Bacon wrapped meatloaf. Comfort food (bacon) wrapped around more comfort food (beef and pork). It’s a crazy delicious dinner unless you don’t eat meat, in which case we feel a little bit guilty…

Looking for a fun twist on a classic meatloaf recipe? 

This easy meatloaf recipe is the homemade comfort food we all love, with an extra bit of smokey flavor from the crispy bacon slices. 

Stuffed Bacon Wrapped Chicken Breast to Cheese-Stuffed Bacon Wrapped Smoked Brats, everything wrapped in bacon just tastes better. Take this bacon wrapped meatloaf, for example. Baked to perfection in a preheated oven, the bacon weave on top adds that extra touch, making it a delicious weeknight dinner or the star of a weekend feast.

What Is Bacon Wrapped Meatloaf?

This dish is like a traditional meatloaf recipe but wrapped in strips of bacon. It’s a fun twist on a classic recipe that you’ll come back to again and again. 

What you’ll love about this recipe:

  • FAMILY-FRIENDLY – This recipe is a classic comfort food that will be a huge hit with the whole family.
  • DELICIOUS – The tender meatloaf combined with the savory bacon creates a delicious bacon meatloaf.
  • BACON – If you’re a bacon lover, you’ll love this recipe. 

What You Need to Make Bacon Wrapped Meatloaf

  • Celery, Onion, & Carrot – we’ve got to add some veggies to the recipe for balance, right?
  • Oil
  • All-natural sausage – use your favorite brand of pork sausage. This adds a savory depth to the meatloaf. 
  • Lean ground beef – we’ve got enough fat from the bacon, so let’s balance it out with some lean ground beef. 
  • White bread – use your favorite brand. 
  • Evaporated milk – one 14oz can is all you need. 
  • Eggs – these act as a binder for the meat mixture. 
  • Worcestershire sauce – adds a slight umami flavor. 
  • Salt
  • Parmesan cheese – again, adds some umami vibes. 
  • Tomato sauce – adds to the classic meatloaf flavor. 
  • Garlic – adds a slight, pungent kick. Use fresh garlic if you can. 
Bacon Wrapped Meatloaf Recipe \\

How to Make Meatloaf Wrapped in Bacon

  • First, preheat the oven to 350ºF. Now, grab your food processor – throw in carrots, onions, and celery, and give them a good whirl until they’re finely minced.
  • In a nonstick skillet over medium heat, heat up a bit of oil. Toss in that minced onion mixture and let it sizzle until it’s softened, usually about 5 minutes. While that cools down a bit, grab a small bowl and mix together some bread or breadcrumbs with evaporated milk. Set that concoction aside for now.
  • Next, in a large bowl, add the meats, eggs, Worcestershire sauce, salt, cheese, tomato sauce, garlic, and our cooled-down onion mixture. Mix it all up, and then add the breadcrumb mixture. 
  • Now, line the bottom of a large loaf pan with slices of bacon, letting the ends drape over the sides. Once that’s set, pile your meatloaf mixture on top of the bacon, filling it to the brim. Next, wrap the bacon ends over the top of the meatloaf.
  • Pop the meatloaf into the oven and let it bake for a solid hour. Once the timer dings, pull it out and drain off a bit of that tasty fat. Then, back into the oven for another 30 minutes. Let the meatloaf rest until cooled slightly before serving. 

Expert Recipe Tip

  • Use an instant-read thermometer to ensure the internal temperature of the meatloaf reaches at least 160ºF.
Bacon Wrapped Meatloaf Recipe \\

What to serve with bacon-wrapped meatloaf

A classic comfort meal always includes mama’s mashed potatoes or a potato salad. Then, we should probably add some veggies like roasted green beans to balance out the fattiness from the bacon. 

Like a warm hug from your past, each bite of this bacon wrapped meatloaf will bring you back to the good old days. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Bacon Wrapped Meatloaf Recipe \\

Bacon Wrapped Meatloaf

Bacon wrapped meatloaf. Comfort food (bacon) wrapped around more comfort food (beef and pork). It’s a crazy delicious dinner, unless you don’t eat meat, in which case I feel a little bit guilty…
5 from 2 votes
Print Pin Rate
Author: Kita Roberts
1 hour 40 minutes
Serves: 1 recipe


  • 1 stalk of celery
  • 1/2 small onion
  • 1 large carrot
  • 1 tablespoon oil
  • 1 pound all natural sausage
  • 2 pounds lean ground beef
  • 2 pieces of white bread - crusts removed and torn into small pieces (or 1 cup panko bread crumbs)
  • 14 ounce can evaporated milk
  • 2 eggs - lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • 1 cup canned tomato sauce
  • 1 clove garlic - minced


  • Preheat oven to 350 degrees.
  • In a food processor fitted with the steel blade attachment, pulse together carrot, onion, and celery until fined minced.
  • Heat oil in a nonstick skillet set over medium heat and cook the onion mixture until softened, about 5 minutes. Allow to cool.
  • In a small bowl, place bread or breadcrumbs and pour in evaporated milk. Set aside.
  • In a large bowl, combine meats, eggs, Worcestershire sauce, salt, cheese, tomato sauce, garlic, and cooled onion mixture with 2 forks.
  • Mix in breadcrumb mixture.
  • In a large loaf pan, lay one end of a slice of bacon on one end of the pan, so the other end comes up over the side. Lay the next slice over the first slice so that it overlaps, and the end comes up over the other side of the pan.
  • Repeat until the whole bottom of the pan is lined with bacon.
  • Place meatloaf mixture on top of bacon and fill to the top.
  • Take the ends of the bacon and wrap them up over the top of the meat mixture.
  • Bake for 1 hour, pull from oven and carefully drain off a bit of the fat.
  • Return to the oven and bake for 30 minutes more.


Cooking notes:
  • I added 1/2 of a red pepper to the onion mixture ‘cuz that’s just how I roll.
  • I didn’t have evaporated milk on hand so I used 1 cup buttermilk in its place.
  • I had to use 2 loaf pans with the amount of meat I used.
from Babble


Serving: 1g | Calories: 529kcal | Carbohydrates: 20g | Protein: 40g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 161mg | Sodium: 1070mg | Fiber: 1g | Sugar: 8g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

Yes, but it won’t be as savory as regular bacon, but you can try it!

Yes. Simply divide the meat mixture into mini meatloaf pans and reduce the baking time to about 15-20 minutes, checking for doneness every so often. You can always add more time if needed. 

Absolutely! When you take the meatloaf out of the oven to drain the fat, add a thin layer of bbq sauce on top to let it caramelize as the meatloaf bakes. 


  1. Hey Kita! I am from your SITS tribe, Spot. You have a nice space here.

    Your intro made me LOL! This may not be the healthiest dish but it sure sounds tasty and would make 2 very happy teenagers at our home 🙂

  2. Holy cow, this is fabulous. Screw health. Sometimes you just NEED an epic artery clogging monstrosity like this!

  3. Where did the gravy come from? Is that from the pan drippings?

    1. Thank you, I left them a comment. Hopefully they will give me some credit 🙂

  4. Mary Downey says:

    Oh yeh, now that’s some REAL food right there ! I come from Glasgow, Scotland, where clogged arteries are a way of life…..kidding ! I now live in USA, where my passion for good old meat and potatoes have been somewhat frowned upon in recent years due to…clogged arteries in the USA haha ! Sadly, one cannot live on cholesterol alone, but once in a while you have to dust off your meat grinder, pay homage to fatty bacon, and enjoy…oh so enjoy, a meal such as this to keep you grounded. Thank you for sharing this delicious recipe, I am just drooling ! I’ll be back for sure. Thinking of starting my own blog soon, so your recipes give me hope for the world ! haha. Cheerio for now….

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