Smoky Bacon-Wrapped Meatloaf with Onions and Herbs

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 1 lb (450 g) ground beef (80/20)
• 0.5 lb (225 g) ground pork
• 10–12 slices thick-cut smoked bacon
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup plain dry breadcrumbs
• 1/2 cup whole milk
• 2 tbsp Worcestershire sauce, divided
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 2 tsp smoked paprika, divided
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil or butter (for onions)

Do This

• 1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top, or grease a loaf pan.
• 2. Sauté onion in oil over medium heat until soft and golden, 6–8 minutes. Stir in garlic for 1 minute; cool slightly.
• 3. In a large bowl, whisk eggs, milk, 1 tbsp Worcestershire, Dijon, 1 1/2 tsp smoked paprika, thyme, parsley, salt, and pepper. Stir in breadcrumbs and cooled onions.
• 4. Add ground beef and pork; gently mix just until combined. Shape into a tight loaf (about 9 x 4 in / 23 x 10 cm) on the rack or in the pan.
• 5. Lay bacon strips over the loaf, slightly overlapping, tucking ends underneath.
• 6. Stir ketchup, 1 tbsp Worcestershire, and 1/2 tsp smoked paprika. Brush half over the bacon. Bake 55–65 minutes, until internal temp is 155–160°F (68–71°C).
• 7. Brush with remaining glaze and bake or broil 3–5 minutes more until bacon is crisp. Rest 10–15 minutes before slicing thickly.

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Why You’ll Love This Recipe

• Classic comfort food with a rustic, homestead twist thanks to smoky bacon and smoked paprika.
• Juicy, tender interior wrapped in a crisp, smoky bacon blanket for big flavor in every bite.
• Easy to prep with simple pantry ingredients, but impressive enough for guests or Sunday dinner.
• Leftovers reheat beautifully and make incredible meatloaf sandwiches.

Grocery List

• Produce: 1 large yellow onion, 2 cloves garlic, fresh parsley (optional but recommended)
• Dairy: Whole milk, eggs, butter (or use olive oil instead)
• Pantry: Plain dry breadcrumbs, Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, dried thyme, kosher salt, black pepper, olive oil
• Meat: Ground beef (80/20), ground pork, thick-cut smoked bacon

Full Ingredients

For the Meatloaf

• 1 lb (450 g) ground beef, 80/20
• 0.5 lb (225 g) ground pork
• 1 cup (about 1 medium) finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil or unsalted butter (for sautéing the onion)
• 2 large eggs
• 1/2 cup (120 ml) whole milk
• 1 cup (60 g) plain dry breadcrumbs
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves, finely chopped)
• 2 tbsp fresh parsley, finely chopped
• 1 1/2 tsp kosher salt (use 1 tsp if using table salt)
• 1 tsp freshly ground black pepper

For the Bacon Wrap

• 10–12 slices thick-cut smoked bacon (enough to cover the loaf, slightly overlapping)

For the Smoky Glaze (Optional but Recommended)

• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika

For Serving (Optional)

• Chopped fresh parsley, for garnish
• Mashed potatoes, roasted vegetables, or buttered green beans

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 375°F (190°C).

For the best texture and crisp bacon, line a rimmed baking sheet with aluminum foil for easy cleanup, and place a wire rack on top. This lets the fat drip away and the hot air circulate around the meatloaf.

If you do not have a wire rack, you can use a 9 x 5 inch (23 x 13 cm) loaf pan, greased or lined with parchment. The bacon will not crisp quite as much on the bottom, but it will still be delicious.

Step 2: Sauté the onions and garlic

In a medium skillet, heat 1 tbsp olive oil or butter over medium heat. Add the diced onion and cook, stirring occasionally, until it is soft, translucent, and just starting to turn golden at the edges, about 6–8 minutes.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Remove the skillet from the heat and let the mixture cool for a few minutes so it does not start to cook the eggs when you add it to the meat mixture.

Step 3: Build the seasoned binder

In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, 1 tbsp Worcestershire sauce, 1 1/2 tsp smoked paprika, dried thyme, parsley, salt, and black pepper until well combined.

Add the breadcrumbs and the slightly cooled onion–garlic mixture. Stir until the breadcrumbs are evenly moistened and everything is distributed. Let this sit for 2–3 minutes. This step helps keep the meatloaf tender and prevents it from becoming dense.

Step 4: Mix in the meat gently

Add the ground beef and ground pork to the bowl. Using clean hands or a sturdy spoon, gently work the meat into the breadcrumb mixture just until everything is combined.

Try not to overmix; overworking the meat can lead to a tough meatloaf. Stop as soon as you no longer see large streaks of plain meat or breadcrumb mixture.

Step 5: Shape the loaf and wrap it in bacon

Transfer the meat mixture to your prepared wire rack or loaf pan. With damp hands, shape it into a tight loaf about 9 x 4 inches (23 x 10 cm), patting the top and sides to smooth and compact it slightly so it holds together.

Lay the bacon strips over the top of the loaf lengthwise, slightly overlapping each strip so no meat is exposed. Tuck the ends of the bacon underneath the loaf. If your bacon is short, you can lay a few pieces crosswise over the ends or use a simple criss-cross pattern.

The bacon should fully cloak the loaf in a neat, slightly overlapping blanket. This will baste the meatloaf as it cooks and give you that rustic, smoky exterior.

Step 6: Glaze and bake until juicy and cooked through

In a small bowl, stir together the ketchup, 1 tbsp Worcestershire sauce, and 1/2 tsp smoked paprika to make the glaze. Brush about half of the glaze over the bacon-wrapped loaf.

Place the pan in the preheated oven and bake for 55–65 minutes, or until an instant-read thermometer inserted into the center reads 155–160°F (68–71°C). Baking time can vary slightly depending on the thickness of your loaf and your oven.

About 10 minutes before you expect it to be done, brush the remaining glaze over the bacon for a glossy, flavorful finish.

Step 7: Crisp the bacon, rest, and serve

If the bacon is not as crisp as you like when the meatloaf reaches temperature, switch the oven to broil and cook for an additional 2–4 minutes, watching very closely so the bacon browns and crisps without burning.

Remove the meatloaf from the oven and let it rest on the rack or in the pan for 10–15 minutes. This is important: resting allows the juices to redistribute so the slices stay moist, not crumbly.

Transfer the loaf to a serving platter or cutting board. Slice into generous, homestyle slices about 3/4–1 inch thick. Garnish with a little extra chopped parsley if you like, and serve with mashed potatoes, roasted vegetables, or your favorite hearty sides.

Pro Tips

• Do not skip sautéing the onions: Raw onions can release water and sharp flavor; sautéing first gives you sweetness and better texture.
• Use a gentle hand: Mix the meat just until it comes together to keep the meatloaf tender and not dense.
• Rack over pan for crisp bacon: Baking on a rack lets fat render off and air circulate so the bacon crisps instead of steams.
• Check temperature, not just time: Start checking around 55 minutes and pull it once it hits 155–160°F (68–71°C) in the center.
• Let it rest: Those 10–15 minutes of resting time make the difference between crumbly slices and neat, juicy ones.

Variations

• Cheddar-stuffed: Press half the meat mixture into a loaf shape, scatter 1–1 1/2 cups shredded sharp cheddar down the center (leaving a border), top with the remaining meat, seal edges, then wrap with bacon and bake as directed.
• Spicier homestead loaf: Add 1/2 tsp cayenne pepper or a finely minced jalapeño to the meat mixture and use a smoky barbecue sauce in place of ketchup in the glaze.
• All-beef version: Swap the ground pork for more ground beef and add 1 extra tbsp milk to keep things moist.

Storage & Make-Ahead

Let leftover meatloaf cool to room temperature, then wrap tightly or store in an airtight container in the refrigerator for up to 4 days. Reheat slices in a covered skillet over low heat or in a 325°F (165°C) oven until warmed through; add a splash of broth or water and cover to keep them moist.

For longer storage, wrap individual slices in foil or plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To make ahead, you can assemble the uncooked meatloaf up to the bacon-wrapping stage, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes while the oven preheats, then glaze and bake as directed (you may need an extra 5–10 minutes of cook time).

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 520 calories, 32 g protein, 32 g fat (12 g saturated), 20 g carbohydrates, 1 g fiber, and around 900 mg sodium. Actual values will vary based on the exact brands of bacon, beef, and breadcrumbs used.