Bacon Wrapped Meatloaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
American
Bacon Wrapped Meatloaf
Description
Bacon Wrapped Meatloaf uses ground beef seasoned with kosher salt, black pepper, garlic powder, onion powder, thyme, and grated parmesan. The meat is shaped into a loaf, wrapped in bacon slices, and placed on a wire rack over a baking sheet lined with foil. This setup helps air circulate, resulting in crisp bacon and preventing sogginess.
A glaze made from Dijon mustard and maple syrup is brushed onto the meatloaf before baking and again partway through cooking to build flavor layers and give the bacon a shiny finish. Baking occurs at 350°F until the bacon crisps and the meatloaf reaches safe internal temperature.
This meatloaf serves as a hearty entrée with a combination of savory, herbal, and sweet notes. The bacon wrapping adds texture contrast and additional flavor to the juicy meat core. Variations can include different spices to adjust flavor profiles.
Proper salt type and amount are important to avoid over-seasoning, and minimal handling of the meat mixture helps keep the loaf tender. Leftovers are best reheated whole to maintain bacon crispiness.
Ingredients
Glaze:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
Meatloaf:
- 2 pounds ground beef 85/15, lean
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon thyme dried
- 1 cup parmesan grated
- 8 lices Bacon
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
- In a small bowl, whisk the Dijon mustard and maple syrup to make the glaze. Divide the glaze into two equal portions. Set it aside.
- In a large bowl, mix the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and parmesan.
- Shape the mixture into a loaf using a standard loaf pan. Line the loaf pan with cling wrap, add the meatloaf mixture, pressing it in to create a loaf shape. Once it's shaped, invert it onto a baking sheet and discard the cling wrap.
- Wrap the meatloaf with the bacon slices, tucking their edges under.
- Place the wrapped meatloaf on the prepared rack. Brush it with half the glaze. Bake for 30 minutes.
- Remove the meatloaf from the oven. Using a clean pastry brush, brush it with the remaining glaze. Return it to the oven and bake it until the bacon is crisp and the meatloaf's internal temperature reaches 160°F, about 30 more minutes.
- Allow the meatloaf to rest for 10 minutes before slicing it into eight thick slices and serving.
Notes
- Use Diamond Crystal kosher salt or adjust amounts if using other salts like Morton.
- Handle the meat mixture gently and minimally for a light texture.
- Consider adding spices like paprika, chili powder, or cumin for variation.
- Store leftovers in airtight container for 3-4 days; reheat whole in oven to keep bacon crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 334kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Sodium | 625mg | 26% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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