Bacon-Wrapped Meatloaf (Juicy, Smoky & Impossible to Ignore)

Let me start with a bold statement.

If you wrap something in bacon, people will eat it.
If you wrap meatloaf in bacon? People will remember it.

The first time I made bacon-wrapped meatloaf, I didn’t say a word. I just set it on the table. The smell alone made everyone pause. Then came the crispy bacon on the outside, the juicy meat inside, and suddenly there were no leftovers. Suspiciously no leftovers.

This recipe takes classic meatloaf and gives it a smoky, crispy upgrade that feels special without being complicated. Because yes, it looks impressive but no, it’s not hard.

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Why Bacon-Wrapped Meatloaf Is Worth Making

Here’s why I keep coming back to this recipe:

• Bacon keeps the meatloaf juicy
• Crispy outside, tender inside
• Big “wow” factor with minimal effort
• Perfect for family dinners or guests
• Smells incredible while baking

Key point: Bacon isn’t just for looks it locks in moisture and flavor.

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What Does Bacon-Wrapped Meatloaf Taste Like?

It tastes rich, savory, and deeply comforting.

The meatloaf inside is soft and flavorful, while the bacon on the outside turns crispy and smoky. Add the sweet-tangy glaze on top, and you get layers of flavor in every bite.

Is it indulgent? Yes.
Is it worth it? Also yes.

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Ingredients for Bacon-Wrapped Meatloaf

Nothing fancy here just smart comfort food ingredients.

Meatloaf Ingredients

• 1½ pounds ground beef (80/20 works best)
• 1 cup breadcrumbs
• 2 large eggs
• ¾ cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ⅓ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning

Bacon Wrap

• 10–12 slices bacon (regular cut works best)

Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon mustard

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How to Make Bacon-Wrapped Meatloaf (Step-by-Step)

Let’s do this properly. No shortcuts. No regrets.

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or place a wire rack over a baking tray. A rack helps bacon crisp better, but both work.

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Step 2: Create the Moisture Base

In a large bowl, mix:

• breadcrumbs
• milk
• eggs

Let it soak for about 1 minute.

Yes, it looks boring. No, you cannot skip it.

Key point: This step keeps your meatloaf moist and tender.

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Step 3: Add the Flavor Builders

Add:

• chopped onion
• garlic
• ketchup
• Worcestershire sauce
• salt, pepper, smoked paprika, Italian seasoning

Stir gently. At this point, things start smelling very serious.

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Step 4: Add the Meat (Gently!)

Add the ground beef and mix just until combined.

This is not the time to overmix. Overworked meatloaf becomes tough, and bacon can’t save everything.

Key point: Gentle mixing = juicy meatloaf.

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Step 5: Shape the Meatloaf

Transfer the mixture onto your prepared baking sheet and shape it into a loaf.

Keep it compact but not packed tight. Think “comfortable loaf,” not brick.

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Step 6: Wrap It in Bacon

Lay bacon slices slightly overlapping and wrap them around the meatloaf, tucking the ends underneath.

Make sure the bacon covers most of the surface.

This is where things start looking very exciting.

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Step 7: Make the Glaze

In a small bowl, mix:

• ketchup
• brown sugar
• mustard

Taste it. Adjust sweetness if needed. I usually add a little extra sugar because balance is important.

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Step 8: Glaze and Bake

Brush half of the glaze over the bacon-wrapped meatloaf.

Bake uncovered for 45 minutes.

Remove from oven, brush on the remaining glaze, and return to the oven for another 15–20 minutes until the bacon is crispy and the meatloaf is cooked through.

Your kitchen will smell unbelievable.

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Step 9: Rest Before Slicing

Let the meatloaf rest for 10 minutes.

This helps the juices settle and keeps slices neat.

Key point: Resting keeps the meatloaf juicy.

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Step 10: Slice and Serve

Slice carefully and admire that crispy bacon layer.

Serve warm and enjoy the silence at the table. That’s the sound of success.

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My Best Bacon-Wrapped Meatloaf Tips

• Use regular-cut bacon (thick-cut takes longer to crisp)
• Don’t overlap bacon too much
• Glaze twice for extra flavor
• Use a rack if you want crispier bacon

Key point: Crispy bacon + juicy meatloaf = perfect balance.

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What to Serve with Bacon-Wrapped Meatloaf

This meatloaf loves classic sides:

• Mashed potatoes
• Roasted vegetables
• Green beans
• Simple salad (for balance… kind of)

Leftovers also make an incredible sandwich the next day.

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Can You Make It Ahead?

Yes, and it works beautifully.

• Assemble the meatloaf and wrap in bacon
• Refrigerate up to 24 hours
• Bake when ready

You can also freeze cooked slices for quick meals.

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Final Thoughts (From Someone Who Believes in Bacon)

Bacon-wrapped meatloaf is comfort food turned up a notch.

It’s familiar, indulgent, and just fancy enough to feel special without trying too hard. It’s the kind of dinner that makes people ask for the recipe and that’s always a win.

So tell me… extra glaze on top or on the side?
Because there is a right answer 😄