Description
This candied bacon wrapped meatloaf features a sweet, smoky, caramelized bacon crust wrapped around a tender, juicy meatloaf. It’s a quick and easy comfort food that looks fancy enough for company but comes together with minimal effort.
Ingredients
Scale
- 2 lbs (900g) ground beef (80/20 blend)
- 1 cup (120g) breadcrumbs (plain or Italian, panko preferred)
- 2 large eggs, lightly beaten
- ½ cup (120ml) whole milk
- ¼ cup (60ml) ketchup
- 2 tablespoons (30ml) Worcestershire sauce
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 12–16 slices thick-cut bacon (about 1 lb / 450g)
- ½ cup (100g) packed brown sugar
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon smoked paprika
- ¼ cup (60ml) ketchup (for glaze)
- 2 tablespoons (25g) packed brown sugar (for glaze)
- 1 tablespoon (15ml) apple cider vinegar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment and place a wire rack on top.
- Make the candied bacon coating: In a small bowl, mix together the brown sugar, cayenne pepper, and smoked paprika. Set aside. Lay bacon strips on a piece of parchment paper, slightly overlapping to form a rectangle large enough to wrap around the meatloaf. Sprinkle about half the brown sugar mixture evenly over the bacon, pressing gently.
- Sauté the aromatics: In a small skillet over medium heat, add a drizzle of oil and cook the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Let cool for a few minutes.
- Mix the meatloaf: In a large mixing bowl, combine the ground beef, breadcrumbs, beaten eggs, milk, ketchup, Worcestershire sauce, sautéed onion and garlic, salt, pepper, thyme, and oregano. Use your hands to mix gently until just combined. Do not overmix.
- Shape the loaf: Transfer the meat mixture onto the center of the bacon rectangle. Shape into a loaf about 8 inches long and 4 inches wide, keeping it uniform in thickness.
- Wrap with bacon: Carefully fold the bacon strips up and over the meatloaf, overlapping slightly. The sugar coating should be on the outside. Tuck any excess bacon underneath the loaf.
- Apply more candied coating: Sprinkle the remaining brown sugar mixture over the wrapped bacon, pressing gently to adhere.
- Bake the meatloaf: Place the wire rack with the meatloaf into the preheated oven. Bake for 45 minutes.
- Make the glaze (optional): While the meatloaf bakes, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. Set aside.
- Glaze and finish baking: After 45 minutes, carefully remove the meatloaf from the oven. Brush the top and sides generously with the glaze. Return to the oven and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C) in the center.
- Rest before slicing: Let the meatloaf rest on the wire rack for 10 minutes.
- Slice and serve: Use a sharp knife to cut thick slices—about 1 inch each. Serve immediately.
Notes
Use thick-cut bacon only; thin bacon will burn. Don’t skip the wire rack—it ensures crispy bacon all around. Let the meatloaf rest for 10 minutes before slicing to prevent crumbling. For best results, use 80/20 ground beef. The glaze is optional but highly recommended for extra flavor and shine.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1 inc
- Calories: 485
- Sugar: 16
- Sodium: 890
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 1
- Protein: 32
Keywords: candied bacon wrapped meatloaf, bacon wrapped meatloaf, meatloaf with bacon, candied bacon, comfort food, easy dinner, ground beef recipe