This simple bacon wrapped meatloaf recipe makes a moist, tender meatloaf that everyone loves! A favorite, updated classic recipe in my house!
My family has always loved meatloaf. Always. It is one of the meals that I know I can prepare and everyone will love. But, then a while back I started making this meatloaf recipe that I wrapped in bacon and oh my goodness gracious, it was like we’d never had meatloaf before in our lives. Everyone went back for seconds and then asked for leftovers the next day for lunch.
While the bacon definitely gives this meatloaf recipe an extra bit of smokey flavor, it also adds to the tenderness of this meatloaf. As the bacon renders in the oven, all of that seeps into the meatloaf as it bakes to give you one of the juiciest meatloaf recipes you’ve ever made. It’s amazing! And let’s not even get me started on that dry rub! Gosh, pure perfection on this!
Here’s my bacon wrapped meatloaf recipe. Give it a try sometime soon. I really think you’ll love it, too!
Bacon Wrapped Meatloaf Recipe
Ingredients
- 2 pounds ground beef
- 1/2 bell pepper, deseeded and chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1/2 cup quick-cooking oats
- 1/3 cup ketchup
- 7-10 slices bacon
- 2 tablespoons spicy brown sugar dry rub
Instructions
- Preheat oven to 375º F.
- Add ground beef, green pepper, onion, garlic, Worcestershire sauce, salt, black pepper, egg, and oats to a large bowl. Mix together until well combined.
- Shape meat into a rectangular shaped loaf and place on a broil pan that has been sprayed with nonstick cooking spray or lightly greased with olive oil for easy cleanup. Spread ketchup on top of loaf and place bacon slices on top, tucking edges underneath. Sprinkle liberally with spicy brown sugar dry rub.
- Bake for 1 hour, until internal temperature registers 155º F – 165º F, based on your preference.
- Remove from oven and allow to rest about 10 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
(opps…hit the wrong key…continued). Wrapped Meatloaf earned 8 thumbs up. Not too spicy for the 9-yr old picky eater, not too sweet for the oldster & I left out the salt mixed into the meat for the Low Sodium Dieter. We used 15% fat ground beef, so it stayed moist. Next time, I would like to add some of the dry rub in the meat itself…hummmmm. A recipe we will be adding to the family cook book! Thank you!
I made this meatloaf tonight, mostly because I wanted to change things up in regards to “meatloaf recipes”. Overall, it was alright. I believe it definitely needed longer than an hour as it was not cooked completely through and the bacon was still quite undercooked, and it also turned out a bit dry. Unfortunately I wasn’t particularly a fan of the recipe, but I’m sure with a bit of tweaking and straying from the original path, it could be a lot better.
My boyfriend made this for me last night. I really appreciate him taking the time and making me something I’ve been asking for for the last 3 weeks but I had some issues with this recipe. The meatloaf turned out dry, really dry, but what surprised me the most was that the loaf was still very pink in the middle and the bacon a lot undercooked. The entire thing was also very lacking in flavor. Mind you, he followed the recipe to the tee. While I can deal with dry meatloaf, what I can’t deal with the fact that I have had the runs all day. I tend to have a stomach of steel and would have questioned if the ingredients had been sitting in the fridge for a few days but everything was bought fresh and immediately prepared.
To conclude, this wasn’t my favorite meatloaf recipe, not the worst but next time we’ll stick with the Heinz recipe. Also, my boyfriend was nice in his review. I didn’t appreciate it so much that you deleted it.
I give this meatloaf 10 stars!!! I absolutely love it!!! For those who may have had problems with the lack of moistness in the meatloaf, I would advise using an 85-15 percentage to lock in the moisture. Also, remember, every oven cooks differently. My oven is very old, and tends to cook hotter than others I’ve used. Hope these tips help. Happy eating!!! 🙂
I’m just thrilled you liked it so well, Andrea! Thanks so much for the tips about the ovens. Thanks! xo
Tried this and it turned out GREAT!!! Love meatloaf and with it being wrapped in bacon it makes it even better. Thanks for sharing.
Lenny
I’m so glad you enjoyed it!!! xo
I made this a while back. Want to make it again and can’t find dry rub recipe anywhere! Can u help?? I loved it and want to make it for my sons birthday.
Hi Lisa,
I am so glad your family enjoyed it! Happy birthday to your son!!! Here is the link to the dry rub that I use with this recipe: https://addapinch.com/spicy-brown-sugar-dry-rub-recipe/
Made this but put bacon on bottom, Lined meatloaf pan with strips of bacon up the sides. brushed bacon with ketchup and sprinkled with dry rob. Then put meat mixture in and folded bacon over top of meat. When done flipped it over onto pan with foil and made bacon crisp under broiler. Grammy great!!
Made our bacon wrapped meatloaf last night after dinner for tonight – my husband had to try it last night around 10:00 pm to make sure it was good! Comment from him “Don’t lose this recipe! Can’t wait for dinner tomorrow – may need to have for lunch instead!” Can’t give you enough stars on this one! By the way I used 93/7 meat!
Thank you for your recipe
Thanks, Jeannie. I’m so glad your husband loved his taste of the meatloaf last night and hope he enjoys it today.