Bacon-Wrapped Meatloaf With Tangy Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 to 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 2 lb (900 g) ground beef, 80/20
• 10–12 slices regular-cut bacon (about 12 oz / 340 g)
• 1 cup fresh breadcrumbs
• 2/3 cup milk
• 2 large eggs
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup (for meat mixture)
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt, 1 tsp black pepper
• 1 tsp smoked paprika, 1/2 tsp dried thyme
• For glaze: 1/2 cup ketchup, 2 tbsp tomato paste, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp Worcestershire, 1/2 tsp smoked paprika, pinch red pepper flakes

Do This

• 1) Heat oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top.
• 2) Mix breadcrumbs, milk, eggs, Worcestershire, ketchup, Dijon, and seasonings; let sit 5 minutes to form a panade.
• 3) Add ground beef, onion, garlic, parsley, and Parmesan. Gently mix just until combined.
• 4) Shape into a 9 x 4 in (about 23 x 10 cm) loaf on the rack. Lay bacon slices over the top, tucking ends underneath to wrap completely.
• 5) Whisk all glaze ingredients in a bowl.
• 6) Bake meatloaf 45 minutes, then brush generously with glaze. Bake 20–30 minutes more, glazing once or twice, until bacon is deeply browned and internal temp is 160°F (71°C).
• 7) Rest 10–15 minutes before slicing thickly. Spoon over extra glaze from the pan and serve.

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Why You’ll Love This Recipe

• Wrapped in bacon for a smoky, crispy exterior that keeps the meatloaf incredibly juicy.
• A tangy, slightly sweet tomato glaze that caramelizes in the oven and adds big flavor.
• Comforting, familiar ingredients with just enough seasoning to taste like a special-occasion meatloaf.
• Great for feeding a crowd, and the leftovers make fantastic sandwiches.

Grocery List

• Produce: 1 small yellow onion, 2 cloves garlic, 1 small bunch fresh parsley
• Dairy: Milk, grated Parmesan cheese, eggs
• Pantry: Ground beef (80/20), sliced bacon, fresh breadcrumbs or sandwich bread, ketchup, tomato paste, Worcestershire sauce, Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, dried thyme, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Meatloaf Base

• 1 cup fresh breadcrumbs (from about 3 slices soft white or wheat bread, crusts removed and crumbled)
• 2/3 cup milk (whole or 2%)
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt (use 1 tsp if using table salt)
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 lb (900 g) ground beef, 80/20
• 1/2 cup finely chopped yellow onion (about 1/2 small onion)
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely grated Parmesan cheese

For the Bacon Wrap

• 10–12 slices regular-cut bacon (about 12 oz / 340 g), enough to cover and wrap the loaf

For the Tangy Tomato Glaze

• 1/2 cup ketchup
• 2 tbsp tomato paste
• 2 tbsp packed brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Pinch red pepper flakes (optional, for a mild kick)
• Pinch kosher salt

Optional Garnish

• Additional chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 350°F (175°C) with a rack in the center position. Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the foil-lined sheet; this allows fat to drip away and helps the bacon crisp all the way around the meatloaf. If you do not have a rack, you can bake directly on the foil-lined sheet, but the bottom will be softer rather than crisp. Lightly spray the rack with nonstick spray or brush with a little oil to prevent sticking.

Step 2: Make the flavorful panade (breadcrumb mixture)

In a large mixing bowl, combine the 1 cup breadcrumbs, 2/3 cup milk, 2 large eggs, 2 tbsp Worcestershire sauce, 2 tbsp ketchup, and 2 tsp Dijon mustard. Add the 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp dried thyme.

Whisk or stir until everything is evenly combined. Let this mixture sit for 5 minutes. The breadcrumbs will soak up the liquid and thicken into a soft paste called a panade. This step keeps the meatloaf tender and juicy instead of dense or dry.

Step 3: Mix the meatloaf gently

Add the 2 lb ground beef to the bowl with the panade. Scatter over the 1/2 cup finely chopped onion, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, and 1/2 cup grated Parmesan cheese.

Using clean hands or a large fork, gently mix everything together just until the ingredients look evenly distributed. Try not to overwork the meat, which can make the loaf tough. It is okay if the mixture looks a little rustic rather than perfectly smooth. If it seems very wet and hard to shape, sprinkle in another tablespoon or two of breadcrumbs; if it feels dry or crumbly, add 1–2 tablespoons more milk.

Step 4: Shape the loaf and wrap it in bacon

Transfer the meat mixture to the prepared rack. With your hands, shape it into a firm, even loaf about 9 x 4 inches (23 x 10 cm). Aim for a slightly rounded top and squared-off ends so the bacon will lay nicely and cook evenly.

Lay the bacon slices over the top of the loaf, overlapping them slightly. Start at one end and drape each slice across the meatloaf, tucking the ends underneath so the bacon fully wraps the loaf. Use 10–12 slices, depending on their width and the size of your loaf. You can lay them straight across, or create a simple loose “shingle” pattern for extra coverage. The bacon will shrink as it cooks, so it is fine if it looks like a generous layer now.

Step 5: Prepare the tangy tomato glaze

In a medium bowl, whisk together 1/2 cup ketchup, 2 tbsp tomato paste, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, a pinch of red pepper flakes (if using), and a pinch of salt. Taste the glaze; it should be tangy, a little sweet, and nicely seasoned. Adjust to your liking, adding a touch more sugar for sweetness or vinegar for extra tang.

Set aside about half the glaze for brushing during baking and reserve the rest for serving or an extra final glaze near the end.

Step 6: Bake and glaze until tender and deeply savory

Place the bacon-wrapped meatloaf in the preheated oven and bake for 45 minutes without glazing. This allows the bacon to start rendering and the loaf to set.

After 45 minutes, remove the pan and brush a generous layer of the glaze over the top and sides of the bacon. Return to the oven and continue baking for another 20–30 minutes, glazing once more during this time if you like.

The meatloaf is done when the bacon is deeply browned and slightly crisp at the edges, the glaze is glossy and caramelized, and an instant-read thermometer inserted into the center of the loaf registers 160°F (71°C). Total bake time is typically about 65–75 minutes, depending on your oven and the thickness of the loaf.

Step 7: Rest, slice, and serve

Transfer the baking sheet to a heatproof surface and let the meatloaf rest for 10–15 minutes. This rest time allows the juices to redistribute so the slices stay moist and hold together.

If desired, brush a final thin layer of the reserved glaze over the top while it rests. Carefully slide a wide spatula under one end (or two spatulas along the sides) and move the loaf to a serving platter. Sprinkle with a little chopped fresh parsley for color.

Slice into thick pieces, about 3/4–1 inch (2–2.5 cm) wide. Spoon any extra glaze or pan juices over the slices. Serve hot with mashed potatoes, roasted vegetables, or your favorite cozy sides.

Pro Tips

• Do not overmix the meat. Stop as soon as everything looks evenly combined. Overmixing compacts the meat and can make the loaf dense.
• Use a rack if you can. Elevating the loaf lets the bacon fat drip away and helps the bacon crisp all the way around.
• Keep the loaf evenly shaped. A uniform thickness means the meatloaf cooks evenly and the bacon browns at the same rate.
• Rely on a thermometer. Ovens vary; pull the meatloaf at 160°F (71°C) in the center for juicy but safe results.
• Let it rest before slicing. Resting is key to a clean slice and a moist interior; resist the urge to cut into it immediately.

Variations

• Cheddar-stuffed meatloaf: Press half the meat mixture into a rough loaf shape, lay 1–1 1/2 cups shredded sharp cheddar down the center, then cover with the remaining meat mixture and seal well before wrapping with bacon.
• BBQ bacon meatloaf: Replace half the ketchup in the glaze with your favorite smoky barbecue sauce and add an extra teaspoon of Worcestershire for a deeper, grill-like flavor.
• Herb and garlic twist: Double the fresh parsley and add 1 tsp dried Italian seasoning to the meat mix, and finish with a sprinkle of chopped fresh herbs over the baked loaf.

Storage & Make-Ahead

Make ahead (unbaked): Assemble the meatloaf up through wrapping it in bacon. Place it on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed (you may need an extra 5–10 minutes).

Leftovers (cooked): Cool the meatloaf to room temperature, then store slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F (150°C) oven, covered, for 15–20 minutes, or microwave in short bursts until warmed through.

Freezing: Wrap individual slices tightly in plastic wrap and then in foil, or place in a freezer-safe container with parchment between slices. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above. Leftover slices make excellent sandwiches when pan-seared in a little butter until warmed and crisp at the edges.

Nutrition (per serving)

Approximate values per serving (1 of 8): about 480 calories, 27 g protein, 32 g fat, 18 g carbohydrates, 2 g fiber, and 8 g sugar. These numbers will vary based on the exact brands of bacon, beef, and condiments used, as well as the thickness of your slices.