Bacon Wrapped Meatloaf

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Beef, Main Course

Cuisine: American

Servings: - 8

Calories: 908kcal

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 10x5-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.

We like to use a mixture of meat for this, but you can use just ground beef if you like.

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.

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.