Description
This Bacon Wrapped Meatloaf is a flavorful twist on a classic comfort food. Ground beef is mixed with savory ingredients like Worcestershire sauce, garlic, Italian seasoning, and shredded cheddar cheese, then wrapped in smoky bacon and glazed with a tangy-sweet mixture of ketchup, brown sugar, and balsamic vinegar. Baked to perfection, this meatloaf is juicy, cheesy, and packed with savory goodness, perfect for a hearty family dinner.
Ingredients
Scale
Glaze
- 3/4 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
Meatloaf
- 8-10 slices bacon
- 2 pounds ground beef
- 1/2 cup bread crumbs
- 1/2 cup onion (grated)
- 3/4 cup cheddar cheese (shredded)
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 2 teaspoons garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F to ensure a consistent baking temperature for the meatloaf.
- Prepare Glaze: Mix ketchup, brown sugar, and balsamic vinegar in a bowl until well combined to create a sweet and tangy glaze.
- Line Loaf Pan with Bacon: Arrange bacon slices crosswise in a 9×5 loaf pan with slight overlap, leaving some bacon hanging over the edges for wrapping.
- Spread Glaze in Pan: Pour one-third cup of the glaze over the bacon-lined pan bottom and spread evenly; set aside.
- Mix Meatloaf Ingredients: In a large bowl, combine ground beef, bread crumbs, grated onion, shredded cheddar, eggs, Worcestershire sauce, ketchup, minced garlic, Italian seasoning, salt, and pepper. Mix gently with clean hands until just incorporated.
- Assemble Meatloaf: Transfer the meat mixture into the loaf pan, pressing firmly and evenly. Fold the hanging bacon strips over the top to enclose the meatloaf.
- Remove Loaf Pan Bottom: Cover the loaf pan with a broiler pan rack, invert it, place the rack on the broiler pan’s tray, then lift the loaf pan off, leaving the bacon-wrapped meatloaf on the rack.
- Brush Glaze: Brush a layer of the prepared glaze over the top of the bacon-covered meatloaf to enhance flavor and appearance.
- Bake Meatloaf: Bake in the preheated oven for 30 minutes. Remove from oven, brush with another layer of glaze, then return to bake for an additional 30-40 minutes until the internal temperature reaches 160°F.
- Rest and Serve: Let the meatloaf rest for 15 minutes after baking to allow juices to redistribute before slicing. Garnish with fresh parsley if desired and serve.
Notes
- Using a meat thermometer ensures the meatloaf is cooked safely to an internal temperature of 160°F.
- Letting the meatloaf rest before slicing makes it juicier and easier to cut.
- For easier slicing, chill the meatloaf slightly before cutting.
- You can customize the cheese type or seasoning to your taste preferences.
- Line the baking tray with foil for easier cleanup when removing the loaf pan bottom.
