This Bacon-Wrapped Meatloaf Recipe is hands down one of the best things you can make for lunch or dinner. Packed with flavor and so satisfying, it comes together quickly and tastes like something you'd order at your favorite restaurant!
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Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. Can I use ground turkey instead of ground beef for bacon-wrapped meatloaf?
Yes, you can substitute ground turkey for ground beef if you prefer a leaner option. Add extra seasoning since turkey is milder.
2. Can I use different types of cheese in the meatloaf?
Absolutely! Feel free to use your favorite cheese or experiment with different varieties. Cheddar, pepper jack, and mozzarella all melt beautifully inside.
3. Can I omit the bacon wrapping?
While bacon adds smoky flavor, juiciness, and a crispy shell, you can omit it if desired. The meatloaf will still taste great but will not have the same richness.
4. How can I make this bacon-wrapped meatloaf gluten-free?
Substitute gluten-free breadcrumbs for the Italian seasoned breadcrumbs. Crushed gluten-free crackers or almond flour also work as binders.
5. Can I assemble bacon-wrapped meatloaf ahead of time?
Yes, you can shape and wrap the meatloaf ahead of time and refrigerate until ready to bake. Add 10-15 extra minutes to the baking time if starting cold.
6. What sides go well with bacon-wrapped meatloaf?
This meatloaf pairs well with mashed potatoes, roasted vegetables, a side salad, mac and cheese, or green beans. The bacon drippings make excellent gravy.
7. Can I freeze leftover bacon-wrapped meatloaf?
Yes, freeze leftover slices wrapped tightly for up to 3 months. Reheat in the oven at 325 degrees for even warming without drying out.
8. What type of bacon works best for wrapping meatloaf?
Regular cut bacon (not thick-cut) wraps most easily and crisps up during baking. Thick-cut bacon may not cook through fully by the time the meatloaf is done.
9. How do I prevent the bacon from falling off during baking?
Slightly overlap each strip of bacon and tuck the ends underneath the meatloaf. The bacon shrinks as it cooks and grips the loaf tightly.
10. What internal temperature should bacon-wrapped meatloaf reach?
The meatloaf should reach 160 degrees Fahrenheit internal temperature. Let it rest 10 minutes before slicing — the temperature rises to 165 during rest.
Watch How to Make This
Bacon-Wrapped Meatloaf Recipe
Ingredients
Method
- Preheat oven to 350°F.
- In a mixing bowl, combine ground beef, Italian seasoned breadcrumbs, eggs, salt, black pepper, and garlic powder. Mix until well combined.
- Shape the ground beef mixture into a rectangle on a piece of aluminum foil.
- Layer ham, cheese, and spinach over the ground beef rectangle.
- Carefully roll up the meatloaf.
- Lay out bacon slices on another piece of aluminum foil.
- Place the rolled-up meatloaf on top of the bacon slices and roll up again.
- Transfer the meatloaf onto a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the aluminum foil covering the meatloaf and increase the oven temperature to 500°F.
- Bake uncovered for another 25 minutes.
- Remove from the oven and let it rest for a few minutes before slicing.
- Serve with zucchini noodles or your favorite side dish.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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