Crispy bacon outside, juicy seasoned beef inside — this bacon-wrapped meatloaf is pure comfort food. The bacon bastes the meat as it cooks, keeping every bite moist while the outside turns shatteringly crisp. High in protein and impossible to resist.
Ingredients
- 2 lbs ground beef (80/20)
- 12 slices thick-cut bacon
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/3 cup milk
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 1/4 cup ketchup, plus more for glaze
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar (for glaze)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
- Mix the meatloaf: In a large bowl, combine the ground beef, panko, eggs, milk, onion, garlic, ketchup, Worcestershire, salt, pepper, paprika, and onion powder. Mix gently until just combined.
- Shape the loaf: Form the mixture into a loaf shape (about 9×5 inches) on the prepared baking sheet.
- Wrap with bacon: Lay the bacon slices over the loaf, tucking the ends underneath — overlap slightly so the whole loaf is covered. A lattice pattern looks great but simple overlapping rows work fine.
- Glaze and bake: Stir the extra ketchup with the brown sugar and brush over the bacon. Bake for 60-70 minutes, until the bacon is crisp and the internal temperature hits 160°F (71°C). If the bacon needs more crisping, broil for 2-3 minutes at the end.
- Rest and serve: Rest 10 minutes before slicing so the juices redistribute. Serve with mashed potatoes or roasted vegetables.
Pro tip: Use thick-cut bacon — thin bacon overcooks before the meat is done. If the bacon browns too fast, tent loosely with foil for the last 20 minutes.
Estimated nutrition per serving: 580 calories, 40g protein, 38g fat, 12g carbohydrates.
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