Oh, meatloaf! It’s one of those classic comfort foods that just warms your soul, isn’t it? Picture a tender, juicy loaf, perfectly seasoned, and then wrapped in salty, savory bacon. Sounds like heaven, right? But here’s the thing – how many times have you made bacon wrapped meatloaf only to find that beautiful bacon comes out limp and… well, soggy? It’s a culinary heartbreak I know all too well!

For years, I wrestled with this exact problem. I tried different bacon thicknesses, par-cooking the bacon, you name it. Nothing seemed to deliver that consistently crispy, rendered bacon layer I was dreaming of. Then, I discovered a simple, game-changing technique, and honestly, it feels like magic. This recipe isn’t just about making delicious bacon wrapped meatloaf; it’s about guaranteeing that satisfying crunch in every single bite of that bacon exterior.

Whether you’re a meatloaf aficionado or trying it for the first time, this method is foolproof. Say goodbye to sad, floppy bacon and hello to the ultimate comfort food experience. Trust me, once you make it this way, there’s no going back. Let’s get started!

Why You’ll Absolutely Love This Bacon Wrapped Meatloaf

Aside from solving the age-old soggy bacon dilemma, this recipe has so much to offer your dinner table. It’s a true crowd-pleaser that delivers on flavor and texture in a way you might not have thought possible for classic meatloaf.

Guaranteed Crispy Bacon: This is the star! Our secret technique ensures the bacon gets beautifully crisp and rendered, adding incredible texture and flavor.
Incredibly Juicy Meatloaf: The bacon doesn’t just get crispy; it also helps keep the meatloaf moist and tender as it cooks.
Simple, Approachable Ingredients: You likely have most of these staples in your pantry and fridge already.
That Irresistible Glaze: The optional sweet and tangy glaze adds a final layer of deliciousness that perfectly complements the savory meat and crispy bacon. It’s simple but makes a big difference!
Versatile: Easily adaptable for different ground meats like turkey or chicken, making it a flexible weeknight option.

Gathering Your Ingredients for Crispy Bacon Wrapped Meatloaf

Creating a fantastic meatloaf starts with understanding the role each ingredient plays. Think of these components as building blocks – each one contributes something vital to the final flavor, texture, and structure of your loaf, and of course, that perfectly crispy bacon wrap.

For the main meatloaf mixture, we’re using a simple yet effective combination that ensures moisture and classic flavor. We start with a pound of ground meat. While the recipe uses ground beef, you can absolutely use ground turkey or chicken for a lighter option, though cooking temperatures will vary slightly (don’t worry, we’ll cover that!). This forms the base of our loaf.

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To bind everything together and help retain moisture, we add plain breadcrumbs and a single egg. Breadcrumbs absorb some of the meat juices as the meatloaf cooks, keeping it tender. The egg acts as a crucial binder, preventing the loaf from falling apart. Finely chopped onion brings aromatic depth and a touch of sweetness, mellowing as it bakes.

Adding a bit of liquid is also key for a tender meatloaf. We use milk or beef broth. Either works beautifully to hydrate the breadcrumbs and keep the meatloaf moist. Seasoning is kept classic with salt and black pepper – simple but essential for enhancing the meat’s natural flavor.

Now for the star of the show – the bacon! You’ll need about 6 to 8 slices of regular-cut bacon. Using regular cut bacon is important; thick-cut bacon takes longer to crisp and can sometimes leave the meat soggy underneath. Regular cut is just right for rendering and getting beautifully crisp in sync with the meatloaf cooking time.

And finally, the optional but highly recommended glaze. A simple stir-together mix of ketchup, brown sugar, and yellow mustard provides that classic sweet and tangy finish that meatloaf just begs for. The brown sugar adds a lovely depth and helps the glaze caramelize slightly on top.

Here’s the list of what you’ll need:

1 pound ground beef (or ground turkey/chicken)
1/2 cup plain breadcrumbs
1 egg
1/4 cup finely chopped onion
1/4 cup milk or beef broth
1 teaspoon salt
1/2 teaspoon black pepper
6-8 slices regular cut bacon
For the optional glaze:
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard

Crafting Your Crispy Bacon Wrapped Meatloaf: Step-by-Step

Alright, let’s dive into the process. Don’t be intimidated – this recipe is genuinely straightforward. The real magic lies in one simple, yet crucial, technique we’ll get to in a moment. Follow these steps, and you’ll be well on your way to the most satisfying meatloaf ever.

Prepping Your Workspace and Oven: First things first, let’s get the oven ready. Preheat your oven to 375 degrees F (190 degrees C). While it heats up, gather your ingredients and grab a large mixing bowl and a baking sheet. This initial preheating is important for even cooking.
Mixing the Meatloaf Base: In your large bowl, combine the ground meat (beef, turkey, or chicken), plain breadcrumbs, the egg, that finely chopped onion, your choice of milk or beef broth, the salt, and black pepper. Now, here’s a key tip for tender meatloaf: mix gently! Use your hands or a fork, but mix just until everything is combined. Overmixing develops the protein in the meat too much, resulting in a tough meatloaf. We’re going for tender and juicy, so be gentle.
Shaping the Loaf: Once the mixture is just combined, turn it out onto a clean surface or keep it in the bowl. Shape the mixture into a loaf. Aim for a rectangle approximately 8 inches long and 4 inches wide. This standard loaf shape ensures even cooking and makes it easy to wrap with bacon. Don’t worry about making it perfectly uniform, but try to keep the thickness relatively consistent.
Wrapping it Up with Bacon: Take your regular-cut bacon slices. Tightly wrap them around the shaped meatloaf. Lay each slice across the top and down the sides, overlapping them slightly as you go. When you get to the ends of the bacon strips, simply tuck them underneath the meatloaf. You want a nice, even blanket of bacon covering the entire loaf. This wrapping isn’t just for looks; it’s key to trapping juices and, with our next step, getting crispy.
The Secret to Crispy Bacon: Elevated Baking! This is the step that separates soggy bacon meatloaf from crispy bacon meatloaf. Place a wire rack inside your baking sheet. Now, carefully lift your bacon-wrapped meatloaf and place it on the wire rack. The magic here is simple: as the bacon fat renders and melts during cooking, it drips through the wire rack and onto the baking sheet below. This prevents the meatloaf from sitting in a puddle of fat, which would steam the bacon and make it soggy. It allows hot air to circulate around the bacon, crisping it beautifully. This technique is also great for other things, like achieving extra crispy roasted potatoes or crispy baked chicken.
Initial Bake Time: Slide that baking sheet with the meatloaf on the rack into your preheated oven. Bake for 40 minutes. During this time, the meatloaf will start cooking through, and the bacon will begin to render its fat, thanks to our wire rack trick.
Whipping Up the Glaze: While the meatloaf is having its initial bake, prepare the optional glaze. In a small bowl, simply stir together the ketchup, brown sugar, and yellow mustard until they are well combined and smooth. This is a classic sweet and tangy glaze, but feel free to experiment with your favorite barbecue sauce or other glazes if you prefer!
Applying the Glaze: After the initial 40 minutes of baking, carefully remove the meatloaf from the oven. The bacon will look partly cooked but likely not fully crispy yet. Now, using a pastry brush or a spoon, spread the glaze evenly over the top and sides of the meatloaf. Get a good coating – this glaze will caramelize and become wonderfully sticky in the final baking stage.
Final Bake and Crisping: Return the glazed meatloaf to the oven, still on the wire rack. Continue baking for another 15-20 minutes. Keep an eye on it during this final stage. You’re looking for the bacon to become visibly crispy and golden brown. This is also when the internal temperature of the meatloaf needs to reach its safe cooking temperature. For ground beef, you’re aiming for 160 degrees F (71 degrees C). If you’re using ground turkey or chicken, the target is 165 degrees F (74 degrees C). Use an instant-read meat thermometer inserted into the thickest part of the loaf to check accuracy. Don’t rely just on how the bacon looks!
Resting Period: Once the meatloaf has reached the correct internal temperature and the bacon is crispy, remove it from the oven. This step is crucial! Let the meatloaf rest on the baking sheet for 10 minutes before slicing. Resting allows the juices inside the meatloaf to redistribute throughout the loaf instead of running out onto the cutting board when you slice it. This is key to a juicy, tender slice every time.

And there you have it! A beautifully baked bacon wrapped meatloaf with that coveted crispy bacon exterior. Get ready for some seriously happy faces around your dinner table.

Tips for Perfect Bacon Wrapped Meatloaf Every Time

Getting consistently delicious results often comes down to a few simple pointers. Here are my top tips to ensure your bacon wrapped meatloaf turns out perfectly, with that satisfyingly crispy bacon, each and every time you make it.

Choosing Your Meat: While the recipe calls for ground beef, feel free to substitute with ground turkey or chicken. Just remember to adjust your final internal temperature check accordingly (160°F for beef, 165°F for poultry). Using an 85/15 or 90/10 ground beef blend often works well for meatloaf, providing enough fat for flavor and moisture without being overly greasy, especially since the bacon adds plenty of fat.
Don’t Overmix!: I know I mentioned it in the steps, but it bears repeating. Overmixing is the most common culprit for tough, dense meatloaf. Mix just until the ingredients are incorporated.
Regular Cut Bacon is Your Friend: Resist the urge to use thick-cut bacon for the wrap. Regular cut bacon renders its fat faster and crisps up more reliably within the meatloaf’s cooking time. Save that thick-cut bacon for bacon and egg muffins or serving on the side.
Ensure Bacon Contact: As you wrap the bacon, try to make sure the slices are making good contact with the meatloaf surface. Tucking the ends securely underneath helps keep everything in place and encourages even crisping.
The Wire Rack is Non-Negotiable: Seriously, this is the secret weapon! Baking the meatloaf on a wire rack set over a baking sheet allows the fat to drain away, resulting in crispy bacon instead of steamed bacon. If you don’t have a wire rack, consider getting one – it’s a game-changer for anything you want to bake with a crispy bottom or even to cool cookies!
Monitor the Glaze Stage: The glaze adds a lovely finish, but because it contains sugar, it can burn if left too long or if your oven runs hot. Keep an eye on it during the final 15-20 minutes of baking. If the glaze starts to look too dark before the meatloaf is cooked through or the bacon is crispy, you can loosely tent the meatloaf with foil.
Resting is Key: I know it’s tempting to slice into that beautiful meatloaf immediately, but giving it 10 minutes to rest allows the juices to redistribute. This means a much juicier, more tender slice of meatloaf. Don’t skip this step!
Checking for Doneness: Always use an instant-read thermometer to check the internal temperature in the thickest part of the loaf (avoiding the bacon). Visual cues like bacon crispness are helpful, but the thermometer is the most reliable way to ensure the meatloaf is safely cooked.

What to Serve With Your Delicious Meatloaf

Bacon wrapped meatloaf is a hearty, classic main course that pairs beautifully with so many comforting side dishes. Here are a few ideas to build a complete meal:

Mashed Potatoes: This is the quintessential pairing. The creamy, smooth potatoes are the perfect foil for the savory meatloaf and crispy bacon. Try our recipe for creamy mashed potatoes.
Roasted or Steamed Vegetables: Green beans, broccoli, or asparagus are wonderful options. Roasting them alongside the meatloaf (perhaps on a separate pan) is convenient. Our roasted parmesan asparagus would be a fantastic green side.
Corn: Whether it’s corn on the cob, creamed corn, or simple steamed kernels, corn adds a touch of sweetness that complements the savory meatloaf and tangy glaze.
A Simple Salad: A fresh green salad with a light vinaigrette can help balance the richness of the meatloaf.
Macaroni and Cheese: For ultimate comfort food indulgence, a cheesy mac and cheese is always a winner alongside meatloaf.
Dinner Rolls or Crusty Bread: Perfect for soaking up any extra glaze or juices. Maybe try making some cheesy herb knots to go with it!

Your Bacon Wrapped Meatloaf Questions Answered (FAQ)

Got questions? You’re not alone! Here are some common queries people have when making bacon wrapped meatloaf, especially when aiming for that perfect crispy bacon.

Can I use different types of ground meat?

Yes, absolutely! The recipe is written for ground beef, but it works well with ground turkey or ground chicken too. Just remember to check the internal temperature for poultry (165°F or 74°C) which is slightly higher than beef (160°F or 71°C).

My bacon still didn’t get crispy! What went wrong?

The most common reasons for not-so-crispy bacon are not using the wire rack method (which allows fat to drain) or using thick-cut bacon (which takes longer to cook). Also, ensure your oven is accurately preheated and that you give it enough time in the final baking stage after adding the glaze.

Can I make the meatloaf mixture ahead of time?

Yes, you can prepare the meatloaf mixture and shape the loaf up to 24 hours in advance. Cover it tightly and store it in the refrigerator. I recommend wrapping it with bacon just before baking for the best crispy results.

What about adding vegetables like peppers or celery to the meatloaf mix?

Finely chopped bell peppers, celery, or even grated carrots can add extra flavor and moisture. If adding them, consider sautéing them slightly before adding to the meat mix, especially firmer vegetables like carrots and celery, to ensure they soften properly during the meatloaf’s baking time. Just be careful not to add too many, as excessive moisture can hinder the bacon’s ability to crisp.

Can I skip the glaze?

Yes, the glaze is optional. The meatloaf will still be delicious without it, and the bacon will still get crispy if you use the wire rack method. However, the glaze does add a lovely sweet and tangy element that many people love with meatloaf. If you skip the glaze, just continue baking until the bacon is crispy and the meatloaf is cooked through.

How do I store leftovers?

Store any leftover bacon wrapped meatloaf in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual slices, but for crispier bacon, reheating in a toaster oven or conventional oven at a lower temperature (around 300-325°F or 150-160°C) until heated through is best.

Can I freeze bacon wrapped meatloaf?

Yes, meatloaf freezes well! You can freeze the unbaked loaf (without bacon wrapped) for up to 3-4 months. Thaw it overnight in the refrigerator before wrapping with bacon and baking as directed. You can also freeze baked and cooled meatloaf slices or the whole loaf. Wrap tightly in plastic wrap, then foil, or place in a freezer-safe container. Thaw in the refrigerator and reheat gently.

Enjoy Your Homemade Bacon Wrapped Meatloaf!

There’s truly nothing like a hearty, homemade meatloaf, especially when it’s wrapped in perfectly crispy bacon. This recipe takes a beloved classic and elevates it with a simple trick that guarantees fantastic texture every time. It’s the perfect comforting meal for a family dinner or even to have delicious leftovers throughout the week.

Give this crispy bacon wrapped meatloaf recipe a try, and I’m confident it will become a new favorite in your kitchen. The combination of juicy meatloaf, savory bacon, and that tangy glaze is simply irresistible. Don’t forget to pair it with your favorite sides for a complete and satisfying meal!

If you try this recipe, let me know what you think in the comments below! Did your bacon turn out crispy? What sides did you serve it with? Happy cooking!