Bacon-Wrapped Meatloaf Recipe
Bacon-Wrapped Meatloaf is so flavorful and juicy. I'm showing you how to wrap the bacon so it's not a hassle and it bakes nice and crispy.
Ingredients
- 1 largeegg
- ½ cupdry breadcrumbs
- 2 tbsp.ketchup
- 1 tbsp.worcestershire sauce
- 2 tsp.italian seasoning
- ½ tsp.garlic powder
- ½ tsp.onion powder
- 1 tsp.salt
- 2 lbs.lean ground beef
- 4 tbsp.barbecue sauce, divided
- 8slices of bacon
Directions
- 1
Preheat oven to 350°F. Line a large baking sheet with parchment paper or foil (don’t use a bread/loaf pan).
- 2
Crack the egg into a large bowl and then use a fork to lightly beat it. To the egg add the breadcrumbs, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, and salt. Stir to mix it well.
- 3
Add the ground beef and use your hands to mix it just until it looks fairly evenly incorporated, being careful to not overmix.
- 4
Transfer meat to a baking sheet and form into a 10 x 5 inch loaf.
- 5
Spread 2 tablespoons of the barbecue sauce on top of the meatloaf.
- 6
Drape the bacon slices over the top of the loaf, so that it covers the top and hangs down the sides. Tuck the ends of the bacon under a little bit so that the weight of the ground meat holds them in places as the bacon cooks and shrinks a bit. But don’t wrap them all the way under or they will be rubbery under there.
- 7
Bake for 45 minutes.
- 8
Brush the remaining 2 tablespoons of barbecue sauce over the bacon on the top and sides of the loaf. Bake, until internal temperature on an instant read thermometer is 160°F, about 15-20 minutes more.*
- 9
Remove the meatloaf from oven and rest at room temperature for 10 minutes. To slice, place blade of knife between two slices of bacon and slice downwards – you get nicer slices this way than if you cut through the bacon strips.