BBQ Bacon-Wrapped Meatloaf Recipe

Name: BBQ Bacon-Wrapped Meatloaf
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
Ingredients: 5 slices bacon; 1 onion, chopped; 2 cloves garlic, finely chopped, or more to taste; 1 pound lean ground beef; 0.5 cup barbeque sauce; 0.5 cup soft bread crumbs; 2 eggs, beaten; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 0.5 teaspoon chili powder; 3 tablespoons barbeque sauce

Cook Time: 55 minutes

Ingredients

5 slices bacon
1 onion, chopped
2 cloves garlic, finely chopped (or more to taste)
1 pound lean ground beef
cup barbecue sauce
cup soft bread crumbs
2 eggs, beaten
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried oregano
teaspoon chili powder (optional)
3 tablespoons barbecue sauce (for glazing)

Directions

Preheat the oven to 375F (190C) and grease a 9x11-inch baking dish.
Place the bacon slices in a large skillet over medium-high heat. Cook the bacon until the edges start to curl, about 1 to 2 minutes per side. Once cooked, drain the bacon on a paper towel-lined plate and reserve about 1 tablespoon of bacon drippings in the skillet.
In the same skillet, cook the chopped onion and garlic in the reserved bacon drippings. Stir frequently until the onion softens, about 6 to 7 minutes. Remove from heat and let it cool.
In a large bowl, combine the cooled onion and garlic with the ground beef, cup barbecue sauce, bread crumbs, beaten eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder (if using). Mix everything together by hand until well combined.
Shape the meat mixture into a log-shaped meatloaf and place it in the prepared baking dish.
Wrap the partially cooked bacon slices around the meatloaf, tucking the ends of the bacon underneath the loaf to hold them in place.
Place the baking dish in the preheated oven and bake for 35 minutes.
After 35 minutes, brush the bacon-wrapped meatloaf with 3 tablespoons of barbecue sauce. Continue baking for an additional 10 minutes or until the center is no longer pink. An instant-read thermometer should read at least 160F (70C) when inserted into the center of the meatloaf.
Let the meatloaf rest for 10 minutes before slicing and serving.

Nutrition Facts (per serving)

Calories: 434
Total Fat: 24g (31% DV)
Saturated Fat: 9g (45% DV)
Cholesterol: 174mg (58% DV)
Sodium: 946mg (41% DV)
Total Carbohydrates: 26g (9% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 15g
Protein: 27g (53% DV)
Vitamin C: 6mg (7% DV)
Calcium: 63mg (5% DV)
Iron: 3mg (19% DV)
Potassium: 502mg (11% DV)

Author: comfortablefoodcom

Rating: 4.4/5 (based on 49 reviews)

Origin and History

The meatloaf, a quintessential comfort food, has a long history rooted in European cuisine, with its origins tracing back to the medieval period. However, the modern American version, often made with ground beef, became a household staple during the early 20th century. The tradition of wrapping meatloaf in bacon began as a way to add moisture and a rich, smoky flavor to the otherwise dense and sometimes dry meatloaf. The BBQ Bacon-Wrapped Meatloaf specifically incorporates BBQ sauce, a nod to the American Souths barbecue culture, making it a perfect fusion of two beloved American traditions: meatloaf and BBQ.

Regional Variations

In the United States, meatloaf is a versatile dish, and many regional variations exist. For instance, in the Northeast, meatloaf may be more heavily seasoned with spices like thyme and oregano, while Southern versions often include BBQ sauce or even a spicy glaze. The BBQ Bacon-Wrapped Meatloaf is a regional favorite, particularly in the Midwest and South, where bacon and barbecue sauce are staples in many savory dishes. The richness of the bacon and the tang of the BBQ sauce elevate this dish, making it a crowd-pleaser for family gatherings and outdoor cookouts.

Differences from Similar Dishes

While traditional meatloaf often uses breadcrumbs or oats as a binding agent, the BBQ Bacon-Wrapped Meatloaf stands out by using bacon to wrap the loaf, adding a layer of flavor and texture that is not typically found in the standard version. The addition of barbecue sauce both in the meat mixture and as a glaze also sets this recipe apart from other variations, which might rely on ketchup or brown sugar-based sauces. The smoky flavor from the bacon and the sweet, tangy BBQ sauce create a unique flavor profile, unlike any other meatloaf recipe.

Where Its Usually Served

BBQ Bacon-Wrapped Meatloaf is a popular dish served in casual dining settings, often at family dinners, barbecues, or potluck events. It pairs wonderfully with classic sides like mashed potatoes, roasted vegetables, or coleslaw. This dish is especially popular in American households, where meatloaf is a staple comfort food. Its bold flavors also make it a hit at outdoor gatherings and holiday meals, where it serves as a hearty main course that satisfies a crowd. The bacon-wrapped presentation makes it both a visually appealing and indulgent option for any meal.

Interesting Facts

The earliest versions of meatloaf can be traced back to ancient Rome, where ground meat was mixed with bread crumbs and spices.
The bacon-wrapped version of meatloaf is a modern twist on the classic, using bacon to ensure the loaf stays moist while also adding a crisp, savory finish.
BBQ sauce has a long history in the United States, originating from Native American cooking techniques and evolving into regional styles like Kansas City, Texas, and Carolina BBQ sauces.
Meatloaf became especially popular in the post-World War II era, when it was seen as a way to stretch limited meat supplies by mixing it with fillers like breadcrumbs, oats, or rice.

Conclusion

BBQ Bacon-Wrapped Meatloaf is a delicious, hearty meal that combines the best of both worlds: the comforting, familiar taste of meatloaf and the bold, smoky flavor of barbecue. Whether served at a family dinner or a special occasion, this dish is sure to impress. With its regional influences, innovative use of bacon, and BBQ sauce, it is a perfect example of how traditional comfort foods can be reimagined with a creative twist.

FAQ about BBQ Bacon-Wrapped Meatloaf Recipe

Yes, you can substitute ground beef with other types of ground meat, such as turkey, chicken, veal, or pork. Keep in mind that the flavor and texture may vary slightly depending on the type of meat you use.

If you prefer not to use bacon, you can omit it, though the bacon adds a smoky flavor and helps keep the meatloaf moist. Alternatively, you could use turkey bacon or pancetta as a substitute.

After the meatloaf has cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the meatloaf for up to 2-3 months. To reheat, simply bake it in the oven at 350°F (175°C) until warmed through, or microwave it.

Yes, you can prepare the meatloaf mixture and assemble it in the baking dish ahead of time. Cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. If freezing, wrap the unbaked meatloaf tightly and freeze it for up to 2-3 months. When ready to bake, cook it from frozen, but be prepared for a longer cooking time.

If your meatloaf mixture is too wet, you can add more breadcrumbs or crushed crackers to absorb some of the moisture. You can also reduce the amount of BBQ sauce or eggs next time to prevent it from being too loose.

To ensure the bacon becomes crispy, you can cook the meatloaf on a wire rack placed over a baking sheet to allow the fat to drain away. Additionally, make sure the bacon is partially cooked before wrapping it around the meatloaf. This will help it crisp up during the final baking.

Absolutely! Feel free to adjust the seasonings like chili powder, Worcestershire sauce, or mustard to suit your taste preferences. You can also experiment with adding other spices like paprika, cumin, or even fresh herbs.

If you don’t have Worcestershire sauce, you can substitute with soy sauce or a mixture of balsamic vinegar and a pinch of brown sugar to mimic the tangy, umami flavor.

This meatloaf pairs well with mashed potatoes, roasted vegetables, a fresh green salad, or mac and cheese. The smoky, savory flavors complement creamy or tangy sides well.

Comments

naples34102

10/06/2025 01:52:54 PM

This was very different and very good - once some critical changes in measurements were made, at least to please Hubs and me. After decades of meatloaf making :) you grow to recognize how much wet and how much dry ingredients you'll need. The half cup of bread crumbs was just fine (up to 2/3 cup would have been okay), but two eggs and a half cup of barbecue sauce (or milk, or ketchup, or whatever wet ingredient you choose to use) is an amount better suited for two pounds of meat, not one! Also, Worcestershire sauce has a distinct flavor and shouldn't be overdone - half the amount was just right for our tastes - 1-1/2 tsp. I skipped the optional chili powder because I was so enthusiastic about the flavors of BBQ sauce, oregano and Dijon - not to mention the bacon! - and I felt the chili powder would be an unneccessary distraction rather than a positive contribution. I used a meatloaf mix (beef, veal, pork) and added some chopped celery along with the onion - and of course I seasoned this well with salt and pepper. The bottom line is that this was darned good, an interesting change from the usual meatloaf.

Pugcellent

12/25/2014 01:24:04 AM

I made this today instead of turkey for a holiday dinner. It tasted great, and was extremely moist. I took other reviewers comments into consideration and tweaked the ingredients a bit. I wanted to make more than one loaf, so doubled the meat and used about 2lbs of lean ground beef, 1 cup of bread crumbs, a green bell pepper suated in with my onion, 1/2 cup BBQ sauce, and only one egg. I thought it would still be too wet, but it worked out fine. My glaze was BBQ sauce, ketchup, and a lil bit of brown sugar. I thought by making 2lbs we'd have a decent amount of leftovers, but everyone enjoyed it so much and had seconds! I didnt use a loaf pan. Instead I shaped my loafs in a plastic wrapped loaf pan, turned it out on to a wire a sheet pan, and baked it on an aluminim lined baking sheet, so the fat dripped away, and it was easier to baste. Thanks for the recipe. It was easy to make, and just needed a few tiny tweaks. Most moist meatloaf I've ever had! :)

TomatoeJohn

02/15/2017 04:19:17 AM

This is my favorite recipe. I have made it twice. I prefer the onions carmelized for a sweeter taste of onion. I have also used both chili and cajun spice and equally good. I make it with 1-1/2 lb. meat and one full sleeve of saltine crackers. I line a loaf pan with plastic wrap, place the bacon across the pan overhanging the sides, fill with meat mixture, pull the ends of bacon together, then turn onto broiler pan to bake and the plastic wrap lets it fall out of loaf pan easily.

Adam Ramirez

06/23/2016 08:27:42 AM

Bro, I’m never ordering takeout again.

crystal

03/17/2013 03:28:03 PM

Good recipe with a few changes. I have a big family so I used 2 1/2 pounds of meat, used ketchup and BBQ sauce in the meatloaf and also about a tablespoon of hot sauce and omitted the chili powder. I added green pepper to the onion/garlic saute. After wrapping with the bacon I made a topping mixture of BBQ sauce, ketchup, honey and Brown sugar which I rubbed over the top before baking. Turned out awesome. I would have given this 5 stars but you needed some tweeks to make it a really great meatloaf.

Yaya_77

05/31/2015 06:20:46 AM

I used a mixture of ground pork and ground beef. I am not a fan of Worcestershire so I omitted it. Instead of bread crumbs I used saltines and just used 1 egg after reading a few comments about the wet ingredients being "off". My loaf shaped very easily and stayed together on my pan. It took just over an hour to cook but I used more meat than what the recipe states so that was to be expected. I added a tablespoon of brown sugar to the barbecue sauce that I basted the bacon with and the flavour it gave the meatloaf was SO good! I know i changed quite a few things but the concept is fantastic and will be my "go-to" meatloaf recipe.

aubreyS

02/02/2014 10:24:46 AM

Tasted great & Moist! I used 1 lb ground beef plus 1 lb ground pork and only 1 egg and it came out perfect. I played with the glaze a little and added ketchup and brown sugar. My husband loved it!

Paul Kasiola

11/12/2015 04:13:47 PM

It was nice a moist and flavorful. I used a meatloaf mixture of veal,Hamburg and pork. I also only added one egg and 1/4 cup of bbq sauce. Was easy to make a yummy.

Heather Rice

06/22/2020 01:09:03 AM

This was a crowd pleaser BUT I used 2.5 lbs of meatloaf ground mix with the same amount of the other ingredients, except no chili powder and a shake more of bread crumbs. I cooked more bacon too and separated into 3 loaves.

KatNaidyn

02/07/2015 06:24:03 PM

Definate Keeper!! My family still talks about this recipe & I made it weeks ago. I did modify the recipe taking into consideration several of the comments regarding the actual meatloaf recipe. I did use the baking suggestion listed on another site as well. (With a foil lined cookie sheet underneath I placed foil on a wire rack with a few holes in it to allow the grease to drain. This made cleanup very easy. ) My family LOVED it!! I didn't even get a chance to take a photo it was gone so fast. With some cream cheese mashed potatoes it was definitely cheat night done right IMO!

Lake lady

07/05/2013 07:36:14 AM

You don't need to form log if you use loaf pan. The wetness described will cook away by adding 10-15 minutes and be really moist. Dryness is biggest complaint of meatloaf. I add cheddar cheese down middle. the best meatloaf I ever ate was cooked in electric skillet if you have one. granny with 50 yrs meatloaf experience

kimkaye

02/17/2024 02:12:05 AM

Yum! It was a little loose/soft for me so maybe more breadcrumbs next time? Eggs? Great flavor. Will def make an again.

JollyOats1471

11/07/2023 01:04:29 PM

The family loved this recipe, with one exception. No salt.

Chiclet11

04/20/2021 09:45:08 PM

Excellent recipe have made it several times following it almost exactly four

David McGill

10/23/2020 05:40:56 PM

Added a couple personal tweaks. Way to good.

Genevieve Ila

09/30/2020 11:25:53 PM

Didn't change a thing!! My family really enjoyed this- even my picky son. Highly recommend.

Rhonda Jeanette

04/25/2020 11:25:00 PM

Best meatloaf I ever hsd

LizbethCS

06/20/2018 07:27:39 PM

Super delicious meal. I put italian style bread crumbs in the meatloaf mix. Tasted super good.

mlundquist

08/20/2017 07:21:54 PM

My kids (picky) loved it! I thought it was a little mushy and will probably add a palmful of oatmeal the next time.

Emma Ledford

03/23/2017 01:52:02 PM

I made the recipe exactly as stated, and like others, I found it a little wet. The flavors were great; the only downside for me was that the bacon didn't become crisp-- as the photo seems to indicate. I'm going to make this again, reducing the BBQ sauce, and see if that helps...

Cook Time: 45 minutes