Bacon Wrapped Meatloaf

A classic beef meatloaf wrapped in a full layer of bacon and brushed twice with a tangy brown sugar glaze. Baking it free-form on a sheet pan instead of in a loaf pan is what gets the bacon crisp all the way around!

Course Dinner

Cuisine American

Keyword bacon wrapped meatloaf

Prep Time 20

Cook Time 1 5

Resting Time 10

Total Time 1 35

Servings people

Calories 449kcal

Author Blair Lonergan

Ingredients

For the Meatloaf

2 large eggs, lightly beaten
¾ cup milk (I use 2%)
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¾ cup uncooked quick oats
1 small onion, grated
2 lbs. ground beef (I use 85% lean)
10 to 12 slices regular-cut bacon

For the Glaze

½ cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard

Instructions

Heat the oven: Preheat to 350°F. Line a rimmed baking sheet or a 9 x 13-inch baking dish with aluminum foil for easy cleanup.
Soak the oats: In a large bowl, whisk together the eggs, milk, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper. Stir in the oats and let the mixture sit for about 5 minutes so the oats can absorb some of the liquid.
Mix the meat: Stir the grated onion into the oat mixture. Add the ground beef and use your hands or a fork to gently mix everything together just until combined. Do not over-mix.
Shape the loaf: Transfer the meat mixture to the prepared pan and shape it into a free-form loaf measuring approximately 9 x 5 inches. Press the loaf together firmly so it doesn't fall apart when you slice into it.
Whisk the glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard.
Glaze the loaf: Spread a thin layer of the glaze over the top and sides of the meatloaf, reserving the remaining glaze.
Wrap in bacon: Arrange the bacon slices crosswise over the glazed meatloaf, overlapping them slightly. Cover the top, ends, and sides completely. Tuck the ends of the bacon underneath the loaf, trimming any very long strips with kitchen shears.
Bake uncovered: Bake the meatloaf for 50 minutes.
Glaze again and finish baking: Brush the reserved glaze over the bacon. It's fine if you don't use all of it. Return the meatloaf to the oven and bake for another 10 to 15 minutes, until an instant-read thermometer inserted into the center registers 160°F.
Broil for crisp bacon: For crispier bacon and a more caramelized glaze, place the meatloaf under the broiler for 1 to 3 minutes. Watch it closely, because the sugary glaze can burn quickly.
Rest before slicing: Let the meatloaf rest for at least 10 minutes before slicing.

Video

Notes

Bacon: Regular-cut works better than thick-cut, which may not render and crisp before the meatloaf is done.
Pan choice: A free-form loaf on a sheet pan lets heat circulate around the bacon. A loaf pan traps grease and leaves the bottom and sides soft.
Covering: Bake uncovered so the bacon crisps. If the bacon or glaze darkens before the center is fully cooked, loosely tent the loaf with foil for the rest of the bake.
Onion: Grate it rather than chopping so it melts into the meat and doesn't create weak spots in the slices.
Doneness: Cook times vary with the size of the loaf. Figure roughly 30 minutes per pound at 350°F and go by an internal temperature of 160°F.
Resting: Letting the meatloaf rest helps it retain its juices and hold together when sliced.
Leftovers: Store in the refrigerator for up to 4 days. Reheat slices in a 325°F oven for about 15 minutes to bring back some crispness.

Nutrition