Bacon Wrapped Meatloaf

With the cold and rainy weather of last week, I felt the urge to make some classic comfort food.  One of my favorite recipes for meatloaf comes from “The Perfect Recipe” by Pam Anderson.  Pam is a contributer to America’s Test Kitchen and her cookbook is filled with the perfect recipes for classic american cuisine.  I did alter glaze recipe to make extra because my family loves it so much!




Bacon Wrapped Meatloaf


Brown Sugar Ketchup Glaze

  • 1/4 cup ketchup
  • 1/4 cup chili sauce
  • 4 tablespoons light or dark brown sugar
  • 4 teaspoons cider or white vinegar

Meat Loaf

    • 2 teaspoons vegetable oil
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 2 large eggs
    • 1 teaspoon dried thyme
    • 1 TBSP kosher salt
    • 1/2 teaspoon cracked black pepper
    • 2 teaspoons Dijon mustard
    • 2 teaspoons Worchestershire sauce
    • 1/4 teaspoon hot red pepper sauce
    • 1/2 up milk, buttermilk or low-fat plain yogurt
    • 2 pounds meat-loaf mix (I use ground beef, but you can try 2 parts ground beef to 1 part ground turkey if you like)
    • 2/3 cups crushed saltine crackers (about 16)
    • 1/3 cup minced parsley
    • 6 ounces thin-sliced bacon
    • Glaze


Brown Sugar Glaze

Mix all ingredients in a small bowl; set aside.

Meat Loaf

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers(or oatmeal or bread crumbs), parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.  Place the 2nd half of the glaze in a small pot on the stove and heat over low heat until ready to serve.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

16 thoughts on “Bacon Wrapped Meatloaf”

  1. I made this yesterday for dinner–wow, is that good! As a confirmed carnivore, it really worked for me. My daughter also loved it. Thanks for sharing! 😉

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  3. Yes! This is my favorite meatloaf recipe, too. We joke that this recipe is the reason my husband keeps me around. It’s the recipe he requests for his birthday. I was a confirmed meatloaf-hater until I tried it. And we ALWAYS double the glaze. Sometimes, I make it into two meatloaves – more end pieces!

  4. I’ve made this recipe dozens of times and it is always a hit. I had some folks come over who don’t eat pork, so I made this with ground turkey and skipped the bacon. Since turkey is pretty bland I punched up all the spices just a little to get it some more flavor. I substituted smoked tabasco sauce and added a teaspoon of liquid smoke to make up for the loss of the bacon smokiness. The turkey version was also excellent.

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