Bacon Wrapped Meatloaf

Name: Bacon Wrapped Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 2 tablespoons Dijon mustard; 2 tablespoons maple syrup; 2 pounds lean ground beef; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried thyme; 1 cup parmesan; 8 lices Bacon

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 25 mins
Servings
4 servings
Calories
334 kcal
Course
Main Course
Cuisine
American

Bacon Wrapped Meatloaf

Winston Campbell

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This bacon wrapped meatloaf is amazing. The bacon imparts a wonderful smoky flavor and helps keep the meat extra juicy.

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Ingredients

Servings

Glaze:

2 tablespoons Dijon mustard
2 tablespoons maple syrup

Meatloaf:

2 pounds lean ground beef 85/15
1 teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 cup parmesan grated
8 lices Bacon

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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

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
To ensure the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as possible when mixing and shaping it.
The best way to vary this recipe is to use different spices. Good options include paprika or smoked paprika, chili powder, and cumin. You can add a teaspoon of each additional spice. You can also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.
I use a loaf pan to shape the meatloaf but bake it on a large baking sheet. Baking a meatloaf in a loaf pan makes it soggy.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. It's best to keep the leftover meatloaf intact rather than slicing it and reheat it in a 350°F oven to help the bacon regain some crispiness. If you prefer to slice the leftover meatloaf, reheat it in the microwave (covered) at 50% power.