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A partially sliced bacon-wrapped meatloaf on a rimmed baking sheet with a knife beside it and bay leaves scattered around it.
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4.50 / 2 votes

Bacon-Wrapped Meatloaf

This bacon-wrapped meatloaf, made with ground beef and pork, has all the rustic comfort food qualities that we're craving. And it comes together easily enough to make whenever said craving arises.
Prep Time45 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 30 minutes
Course: Mains
Cuisine: American
Servings: 6 to 8 servings
Calories: 719

Ingredients

  • 1 medium (6 oz) onion, coarsely chopped
  • 2 garlic cloves
  • 1 celery stalk, coarsely chopped
  • Leaves from a small bunch of fresh flat-leaf parsley (about 1 cup)
  • 2 tablespoons olive oil
  • 1 pound, 10 ounces ground beef, preferably 85/15
  • 12 ounces ground pork
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk
  • 1 1⁄4 cups fresh bread crumbs
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon sweet or regular paprika
  • 4 tablespoons chili sauce or ketchup
  • 2 to 3 bay leaves, plus extra to garnish
  • 5 to 6 bacon slices
  • Sea salt and freshly ground black pepper
  • Mashed potatoes (optional)
  • Gravy (optional)
US - Metric

Instructions

  • Preheat the oven to 350ºF (180°C).
  • In a food processor, combine the onion, garlic, celery, and parsley, and pulse until finely chopped, about 30 seconds.
  • Transfer the mixture to a skillet along with the oil and cook over low heat until softened, 5 to 10 minutes.
  • In a large bowl, combine the cooked onion mixture, beef, pork, eggs, milk, breadcrumbs, thyme, salt, pepper, paprika, and chili sauce or ketchup. Mix with your hands until well blended.
  • Form the mixture into an oval loaf shape approximately 10 by 7 by 2 inches (25 by 18 by 5 cm).
  • Place the bay leaves in the middle of a heavy rimmed baking sheet or shallow roasting pan and place the meatloaf on top. Arrange the bacon slices lengthwise on top, at equal intervals, to cover the meatloaf.

    ☞ TESTER TIP: The bacon may not completely cover the surface of the meatloaf. That’s perfectly fine. Just space the strips evenly.

  • Bake until the meatloaf is browned and the internal temperature is 160°F (71°C), 60 to 90 minutes, depending on the exact shape and size. Do check the meatloaf regularly and, if there are pan juices, you can use them to baste the meatloaf to help keep it moist.
  • Let the meatloaf rest for at least 15 minutes before slicing and serving, if desired, alongside mashed potatoes and gravy.

Nutrition

Serving: 1portion | Calories: 719kcal | Carbohydrates: 23g | Protein: 39g | Fat: 52g | Saturated Fat: 18g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 202mg | Sodium: 1299mg | Fiber: 2g | Sugar: 5g