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Bacon wrapped meatloaf is amazing. Wrapping the meatloaf in bacon imparts wonderful smoky flavor, and keeps the meatloaf from drying out.
Servings 4 servings
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 lb. lean ground beef (85/15)
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 cup grated Parmesan
- 8 slices bacon
Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with oil.
In a small bowl, whisk together the Dijon mustard and maple syrup to make the sauce. Divide into two portions. Set aside.
In a large bowl, mix the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme and Parmesan.
Shape 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 the meatloaf, as shown in the video.
Place the wrapped meatloaf on the prepared rack. Brush with half the sauce. Bake 30 minutes.
Remove the meatloaf from the oven. Using a clean pastry brush, brush it with the remaining sauce. Return to the oven and bake until bacon is crisp and the meatloaf's internal temperature reaches 160 degrees F, about 30 more minutes.
Allow the bacon wrapped meatloaf to rest for 10 minutes before slicing into eight thick slices and serving.
Serving: 1thick slice | Calories: 334kcal | Carbohydrates: 4.7g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Sodium: 625mg | Fiber: 0.2g | Sugar: 3g