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Bacon Wrapped Meatloaf
4.6 from 58 votes

Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf combines ground pork and beef seasoned with fresh herbs, garlic, and balsamic vinegar, enclosed in woven bacon strips. The meatloaf is baked until the bacon crisps and the interior cooks through, resulting in a rich, savory dish with a smoky bacon crust. This preparation balances moistness and flavor depth and is suitable for hearty dinners.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 970 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 6 cloves garlic minced
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 egg
  • 1 tablespoon thyme chopped, fresh
  • 1 tablespoon Montreal steak seasoning
  • 2 tablespoons balsamic vinegar
  • ½ cup breadcrumbs Italian style
  • 10 lices Bacon not thick-cut, traditional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Heat the olive oil in a large skillet on the stove over medium high heat.
  3. Add the onions, saute for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and set aside.
  4. Add the ground pork, ground beef, eggs, thyme, steak seasoning, balsamic vinegar and breadcrumbs to a large bowl.
  5. Add the cooked onion and garlic, then use your hands to combine everything.
  6. Once the mixture is combined, weave the 10 strips of bacon together on a cutting board.
  7. Place the meatloaf mixture on top of the bacon.
  8. Wrap the bacon around the meatloaf.
  9. Grab a metal baking rack, and place on the bottom of the meatloaf.
  10. Flip the meatloaf over onto the baking rack, then place the baking rack on a foil lined baking sheet.
  11. Place in the oven and cook for 1 hour.
  12. Let rest for 10 minutes before slicing.

Notes

  • Use gluten-free Italian breadcrumbs to adapt this recipe for gluten intolerance.
  • Keto-friendly versions can use pork panko crumbs instead of traditional breadcrumbs.
  • Prepare the meatloaf up to two days ahead and keep refrigerated until baking.
  • Ensure the internal temperature reaches 160°F for safe consumption.
  • Leftover meatloaf keeps refrigerated for up to four days and can be frozen up to four months.

Nutrition Information

Calories 970kcal (49%) Carbohydrates 18g (6%) Protein 51g (102%) Fat 75g (115%) Saturated Fat 26g (130%) Cholesterol 280mg (93%) Sodium 739mg (31%) Potassium 901mg (19%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 280mg (6%) Vitamin C 8.3mg (9%) Calcium 113mg (11%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 970

% Daily Value*

Calories 970kcal 49%
Carbohydrates 18g 6%
Protein 51g 102%
Fat 75g 115%
Saturated Fat 26g 130%
Cholesterol 280mg 93%
Sodium 739mg 31%
Potassium 901mg 19%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 280mg 6%
Vitamin C 8.3mg 9%
Calcium 113mg 11%
Iron 5.4mg 30%

* Percent Daily Values are based on a 2,000 calorie diet.