Juicy Bacon Wrapped Meatloaf

Bacon wrapped meatloaf, sliced, is served on a white plate.

This bacon wrapped meatloaf is tender, flavorful, and easy to prepare. Wrapped in smoky bacon and finished with a delicious glaze, it's an instant family favorite.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Rest time 10

Total Time 1 25

Servings servings

Calories 334kcal

Author Vered DeLeeuw

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.

Video

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