A hearty and comforting dinner, this Bacon Wrapped Meatloaf is a family hit! WIth a sweet glaze and salty bacon you get the best of both worlds.

Finished Bacon Wrapped Meatloaf sliced on white board.

Meatloaf for me is one of those comfort foods, the one you make when you just want to feel cozy and at home.

When you add bacon to the recipe, it really takes it over the top. I really think that is with any recipe that you add bacon to.

But this Bacon Wrapped Meatloaf is one our absolute favorite dinnertime meals that we make.

There is never any leftovers in this household, it gets devoured in no time – especially when served with some of your favorite side dishes to make it a full meal.

We make this all year long but something about cool weather and meatloaf really just brings that total comfort out.

Trust me when I say that this Bacon Wrapped Meatloaf is one recipe that you are going to want to add to your menu rotation.

Some of our other favorite beef recipes that we have on our site include: Creamy Ground Beef Pasta, Ground Beef Enchiladas and Sloppy Joe Casserole.

Two slices of Bacon Wrapped Meatloaf on plate with potatoes, peas and ketchup.

WHY THIS RECIPE WORKS:

With a sweet ketchup glaze covering the meatloaf it puts that flavor over the top.
It is hearty, easy and filling.
The bacon really gives this an extra texture and flavor profile that you will love.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Olive oil
Onion
Green bell pepper
Garlic
Eggs
Buttermilk
Italian seasoned breadcrumbs
Fresh parsley
Salt
Pepper
Worcestershire sauce
Ground pork
Ground beef
Parmesan cheese
Thick sliced bacon
Ketchup
Brown sugar
Apple cider vinegar

Ingredients needed to make Bacon Wrapped Meatloaf.

HOW TO MAKE BACON WRAPPED MEATLOAF, STEP BY STEP:

Line a wire cooling rack with foil and poke holes in the foil where the meatloaf will be so the grease can drain. Spray the foil with cooking spray. Cover a rimmed baking sheet with foil and place the prepared cooling rack on top. This will catch the grease and make easy clean up.
In a large skillet add the oil and heat over medium heat. Add the onions and bell peppers and cook until soft, about 4-5 minutes. Add the garlic and cook an additional 30 seconds. Remove from heat and set aside.
In a large mixing bowl whisk the eggs. Add the buttermilk, breadcrumbs, parsley, salt, pepper, and Worcestershire sauce and whisk until combined.
Add the onion mixture, parmesan, and ground pork and beef. Using your hands mix until combined. Try not to over mix or your meatloaf will be more tough.
Wet your hands and remove the mixture to a work surface and mold into a loaf shape about 10×5-inches. Carefully transfer the loaf to your prepared baking sheet.
Prepare the glaze by simply whisking all the ingredients together.
Spread about ¼-1/3 cup of the mixture on top of the uncooked meatloaf, reserving the remaining to dip your meatloaf in as you eat it.
Lay the bacon over the top of the glazed meatloaf, slightly overlapping as you go. Tuck the ends under the loaf so they don’t curl up as they cook.
Bake for about 60-75 minutes, until internal temperature reaches 160 degrees F.
Remove from oven and let cool for 15 minutes before slicing and serving.

Step by step photos on how to make Bacon Wrapped Meatloaf.

DO I HAVE TO USE BOTH MEATS?

While we absolutely love having the mixture of the meats, you can absolutely just use ground beef.

You could also use ground turkey or chicken, but it will come out with a different texture and flavor.

WHAT IS THE BEST BACON TO USE?

You can use any of your favorite brand or flavor of bacon for this recipe, you just want to make sure that it is thick cut bacon.

I DON’T WANT TO USE THE GLAZE FOR DIPPING, WHAT DO I DO?

While the glaze is absolutely amazing for dipping, if you are not a dipper you do not have to use it.

If you don’t plan to use any glaze for dipping you can use 1/3 the recipe instead of the full amounts.

CAN I LEAVE OUT THE PEPPER AND ONION?

If you are not a fan of peppers or onions, you can leave them out of this recipe.

I feel that they really give a great contrast to the texture and also a great filler, but you can leave them out – it might change the texture slightly.

Close up of meatloaf showing the texture and bacon.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.

You can also freeze this recipe, place in a freezer container and it will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator overnight or until thawed. To reheat place in the microwave until heated through.

TIPS AND TRICKS:

We like to use a mixture of meat for this, but you can use just ground beef if you like.
Make sure you are using thick cut bacon.
If you don’t slightly overlap your bacon, you will get gaps of uncovered meatloaf in your cooked product because the bacon shrinks as it cooks. If you overlap a lot, your bacon won’t be as crisp. Try to overlap about 1/3 the width of bacon.
Wetting your hands as you form the loaf will prevent the mixture from sticking to your hands.
This can be frozen, see above on how to do that.
We use the glaze for dipping as well, if you do not want to use it then you can make 1/3 the recipe.
If you are not a fan of onion or green peppers, you can leave them out but it might change the texture.

Fork holding up a bite of meatloaf from the plate.

Love a good comforting meal that incorporates bacon? Then you absolutely have to make this Bacon Wrapped Meatloaf.

If you like this recipe you might also like:

If you’ve tried this BACON WRAPPED MEATLOAF or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Bacon Wrapped Meatloaf