Ingredients for Bacon Wrapped Meatloaf
For the meatloaf:
- 1 1/2 pounds ground beef (80/20 is ideal for juiciness)
- 1/2 pound ground pork (optional, but adds extra flavor)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the topping:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 10-12 slices of bacon (enough to cover the meatloaf)
Directions for Bacon Wrapped Meatloaf
1. Prepare the Meatloaf:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, ground pork (if using), diced onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, and seasonings (salt, pepper, smoked paprika, thyme, onion powder, garlic powder). Use your hands or a spoon to mix everything until well-combined, but don’t overmix to avoid a dense meatloaf.
2. Shape the Meatloaf:
- On a clean surface, form the meat mixture into a loaf shape, about 8 inches long and 4 inches wide. Transfer the shaped meatloaf to a foil-lined baking sheet or a loaf pan.
3. Wrap with Bacon:
- Carefully wrap the bacon slices around the meatloaf, tucking the ends underneath. Overlap the bacon slightly to cover the entire surface of the meatloaf.
4. Prepare the Topping:
- In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Brush about half of the sauce over the top of the bacon-wrapped meatloaf.
5. Bake the Meatloaf:
- Place the meatloaf in the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 160°F (70°C). About halfway through cooking, brush the remaining sauce over the top for extra flavor and caramelization.
6. Rest and Serve:
- Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
Kitchen Equipment You’ll Need
- Mixing bowl
- Baking sheet or loaf pan
- Foil (for lining the baking sheet)
- Meat thermometer (to check doneness)
- Basting brush (for applying the sauce)
Tips for Making the Best Bacon Wrapped Meatloaf
- Use a mix of beef and pork: Ground pork adds extra moisture and flavor to the meatloaf. If you prefer all beef, that works too, but consider a fattier cut (like 80/20) for the best results.
- Wrap the bacon tightly: Tuck the ends of the bacon under the loaf to prevent them from curling up during baking.
- Check doneness: A meat thermometer is the best way to ensure your meatloaf is perfectly cooked. Insert it into the center of the meatloaf and look for a temperature of 160°F.
- Add a glaze halfway through: Brushing on the sauce twice helps build a sticky, caramelized topping that’s irresistible.
Storage and Leftovers
Bacon Wrapped Meatloaf makes for fantastic leftovers:
- Refrigeration: Store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze slices of cooked meatloaf wrapped in foil or stored in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave or oven, adding a little extra ketchup if needed to keep it moist.
Pairing Suggestions
This hearty Bacon Wrapped Meatloaf pairs well with:
- Mashed potatoes: Creamy mashed potatoes are the perfect side dish for soaking up the savory juices from the meatloaf.
- Roasted vegetables: Carrots, Brussels sprouts, or green beans roasted with olive oil and garlic provide a great contrast in flavor and texture.
- Mac and cheese: A cheesy, indulgent side like mac and cheese complements the richness of the meatloaf.
- Salad: A light green salad with a tangy vinaigrette offers a refreshing balance to the savory meatloaf.