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Bacon-Wrapped Meatloaf

3 to 4 loaves
Bacon-Wrapped Meatloaf
Baked Egg and Vegetables stuffed meatloaf covered with baconShutterstock
3 to 4 loaves


  • 1/2 cup ketchup or chili sauce
  • 1/4 teaspoon chili powder (if just using ketchup)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon olive oil or butter
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 clove garlic
  • 1 cup, packed crustless bread that has been ground in a food processor
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 pounds ground beef (not too lean), or a combination of 1 lb. beef, ½ lb. each pork and veal, room temperature
  • 1/2 teaspoon fresh thyme (optional)
  • 4 slices bacon (optional)
  • Salt and freshly ground pepper

Chef notes

Glaze up your meatloaf and wrap it in bacon for a delicious family dinner of the comfort food classic.

RELATED: How to Make Perfect Meatloaf



 Preheat the oven to 375 F.


In a saucepan, add the glaze ingredients and gently simmer. Set aside.


In a large sauté pan, heat the olive oil or butter. Add the onion, carrot, celery, garlic and a sprinkle of salt. Cook over medium heat for about 5 min, then remove from stove top to cool.


In a large bowl, soak the ground bread in the milk and mix until it dissolves into a paste.


In a small bowl, mix the eggs, ketchup, mustard and Worcestershire sauce. Add a good pinch of salt and several turns of freshly ground black pepper.


In a larger bowl, gently mix the meats (if using more than one kind) and lightly season with salt and pepper. Add egg mixture, bread mixture and sautéed vegetables. Add the thyme, if using. With a spatula, gently but thoroughly mix all together, careful not to overwork the mixture. At this point, I like to fry a small amount so I can check if the meat needs more seasoning.


Once you're happy with your seasoning, form the meat mixture into two, three or four loaves. Place them on a rimmed baking sheet or a baking dish with plenty of room around each loaf. Brush with half the glaze. If using bacon, arrange the slices over the top, tucking the ends underneath the sides of the loaf.


Bake until the bacon is crisp and a meat thermometer measures 160°F, about 45 minutes to an hour depending on the size of your loaves. Allow to rest 10 to 15 minutes, tented with foil. Slice and serve with extra glaze if desired.