160 degrees F, about 30 more minutes.
    • Allow the meatloaf to rest for 10 minutes before slicing it into eight thick slices and serving.

    Video

    Notes

    To ensure the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as you can, when mixing the ingredients and also when shaping the meatloaf.
    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 also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 1thick slice | Calories: 334kcal | Carbohydrates: 5g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Sodium: 625mg | Sugar: 3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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