Indulge in Ultimate Comfort: The Best Bacon Wrapped Meatloaf Recipe with a Sweet Brown Sugar Glaze

Prepare to discover your new favorite family dinner: this incredibly easy, undeniably delicious bacon wrapped meatloaf! Marrying the savory depth of classic meatloaf with the smoky, crispy goodness of bacon and a luscious brown sugar glaze, this dish is a true culinary revelation. It’s the ultimate comfort food, elevated to mouth-watering perfection, and guaranteed to become a cherished staple in your recipe collection. Serve it alongside creamy mashed potatoes or a lighter mashed cauliflower for a complete meal that will satisfy even the pickiest eaters and leave everyone asking for seconds.

Why This Bacon Wrapped Meatloaf Will Become Your Go-To Recipe

This isn’t just any meatloaf; it’s a masterpiece of flavor and simplicity designed to impress without the stress. Here’s what makes this bacon wrapped meatloaf recipe truly exceptional:

• An Irresistible Flavor Fusion: This recipe takes the traditional comfort of meatloaf and elevates it with a simple yet brilliant twist. The bacon doesn’t just add a beautiful presentation; it infuses the entire loaf with a delightful smoky savoriness. Combined with a rich, juicy meatloaf base and a sweet, tangy brown sugar glaze, every bite is a harmonious balance of flavors that will dance on your palate. It’s a game-changer for anyone who loves the classic but craves something extra special.
• Surprisingly Simple to Prepare: Don’t let the “bacon wrapped” part intimidate you. This recipe is genuinely as easy as making a traditional meatloaf! The step of wrapping the bacon around the loaf is quick and requires virtually no extra time beyond your usual prep. Plus, the cooking time remains consistent with conventional meatloaf, meaning you get a gourmet-looking and tasting dish without adding complexity to your kitchen routine. It’s perfect for busy weeknights or a relaxed weekend meal.
• Delightful Leftovers for Days: One of the many joys of this bacon wrapped meatloaf is how wonderfully it keeps. Stored in an airtight container in the refrigerator, leftovers remain fresh and delicious for up to 5 days. These slices are fantastic for quick lunches, hearty sandwiches, or even chopped up for a creative hash. For the best texture, especially to keep the bacon from becoming too soft, simply reheat slices in the oven. This makes it an ideal candidate for meal prepping, ensuring you have tasty, satisfying meals ready to go throughout the week.
• A Guaranteed Family Favorite: This dish has a universal appeal that makes it a surefire hit with adults and children alike. The comforting, familiar taste of meatloaf, coupled with the exciting addition of bacon, creates a meal that everyone looks forward to. It’s robust enough for a satisfying dinner, yet refined enough to impress guests. Get ready for empty plates and requests for “more of that bacon meatloaf!”

Essential Ingredients for the Perfect Bacon Wrapped Meatloaf

Creating an outstanding bacon wrapped meatloaf starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect texture and unforgettable flavor profile.

• Ground Beef: For this recipe, lean ground beef (like 90/10 or 85/15) is highly recommended. The leaner beef helps to balance the fat content from the bacon, ensuring your meatloaf is flavorful and moist without being overly greasy. It also contributes to a firmer, more desirable texture. If you prefer, you can substitute ground turkey for a lighter option, or even use a combination of beef and turkey for a unique blend of flavors. Whichever you choose, aim for good quality meat for the best results.
• Bacon: This is where the magic happens! It’s crucial to use regular-cut bacon rather than thick-cut bacon for this recipe. Since the bacon cooks simultaneously with the meatloaf, regular slices ensure that everything cooks completely and evenly. Thick-cut bacon can take longer to render and crisp up, potentially leading to a dry meatloaf by the time the bacon is perfectly done. Opt for a good quality, smoky bacon to maximize flavor.
• Breadcrumbs: Breadcrumbs are indispensable for creating a moist and tender meatloaf. They act as a binder, helping the meat mixture hold its shape, and they absorb juices, preventing the meatloaf from becoming dense or dry. While plain breadcrumbs work perfectly, don’t hesitate to experiment! Italian breadcrumbs, with their blend of herbs and spices, can add a wonderful layer of flavor that complements the savory meat and sweet ketchup glaze beautifully. For gluten-free options, use gluten-free breadcrumbs or crushed pork rinds.
• Aromatics (Yellow Onion, Green Bell Pepper, Garlic): These foundational ingredients are critical for building a deep, complex flavor in your meatloaf. Finely diced yellow onion and green bell pepper add a subtle sweetness and earthy undertone, while minced garlic provides an aromatic punch. Ensure they are finely chopped so they blend seamlessly into the meatloaf mixture, distributing their flavors evenly throughout.
• Milk & Eggs: These are essential for the meatloaf’s tender texture and binding. Milk (any kind, dairy or non-dairy) adds moisture, keeping the meatloaf from drying out, while eggs act as a crucial binder, holding the mixture together and preventing it from crumbling. These two ingredients contribute significantly to the overall succulence of the dish.
• Worcestershire Sauce: A secret weapon for adding an extra layer of savory depth, or “umami,” to the meatloaf. Just a tablespoon can transform the flavor, giving it a rich, complex note that enhances the beef. Look for a gluten-free version if needed.
• Salt & Freshly Ground Black Pepper: Simple seasonings, yet absolutely vital. Kosher salt and freshly ground black pepper bring out the best in all the other ingredients. Always season to taste, but the recommended amounts provide a perfect starting point.
• For the Glaze (Ketchup & Brown Sugar): The sweet and tangy glaze is the crowning glory of this bacon wrapped meatloaf. Ketchup provides a classic tomato base with a hint of acidity, while brown sugar adds a deep, caramel-like sweetness. Together, they create a sticky, glossy topping that caramelizes beautifully during baking, adding another dimension of flavor to every slice. You can also customize this glaze with a touch of Dijon mustard for tang or a pinch of cayenne for a subtle kick.

Expert Tips for a Flawless Bacon Wrapped Meatloaf

Achieving meatloaf perfection is simpler than you think with a few clever tricks up your sleeve. These expert tips will ensure your bacon wrapped meatloaf turns out juicy, flavorful, and beautifully cooked every time.

• Skip the Loaf Pan – Use a Baking Sheet! While traditional meatloaf often bakes in a loaf pan, we’re taking a different approach for this bacon wrapped version, and for good reason! Baking your meatloaf directly on a lightly greased baking sheet allows the bacon to crisp up much better on all sides, rather than steaming in a pan. It also enables any excess fat to drain away, preventing a greasy meatloaf. Don’t worry about the shape; the meatloaf mixture is firm enough to maintain its classic loaf form as it bakes, and you won’t taste or see any difference in structure once it’s cooked. It’s an easier cleanup too!
• Monitor Cook Time and Temperature: Every oven is a little different, so while an hour is a good guideline, it’s wise to start checking your meatloaf after about 45 minutes. The most reliable way to ensure doneness and prevent overcooking (which can lead to dry meatloaf) is to use an instant-read meat thermometer. The internal temperature of the meatloaf should reach 160° Fahrenheit (71°C). If you notice the top browning too quickly before the center is cooked through, simply loosely cover the meatloaf with aluminum foil. This helps to retain moisture and ensures the inside finishes cooking without the exterior becoming burnt.
• Achieving That Crispy Bacon Finish: Baking the bacon wrapped around the meatloaf will cook it through, but it won’t necessarily yield the same crispiness as pan-fried bacon. If you crave that extra crunch, here’s the trick: toward the end of the cooking time (when the meatloaf is nearly at 160°F), place the baking sheet under the broiler for a few minutes. Keep a very close eye on it! The broiler works quickly, and you want to crisp the bacon, not burn it or the sweet glaze. This step is optional but highly recommended for bacon lovers.
• Don’t Overmix the Meatloaf Mixture: When combining your ingredients for the meatloaf, resist the urge to overmix. Overworking the ground beef can lead to a dense, tough meatloaf rather than one that is tender and juicy. Mix with your hands until the ingredients are “just combined,” meaning everything is evenly distributed but you haven’t compressed the meat excessively. Gentle handling is key to a perfectly tender texture.
• The Importance of Resting: Once your meatloaf comes out of the oven, it’s crucial to let it rest for at least 5 minutes before slicing. Just like with a roast, this resting period allows the juices within the meat to redistribute throughout the loaf. Slicing too early will cause those flavorful juices to run out, resulting in a drier meatloaf. During this time, the internal temperature will also continue to rise slightly, ensuring it reaches its optimal doneness.

Delicious Variations & Customizations

One of the best things about comfort food recipes like bacon wrapped meatloaf is how adaptable they are. Here are some fantastic ways to customize this recipe to suit your dietary needs or simply to explore new flavors:

• Make it Keto-Friendly: With a few simple swaps, you can easily transform this delicious meal into a keto-approved dish. For the glaze, replace regular ketchup with a keto-friendly, sugar-free ketchup (or consider making your own low-carb ketchup). Swap brown sugar for a brown sugar substitute like Brown Swerve. In the meatloaf mixture, ditch the traditional breadcrumbs and use crushed pork rinds instead, which provide excellent texture and flavor while being zero carb. For the milk, opt for an unsweetened, low-carb dairy-free milk alternative (like almond milk). If you want to reduce carbs even further, you can omit the diced onion, using a little onion powder to maintain that savory flavor without the added carbohydrates. Remember that Worcestershire sauce does contain a small amount of sugar, so while these changes make the recipe significantly lower in carbs, it won’t be 100% sugar-free.
• Go Gluten-Free: Adapting this recipe for a gluten-free diet is straightforward. The primary change involves substituting regular breadcrumbs with high-quality gluten-free breadcrumbs. Also, ensure your Worcestershire sauce is certified gluten-free, as some brands may contain wheat. With these adjustments, you can enjoy all the comforting flavors without the gluten.
• Dairy-Free Option: If you’re avoiding dairy, simply swap the regular milk for an unsweetened non-dairy milk alternative, such as almond milk, soy milk, or oat milk. This simple change will make the meatloaf dairy-free without compromising on moisture or flavor.
• Spice it Up: For those who love a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce (like sriracha or tabasco) to the meatloaf mixture or directly into the brown sugar glaze. This will add a pleasant warmth and kick.
• Herbaceous Twist: Incorporate fresh or dried herbs into your meatloaf mixture for an aromatic boost. Fresh parsley, thyme, oregano, or rosemary, finely chopped, can add a wonderful garden-fresh flavor that pairs beautifully with the beef and bacon.
• Cheese Please: Who doesn’t love cheese? For an extra layer of richness, fold in about ½ cup of shredded cheddar, mozzarella, or a sharp provolone into the meatloaf mixture. Alternatively, sprinkle some cheese over the top of the meatloaf during the last 10-15 minutes of baking for a melted, gooey crust.
• Vegetable Boost: Enhance the nutritional value and flavor by adding finely grated vegetables to the meatloaf. Carrots, zucchini (squeezed of excess moisture), or finely chopped mushrooms can blend seamlessly into the mix, adding moisture and nutrients without altering the core flavor too much.

What to Serve with Your Perfect Bacon Wrapped Meatloaf

A show-stopping main dish like bacon wrapped meatloaf deserves equally delicious accompaniments. Here are some classic and creative side dish ideas to complete your meal:

• Creamy Mashed Potatoes: This is the quintessential pairing for meatloaf for a reason. The rich, buttery texture of mashed potatoes perfectly complements the savory meatloaf and provides an ideal canvas for soaking up any leftover glaze or juices.
• Mashed Cauliflower: For a lighter or lower-carb alternative to mashed potatoes, mashed cauliflower is an excellent choice. It offers a similar creamy texture and mild flavor that pairs beautifully with the robust meatloaf.
• Roasted Vegetables: A medley of roasted vegetables adds color, texture, and a healthy balance to the meal. Think roasted asparagus, green beans, carrots, Brussels sprouts, or broccoli. Toss them with a little olive oil, salt, pepper, and garlic powder, then roast until tender-crisp.
• Simple Side Salad: A crisp, refreshing green salad with a light vinaigrette can cut through the richness of the meatloaf, offering a fresh contrast.
• Garlic Bread or Dinner Rolls: Perfect for soaking up every last bit of that delicious glaze! Warm garlic bread or soft dinner rolls are always a welcome addition.
• Sweet Potato Fries: For a touch of sweetness and a different texture, crispy sweet potato fries can be a fun and flavorful side.
• Corn on the Cob: A classic summer favorite, corn on the cob provides a sweet and juicy complement to the savory meatloaf.

Storing and Reheating Leftovers

This bacon wrapped meatloaf is so good, you might not have many leftovers! But if you do, here’s how to properly store and reheat them to enjoy for days to come:

• Storage: Once the meatloaf has cooled completely to room temperature, slice any remaining portions and transfer them to an airtight container. This helps to prevent moisture loss and keeps the meatloaf fresh. Store in the refrigerator for up to 5 days.
• Reheating in the Oven (Recommended): For the best results, especially if you want to maintain some crispiness in the bacon, reheating in the oven is ideal. Preheat your oven to 300°F (150°C). Place individual slices of meatloaf on a baking sheet, cover loosely with foil (to prevent drying out), and bake for about 15-20 minutes, or until heated through. Remove the foil for the last few minutes if you want to crisp up the bacon further.
• Reheating in the Microwave: If you’re short on time, the microwave is a convenient option. Place a slice of meatloaf on a microwave-safe plate, cover with a microwave-safe lid or damp paper towel to retain moisture, and heat on high for 1-2 minutes, or until warmed through. Be aware that the bacon may lose some of its crispiness when reheated this way.
• Freezing Cooked Meatloaf: Cooked and cooled bacon wrapped meatloaf freezes exceptionally well. You can freeze the entire loaf (if you have a large one) or individual slices. Wrap the meatloaf tightly in plastic wrap, then an additional layer of aluminum foil, or place in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Freezing Uncooked Meatloaf: You can also prepare the meatloaf mixture (without the bacon) and freeze it before baking. Form the loaf, wrap it tightly, and freeze for up to 3 months. When ready to bake, thaw completely in the refrigerator, then wrap with bacon and bake as directed.

Frequently Asked Questions About Bacon Wrapped Meatloaf

Q: Can I prepare bacon wrapped meatloaf ahead of time?

A: Yes! You can prepare the meatloaf mixture (without the bacon) up to 24 hours in advance. Store it covered in the refrigerator. When you’re ready to bake, form the loaf, wrap with bacon, apply the glaze, and bake as instructed. You can also assemble the entire bacon wrapped loaf and refrigerate it for a few hours before baking.

Q: How do I know when my meatloaf is fully cooked?

A: The most accurate way to check for doneness is to use an instant-read meat thermometer. Insert it into the center of the thickest part of the meatloaf. It should register an internal temperature of 160°F (71°C). The bacon should be cooked and browned, and the glaze caramelized.

Q: Why is my meatloaf dry?

A: Dry meatloaf is often a result of overcooking or not having enough moisture/binder in the mixture. Ensure you don’t overcook it (use a thermometer!), and resist the urge to overmix the meatloaf ingredients, which can make it tough. The milk and eggs in this recipe are key for moisture and binding.

Q: Can I use ground turkey instead of ground beef?

A: Absolutely! Ground turkey makes for a delicious and slightly lighter meatloaf. If using very lean ground turkey, you might want to add an extra tablespoon of milk or a bit of olive oil to ensure it stays moist, as turkey is generally leaner than beef.

Q: What if I don’t have brown sugar for the glaze?

A: While brown sugar adds a lovely depth and caramelization, you can substitute it with granulated sugar mixed with a touch of molasses (about 1 teaspoon molasses per cup of granulated sugar). Alternatively, maple syrup or honey can also be used, though they will slightly alter the flavor profile of the glaze.

Q: My bacon isn’t getting crispy, what can I do?

A: As mentioned in the “Expert Tips,” for crispier bacon, place the meatloaf under the broiler for a few minutes at the very end of the cooking time. Watch it carefully to prevent burning the bacon or the glaze. Baking on a sheet pan instead of a loaf pan also aids in crisping.

Recipe By:

Jasmine Comer

Rated 5 stars from 1 vote

Bacon Wrapped Meatloaf with a Brown Sugar Glaze

Prep Time:

20 minutes

Cook Time:

1 hour

Rest Time:

5 minutes

Total Time:

1 hour 25 minutes

Easy, delicious bacon wrapped meatloaf is the dish you didn’t know you were missing! Savory and sweet, this take on a classic comfort food is mouth-wateringly good. Serve with mashed potatoes (or mashed cauliflower) for a dinner the whole family will love.

Jasmine Comer

Print Recipe

Pin Recipe

Remove Ads

Servings: 8

Equipment

• Oven
• Baking Sheet
• Cooking Spray
• Small Bowl and Whisk
• Large Bowl

Ingredients

For the Glaze

• ¼ cup
  ketchup
  (see Notes for variations)
• 2 tablespoons brown sugar (see Notes for variations)

For the Meatloaf

• 2 pounds ground beef (lean preferred, e.g., 85/15 or 90/10)
• 1 small yellow onion (diced)
• ½ of one green bell pepper (diced)
• 3 cloves garlic (minced)
• ⅓ cup milk (any kind, see Notes for dairy-free)
• 1 tablespoon Worcestershire sauce (ensure gluten-free if needed)
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup breadcrumbs (plain or Italian, see Notes for gluten-free/keto)
• 2 large eggs
• 10-12 slices bacon (uncooked, regular cut preferred)

Instructions

1. Preheat your oven to 350° Fahrenheit (175°C). Lightly coat a large baking sheet with cooking spray or line with parchment paper for easier cleanup, then set it aside. In a small bowl, whisk together the ketchup and brown sugar until well combined to create your glaze. Set this aside.
   
2. In a large mixing bowl, combine the ground beef, diced yellow onion, diced green bell pepper, minced garlic, milk, Worcestershire sauce, kosher salt, freshly ground black pepper, breadcrumbs, and eggs. Using your hands, gently mix all the ingredients until they are just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
   
3. Transfer the meatloaf mixture onto the prepared baking sheet. Using your hands, mold the mixture into a classic loaf shape. It should be roughly the size and shape of a standard loaf pan, typically around 8 inches long by 4 inches wide. Evenly spread about half of the prepared glaze over the entire top surface of the uncooked meatloaf.
   
4. Now, it’s time to wrap the bacon! Take each slice of uncooked bacon and lay it horizontally across the width of the meatloaf, slightly overlapping each strip. Gently tuck the ends of the bacon strips underneath the loaf to secure them. Once all the bacon is wrapped, you can brush with a little more of the remaining glaze if desired, ensuring an even coating.
   
5. Carefully place the baking sheet with the bacon wrapped meatloaf into the preheated oven. Bake for approximately 1 hour, or until the internal temperature of the meatloaf reaches 160° Fahrenheit (71°C) when measured with an instant-read thermometer. If the bacon or glaze appears to be browning too quickly, loosely tent the meatloaf with aluminum foil. Once cooked, remove from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring a tender and moist meatloaf. After resting, slice the loaf and serve with your favorite side dishes. Enjoy!

• Make it Keto: Use a keto-friendly ketchup (or make your own) and Brown Swerve or another erythritol-based brown sugar substitute for the glaze. In the meatloaf, swap out breadcrumbs for crushed pork rinds. Use an unsweetened, low-carb non-dairy milk (like almond milk). You can also skip the diced onion to save 1-2 carbs per serving; use a little onion powder if you want to maintain that flavor. Note that Worcestershire sauce does contain a small amount of sugar, so this recipe won’t be 100% sugar-free, but it will be significantly lower in carbs.
• Make it Gluten Free: Simply use gluten-free breadcrumbs and ensure your Worcestershire sauce is certified gluten-free.
• Make it Dairy Free: Substitute the regular milk with an unsweetened non-dairy milk, such as almond milk, soy milk, or oat milk.

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any sides. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. The result will be the weight of one serving.

Click for Nutrition Info

Approximate Information for One Serving

Serving Size:
1
serving


Calories:
393
cal


Protein:
29
g


Fat:
24
g


Saturated Fat:
9
g


Trans Fat:
1
g


Cholesterol:
139
mg


Sodium:
855
mg


Potassium:
539
mg


Total Carbs:
13
g


Fiber:
1
g


Sugar:
6
g


Net Carbs:
12
g


Vitamin A:
163
IU


Vitamin C:
8
mg


Calcium:
57
mg


Iron:
3
mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

Did You Make This Recipe?

We’d love to see your creations! Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Rate this Recipe
Tag @40Aprons on Instagram

Other Delicious Recipes You Might Enjoy!

• Marry Me Chicken
• Keto Meatloaf
• Instant Pot Stuffed Peppers
• Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
• Southwestern Egg Roll in a Bowl
• Bacon Wrapped Asparagus with Garlic Aioli
• Buffalo Burgers with an Easy Burger Sauce