Description
A game-changing, juicy meatloaf wrapped in smoky bacon and topped with a sweet, tangy glaze. This easy weeknight dinner stays moist, requires minimal active prep, and is kid-approved.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 lean-to-fat ratio)
- 0.5 lbs ground pork (optional)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup plain dried breadcrumbs (or Panko)
- 1 large egg
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10–12 slices thick-cut bacon
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- In a large mixing bowl, combine ground beef, ground pork, diced onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, mustard, parsley, salt, and pepper. Mix gently with hands until just combined; do not overmix.
- Transfer the meat mixture to the prepared baking sheet and shape into a loaf, approximately 9 inches long and 4 inches wide, with a slightly rounded top.
- Wrap the bacon strips around the loaf, overlapping slightly to cover the meat. Tuck ends under to secure.
- Bake the loaf for 40 minutes.
- While the loaf bakes, whisk together ketchup, brown sugar, apple cider vinegar, mustard, and garlic powder. Heat briefly in microwave or saucepan to dissolve sugar.
- Remove the loaf from the oven and brush the glaze generously over the top and sides, ensuring it gets into the bacon gaps.
- Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Slice into 1-inch thick pieces and serve with extra glaze.
Notes
Do not overmix the meat to avoid a tough texture. Use thick-cut bacon to prevent shrinking and falling off. Let the meatloaf rest for 10 minutes before slicing to retain juiciness. The internal temperature should reach 160°F. You can make the loaf up to 24 hours in advance and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 12
- Protein: 35
Keywords: bacon wrapped meatloaf, juicy meatloaf, easy dinner, weeknight meals, sweet and savory, comfort food, family friendly