I love a meatloaf that feels like a warm hug — savory, smoky bacon wrapped around a tender, well-seasoned loaf. This Savory Meatloaf with Bacon balances classic comfort flavors with simple techniques anyone can master. If you enjoy heartier weeknight mains, you might also like this Hearty Hamburger Steak with Gravy I tested for busy evenings.
Why Make This Recipe
- Deep, comforting flavor: bacon adds smoky richness while a ketchup-Worcestershire glaze gives that nostalgic sweet-savory finish.
- Family-friendly and filling: 2 pounds of ground meat yields about 6–8 generous servings perfect for leftovers.
- Easy to prep and forgiving: mix and shape in one bowl, bake, and use a thermometer for consistent results.
- Meal-prep friendly: slices reheat well and freeze beautifully for quick dinners.
- Personal insight: I love this recipe because par-cooking the bacon and using a meat thermometer turned a once-dry meatloaf into a reliably moist winner every time.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes for par-cooking bacon)
- Cook time: 55–65 minutes
- Total time: ~1 hour 35 minutes (including bacon par-cook and resting)
- Servings: 6–8
- Difficulty: Easy–Medium
- Cooking method: Oven-baked meatloaf wrapped in bacon; finish with glaze. For a hands-off comfort dinner, try a complementary slow-cooked soup like this Savory Crockpot Pasta Fagioli on a different night.
My Experience Making This Recipe
I tested several versions, tweaking binder ratios and bacon technique until the loaf stayed moist and the bacon didn’t overcook. The biggest discovery: par-cooking the bacon 4–5 minutes in a skillet (or under the broiler) prevents fat rendering from burning during the long bake. Using an instant-read thermometer made all the difference.
How to Make Savory Meatloaf with Bacon
Start by gently cooking 6–8 strips of bacon for 4–5 minutes until they begin to release fat but remain flexible; drain and set aside. In a large bowl, combine 2 lb ground beef (80/20 for flavor), 1 cup breadcrumbs, 2 large eggs, 1/2 cup whole milk, 1/2 cup finely chopped onion, 3 cloves minced garlic, 1/4 cup ketchup, 2 tbsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently—overworking makes the loaf tough—then shape into a 9×5-inch loaf or place in a lightly oiled loaf pan. Lay bacon strips across the top and tuck ends underneath. Bake at 350°F (175°C) for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). Brush with additional glaze (2 tbsp ketchup + 1 tbsp brown sugar + 1 tsp Worcestershire) during the last 10 minutes if you like a glossy finish. Let rest 10 minutes before slicing.
Expert Tips for Success
- Use an instant-read thermometer: check for 160°F at the center to avoid under- or overcooking.
- Par-cook the bacon: partially crisping it first prevents soggy bacon and keeps the fat from burning.
- Don’t overmix: combine ingredients just until incorporated to maintain a tender crumb.
- Choose the right meat: 80/20 ground beef gives good flavor and moisture; mix in up to 25% ground pork for extra juiciness.
- Rest before slicing: allow 8–10 minutes so juices redistribute, yielding cleaner slices.
How to Serve Savory Meatloaf with Bacon
- Classic family dinner: serve with mashed potatoes and steamed green beans for a comforting plate.
- Sandwich variation: thin slices make excellent meatloaf sandwiches with sharp cheddar and pickles.
- Party platter: serve slices warm with a grain salad and roasted root vegetables for casual entertaining.
- Pair with a richer side like this One-Pan Tortellini with Sausage for a hearty, one-dish meal.
Storage and Reheating Guide
- Refrigeration: cool completely, then store in an airtight container for 3–4 days.
- Freezing: slice or freeze the whole loaf wrapped tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): preheat to 325°F (160°C), cover with foil, and heat until internal temp reaches 140–145°F (about 20–30 minutes for slices).
- Reheating (microwave): place slices on a microwave-safe plate, cover loosely, and heat on medium power in 30–45 second bursts until warm to avoid drying out. For best texture, brief oven finishing is recommended.
This recipe pairs nicely with lighter leftovers like a soothing bowl of congee if you want something different; consider this Cozy Honeynut Squash Congee to change up the menu.
Recipe Variations
- Gluten-free: use 1 cup gluten-free breadcrumbs or crushed GF crackers. Confirm Worcestershire sauce is GF.
- Dairy-free: replace milk with unsweetened almond milk or omit; the eggs provide most binder strength.
- Lower-fat: use 90/10 ground beef or ground turkey and swap bacon for turkey bacon; expect slightly less richness.
- Vegetarian-ish loaf: use cooked lentils + chopped mushrooms + flax egg as binder for a lentil “meatloaf” that mirrors texture and flavor.
Nutritional Highlights
- Protein-rich: a typical 6–8 serving loaf provides roughly 25–30 g protein per serving, depending on slice size.
- Iron and B vitamins: red meat contributes heme iron and B12, supporting energy for active families.
- Allergens and portioning: contains eggs, milk (unless substituted), and gluten (unless GF breadcrumbs used). Plan 1–1.5 inches of loaf per adult serving.
Troubleshooting Common Issues
- Dry meatloaf: check doneness with a thermometer and avoid baking past 160°F; add 1/4 cup ketchup or extra milk to the mix next time for moisture.
- Bacon too crisp or burnt: par-cook only until fat renders and strips remain flexible; finish crisping in the oven during last 10 minutes.
- Loaf falls apart when slicing: under-bind can cause crumbling—ensure you include enough breadcrumbs and eggs and let the loaf rest 8–10 minutes before slicing.
Frequently Asked Questions
Q: Can I make meatloaf ahead and bake later?
A: Yes. Shape the loaf, wrap tightly, and refrigerate up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before placing in the oven to ensure even cooking.
Q: What’s the best meat ratio for juiciness and flavor?
A: I recommend 80/20 ground beef for balanced fat and flavor. Adding up to 25% ground pork gives a silkier texture and deeper flavor. Avoid using only very lean meat (95/5) unless you add extra binders or moisture.
Q: Is a loaf pan better than free-form on a sheet?
A: Free-form on a rimmed baking sheet promotes airflow and browns the exterior more evenly. A loaf pan keeps shape and catches juices well; line it with foil for easier cleanup. Use the pan if you prefer a uniform shape.
Q: How do I know when the bacon-wrapped top is done?
A: Rely on the meat’s internal temperature (160°F). If the bacon isn’t browned enough at that point, broil for 1–2 minutes while watching closely to avoid burning.
Conclusion
For another comforting meatloaf variation and inspiration, check out Pioneer Woman Meatloaf – The Cozy Cook.
Savory Meatloaf with Bacon
- Total Time: 90 minutes
- Yield: 6–8 servings
- Diet: None
Description
A comforting meatloaf wrapped in smoky bacon with a sweet-savory ketchup-Worcestershire glaze, perfect for family dinners.
Ingredients
- 6–8 strips of bacon
- 2 lb ground beef (80/20)
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup finely chopped onion
- 3 cloves minced garlic
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp ketchup (for glaze)
- 1 tbsp brown sugar (for glaze)
- 1 tsp Worcestershire sauce (for glaze)
Instructions
- In a skillet, cook bacon strips for 4–5 minutes until flexible; drain and set aside.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix gently and shape into a loaf.
- Place the loaf in a lightly oiled loaf pan or shape free-form on a baking sheet.
- Lay the par-cooked bacon strips across the top of the loaf, tucking the ends underneath.
- Bake at 350°F (175°C) for 55–65 minutes until the internal temperature reaches 160°F (71°C).
- During the last 10 minutes, brush with glaze.
- Let rest for 10 minutes before slicing.
Notes
Resting the loaf for 8–10 minutes before slicing helps maintain juiciness. Use an instant-read thermometer to ensure it reaches 160°F at the center.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American