✨Meatloaf Wrapped in Bacon Recipe ✨
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Ingredients🎉
grass-fed ground beef 1lb
smoky bacon 6 strips
extra virgin olive oil 1 tablespoon
garlic, minced 2 cloves
large white onion, minced
carrot, shredded 1½ tablespoons
1 teaspoon italian seasoning
3 teaspoon worcestershire sauce
2 tablespoons beef broth
1 tablespoons heaping tomato paste, or marinara sauce
1½ teaspoons salt
2 teaspoons pepper
2 teaspoons dijon mustard
1/2 cup of breadcrumbs
1 egg
2 tablespoons fresh parsley
Glaze/sauce🎉
ketchup ½ cup
brown sugar ¼ cup
cayenne powder ¼ teaspoon
paprika ⅛ teaspoon
dijon mustard 1 tablespoon
apple cider vinegar 1 tablespoon
salt and pepper, to taste
How to🎉
1 Preheat the oven to 350°
2 In a medium saute pan, heat the extra olive oil on med-high. Add garlic, onion, and carrot in oil and cook for 8-10 min or until soft.
3 Add the Italian seasoning, salt, pepper, and tomato paste,
Now goes in the Worcestershire sauce, Dijon mustard, and beef broth. Mix well and set aside to cool.
5 In a large bowl mix the grass-fed beef, onion mixture, bread crumbs and egg.
6 Lay out the bacon strips, barely overlapping each other
7 Form the meat into a rectangle loaf to fit the bacon. Now wrap one side with the bacon then the other. You want them to slightly overlap each other.
8 Move to a cooking sheet with a rack Plare seam-side down.
9 Bake for 30 minutes. While the loaf is cooking, whisk all the glaze ingredients in a bowl. After 30 minutes up, turn the oven temp to 450°. Cook for 10 minutes.
11 After 10 minutes, brush on ¾ of the glaze around the whole meatloaf.
12 Bake for 10 - 15 minutes more or until the internal temp is 160°. Let the loaf rest for 10 minutes. Slice, and brush the remaining glaze on top if desired.
Making a bacon-wrapped meatloaf at home can truly elevate your comfort food experience. I’ve tried many variations, and what I love most about this recipe is the combination of grass-fed ground beef mixed with fresh ingredients like garlic, onions, and shredded carrots — which add moisture and subtle sweetness. One tip for extra flavor is to allow the onion and carrot sauté to cool before mixing it into the beef. This prevents premature cooking of the egg and breadcrumbs and helps everything bind together nicely. Using smoky bacon strips layered carefully around the loaf not only keeps it juicy but also infuses the meat with smoky, salty goodness. The glaze is another highlight. I often adjust the cayenne powder to suit my heat preference, sometimes adding a bit more for a spicy kick. The mixture of ketchup, brown sugar, Dijon mustard, and apple cider vinegar creates a delightful balance between sweet, tangy, and smoky flavors. Brushing the glaze multiple times during baking helps build a sticky, caramelized coating that looks as good as it tastes. When baking, placing the meatloaf on a rack inside the baking sheet allows the fat from the bacon to drip away, preventing sogginess. I recommend using a meat thermometer to ensure the internal temperature reaches 160°F — this guarantees safety but keeps the meat tender. Letting the meatloaf rest after baking is vital. It helps redistribute the juices so every slice is moist and flavorful. If you want to add a fresh touch, sprinkling chopped fresh parsley just before serving brightens the dish. This recipe is very versatile: you can swap grass-fed beef with ground turkey or a combination of beef and pork, adjust seasonings to your liking, and serve with classic sides like mashed potatoes or roasted vegetables. It’s a wonderful recipe to try on weekends or for family dinners that impress! Overall, bacon-wrapped meatloaf is a comforting, crowd-pleasing dish that combines simple ingredients with thoughtful preparation to deliver rich flavors and satisfying textures every time.
