Bacon-Wrapped Meatloaf

What could be more comforting than homemade meatloaf beautifully wrapped in savory, meaty bacon strips? Baked to perfection, then generously drizzled with a sweet and tangy glaze gives it the perfect finish: a family-friendly comfort food restaurant meal without the accompanying price tag. Indeed, the best meatloaf you'll ever have!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings

Calories 240kcal

Author Imma

Ingredients

Bacon and Glaze

1 16-ounce package bacon
½ cup (118ml) ketchup
1 tablespoon (15ml) Dijon mustard
2 tablespoons (25g) brown sugar

Vegetables

1 medium onion, diced
½ cup green bell pepper, finely chopped
2 teaspoons fresh thyme
2 teaspoons (5.6g) garlic, minced

Meatloaf

1½ pound (680g) ground beef
¾ cup (90g) breadcrumbs
1 large egg
2 tablespoons (30ml) ketchup
1-1½ teaspoon (9g) salt
1 teaspoon (2.3g) black pepper
1 tablespoon (15ml) Worcestershire sauce
½ tablespoon beef bouillon powder or 1 beef cube, optional

Instructions

Preheat oven to 350°F/177℃ with the rack in the middle.
Line a baking sheet pan with parchment paper. Then place bacon overlapping on the parchment paper. Set aside.
Combine ketchup, Dijon mustard, and sugar in a small bowl, and set it aside.
Pour about a tablespoon of oil into a small-medium saucepan, heat on medium heat.
Add onions, garlic, thyme, and bell pepper. Saute for a minute or two to let the flavors bloom, being careful not to let it burn. Allow it to cool.
Place the ground beef, breadcrumbs, egg, black pepper, Worcestershire sauce, beef bouillon powder, milk, and cayenne pepper (if using any) into a medium bowl. Add the cooled onion mixture. Mix gently until everything is thoroughly combined. DO NOT OVERMIX.
Form the meatloaf like a log on waxed or parchment paper, then transfer it to a prepared sheet pan lined with bacon. Glaze with about ⅔ of the ketchup mix.
Working along the shorter end of the pan, lift the edge of the meatloaf by the parchment underneath and gently fold it inward until it turns over itself. Brush with the remaining ketchup mixture.
Bake for 45-60 minutes or until an instant-read thermometer inserted into the center of the meatloaf registers 160℉/72℃. Let stand 10 minutes before slicing.
Serve with mashed potatoes or desired side dish. Enjoy!

Notes

Do not overmix or overbake your meat mixture to avoid a dry and tough meatloaf.
Use a grater to prep your veggies if you want to skip on the sauteing part. This technique will maximize the savory flavors of our aromatics.
If possible, use a loaf pan to achieve a traditional meatloaf look and ensure juiciness. Oh, and don't forget to drain the excess oil before serving.
Pack the meat mixture as firmly as possible to prevent the meatloaf from falling apart while cutting.
You can also use the same mixture to make meatballs for spaghetti and meatballs or meatball soup. Oh yeah!
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition