BBQ Bacon-Wrapped Meatloaf Recipe - Allrecipes.com
BBQ Bacon-Wrapped Meatloaf Recipe
  • READY IN ABOUT hrs

BBQ Bacon-Wrapped Meatloaf

Recipe by  

"This meatloaf is very moist and flavorful, and super easy and quick to make."

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Ingredients Edit and Save

Original recipe makes 1 meatloaf Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
  2. Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet.
  3. Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.
  4. Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.
  5. Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.
  6. Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2013

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.

 
Most Helpful Critical Review
Jan 16, 2013

This had a good flavor, but it was way too wet to form into a log. I suggest cutting the egg to one and the bbq sauce to 1/4 cup, or add it little by little. I used 1/2 cup bread crumbs as the recipe said, so maybe more bread would help also. I also cooked the back a little longer before I used it. Not sure if I'll make this again.

 

20 Ratings

Mar 17, 2013

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.

 
Jul 05, 2013

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

 
Jun 06, 2014

Very tasty and moist! I followed the other reviewers and cut down to 1 egg. I also mixed a little ketchup, BBQ sauce and brown sugar together and used it as glaze for the top. My boyfriend couldn't get enough of it! Would definitely make this again.

 
Mar 12, 2013

The flavor was good, but I would use 1.5-2 lbs of ground beef, leaving all other ingredients the same.

 
Dec 25, 2014

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! :)

 
Nov 13, 2014

Great.

 

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 946 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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comfortablefood.com
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