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BBQ Bacon-Wrapped Meatloaf

BBQ bacon-wrapped meatloaf with a crispy bacon weave and a caramelized BBQ glaze. This smoky meatloaf bakes until the bacon is crisp, then rests for a juicy, sliceable interior.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
Bacon and glaze
  • 13 bacon (for weaving) 12–14 strips
  • 0.5 cup BBQ sauce
  • 2 tbsp honey

Equipment

  • 1 sheet pan
  • 1 rack
  • 1 parchment

Method
 

Bake
  1. Preheat the oven to 350°F so it’s ready for even browning.
  2. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, smoked paprika, salt, and pepper, then mix until evenly combined and shaped into a loaf.
  3. On parchment, weave the bacon strips into a tight lattice wide enough to wrap the meatloaf, making sure there are no large gaps.
  4. Place the shaped meatloaf in the center and wrap the bacon around it, tucking the bacon ends underneath so the weave stays sealed.
  5. Whisk together BBQ glaze (BBQ sauce and honey), then brush it all over the bacon-wrapped loaf.
  6. Set the loaf seam-side down on a rack over a baking sheet so the bacon can crisp on all sides.
  7. Bake for 65–75 minutes at 350°F until the internal temperature reaches 160°F and the bacon is crispy, watching for deep caramel color on the glaze.
  8. Rest the meatloaf for 10 minutes before slicing so juices set and the interior stays moist.

Notes

For the crispest bacon weave, keep the lattice tight so rendered fat can’t pool and the bacon stays in contact with the rack. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced portions for up to 2 months. To make it lighter, use lean ground beef (90% or higher) and swap breadcrumbs for whole-wheat breadcrumbs for extra fiber.