And even though it looks quite impressive, it’s a truly easy recipe - my kids often help me make it! This meatloaf is incredible. It requires just a bit more effort than making a regular meatloaf, but I think the extra effort is well worth the flavorful result.
Ingredients
You’ll only need a few simple ingredients to make this tasty meatloaf. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: This is definitely a bonus, especially if you’re on a low-carb diet so you don’t use milk-soaked bread in the mixture.
For the glaze: It’s a very simple yet tasty glaze made with Dijon mustard and maple syrup. You can use sugar-free syrup instead if you’d like.Ground beef: I use lean ground beef, 85% lean and 15% fat. I don’t recommend going any lower-fat than this or the meatloaf would be too dry.To season: I use Kosher salt, black pepper, garlic powder, onion powder, and dried thyme. You can definitely vary the spices you use - see the discussion below.Grated Parmesan: It helps flavor the meat and - just as importantly - it absorbs juices so that they stay inside the loaf rather than seeping out. Make sure you use finely grated parmesan and not coarsely shredded cheese.Bacon: It’s best to use medium-thickness slices in this recipe.
Instructions
Making bacon-wrapped meatloaf is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix and shape the meatloaf. To make the meatloaf, you mix the ground beef with salt, pepper, and spices, and shape the mixture into a loaf. When shaping it, it’s helpful to use a loaf pan, as shown in the video below.Wrap it in bacon. Next, you wrap the meatloaf in bacon slices.Bake. Bake for 30 minutes, brush with half the Dijon-maple sauce, then bake for 30 more minutes.Glaze. When the meatloaf is done, brush it with the remaining sauce, allow it to rest, then slice and serve.
Expert tip
To ensure that the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as you can, both when mixing the ingredients and when shaping the meatloaf.
Frequently asked questions
Variations
The best way to vary this recipe is to use different spices. Good options include paprika or smoked paprika, chili powder, and cumin. You can also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.
Serving suggestions
Since this is such a rich main course, I like to serve it with a simple side of vegetables. I often serve it with one of the following side dishes:
Roasted radishesRoasted bell peppersSauteed spinach
Storing leftovers
Leftovers keep quite well in the fridge, in an airtight container, for 3-4 days, but the bacon does lose its crispiness when refrigerated. Reheat the leftovers in the microwave, covered, on 50% power. They are also good when served cold! I like to have a slice with Dijon mustard and quick pickles for my lunch the next day.
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Recipe card
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