14 Bacon-Wrapped Meatloaf Recipes With Crispy Bacon

Bacon wrapped meatloaf makes a reliable weeknight dinner that most families enjoy. These recipes focus on ways to wrap and bake the meat so the bacon stays crisp without drying out the inside. You will see options with basic seasonings as well as versions that add cheese or vegetables. Some use ground beef while others mix in turkey or pork for a change. Each one gives clear steps for prep and oven time.

Helpful Tips Before You Start

These tips will help the bacon crisp evenly while keeping the meatloaf moist.

Choose Thick Cut Bacon

Thick slices hold their shape better during baking. They also stay crisp on the outside without burning before the meat is done.

Start the Bacon in a Skillet

Cook the strips for two minutes per side until the fat begins to render. This step removes excess moisture so the bacon finishes crisp in the oven.

Set the Loaf on a Rack

Bake the wrapped meatloaf on a wire rack set inside a sheet pan. Air circulates underneath and prevents the bottom from steaming in its own drippings.

Avoid Overstuffing the Wrap

Overlap the bacon edges by no more than half an inch. Too much overlap traps steam and leaves soft spots.

Rest Before Slicing

Let the meatloaf sit for ten minutes after it comes out of the oven. The juices settle and the bacon stays attached to each slice.

Classic Bacon-Wrapped Beef Meatloaf with Caramelized Onion Gravy

This version wraps a simple beef meatloaf in bacon so the edges turn crisp while the inside stays juicy. The caramelized onion gravy brings a sweet and savory finish that pairs well with mashed potatoes or roasted vegetables. It works nicely for weeknight dinners or casual gatherings when you want something hearty without much fuss.

Classic Bacon-Wrapped Beef Meatloaf with Caramelized Onion Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds ground beef
• 8 slices bacon
• 2 large onions, thinly sliced
• 1 cup breadcrumbs
• 1 egg
• 1/2 cup milk
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth

fremgangsmåte

 

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, minced garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until just combined.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
• Lay the bacon slices over the top and sides of the loaf, tucking the ends underneath.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees F and the bacon is crisp.
• While the meatloaf bakes, melt the butter in a skillet over medium heat. Add the sliced onions and cook, stirring often, for 15 to 20 minutes until they turn deep golden brown.
• Sprinkle the flour over the onions and stir for one minute. Slowly whisk in the beef broth and simmer until the gravy thickens, about 5 minutes.
• Let the meatloaf rest for 5 minutes, then slice and serve with the warm gravy.

merknader

Caramelize the onions slowly over medium heat to avoid burning and bring out their natural sweetness. If the gravy thickens too much while sitting, add a splash of broth to loosen it. Leftovers reheat well in a covered skillet with a little extra gravy to keep the bacon from drying out.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Skillet

Smoky BBQ Bacon-Wrapped Meatloaf with Roasted Corn

This meatloaf combines ground beef with smoky BBQ sauce and spices, then gets wrapped in bacon for a crisp finish. The roasted corn adds a sweet, slightly charred side that pairs well with the savory loaf. It works for weeknight dinners or casual gatherings when you want something hearty without much fuss.

The bacon turns golden and crunchy in the oven while the corn roasts alongside on the same pan. The result is a balanced plate with smoky, tangy, and sweet notes in every bite.

Smoky BBQ Bacon-Wrapped Meatloaf with Roasted Corn

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup smoky BBQ sauce, plus 2 tablespoons for glazing
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices bacon
• 2 cups corn kernels
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder

fremgangsmåte

 

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Mix until evenly blended.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
• Lay the bacon slices over the top and sides of the loaf, tucking the ends underneath. Brush the remaining 2 tablespoons of BBQ sauce over the bacon.
• In a separate bowl, toss the corn kernels with olive oil and chili powder. Spread them in a single layer around the meatloaf on the baking sheet.
• Bake for 45 to 50 minutes until the bacon is crisp and the internal temperature of the meatloaf reaches 160 degrees.
• Remove from the oven and let the loaf rest for 5 minutes before slicing. Serve the roasted corn alongside the slices.

merknader

For extra smoke flavor, use a hickory-smoked BBQ sauce and add a pinch of chipotle powder to the corn if you like more heat. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the bacon crisp. You can mix the meatloaf and shape it the night before, then wrap and bake the next day.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven

Italian Bacon-Wrapped Meatloaf with Marinara and Polenta

This version wraps a garlic and herb meatloaf in bacon slices so the edges turn crisp in the oven. The finished slices sit on creamy polenta and get a spoonful of marinara for a simple Italian-style meal that works for both weeknight dinners and casual weekend gatherings.

The bacon brings smoky crunch that contrasts with the soft polenta and the bright tomato sauce. Parmesan and Italian seasoning keep the flavors familiar without extra steps.

Italian Bacon-Wrapped Meatloaf with Marinara and Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 slices bacon
• 1 cup marinara sauce
• 1 cup cornmeal
• 4 cups chicken broth
• 2 tbsp butter

fremgangsmåte

 

• Mix the ground beef, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper in a bowl until evenly combined. Shape the mixture into a loaf roughly 8 inches long.
• Lay the bacon slices on a work surface, slightly overlapping, then place the meatloaf on top. Wrap the bacon around the sides and ends, tucking the ends underneath.
• Set the wrapped loaf on a rimmed baking sheet. Bake at 375°F for 45 minutes until the bacon is browned and the internal temperature reaches 160°F.
• While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Whisk in the cornmeal and cook over medium heat, stirring often, until thick and creamy, about 15 minutes. Stir in the butter and keep warm.
• Warm the marinara sauce in a small pan or the microwave.
• Slice the meatloaf and serve each portion over a scoop of polenta with a spoonful of marinara on top.

merknader

Slice the meatloaf with a sharp knife so the bacon stays in place. If the bacon browns too fast, tent the loaf loosely with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven for 15 minutes; add a splash of broth when warming the polenta to loosen it again.

Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, rimmed baking sheet, saucepan

Spicy Chipotle Bacon-Wrapped Turkey Meatloaf with Black Bean Salad

This recipe brings together lean turkey meatloaf with a smoky chipotle kick and a crisp bacon wrap that turns golden in the oven. The fresh black bean salad on the side adds cool contrast and makes the whole plate feel balanced without extra sides. It works well for weeknight dinners when you want something hearty yet straightforward.

Spicy Chipotle Bacon-Wrapped Turkey Meatloaf with Black Bean Salad

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 slices bacon
• 2 chipotle peppers in adobo sauce, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the ground turkey, minced chipotle peppers, breadcrumbs, egg, diced onion, minced garlic, cumin, salt, and black pepper. Mix until evenly blended. Shape the mixture into a loaf about 8 inches long. Lay the bacon slices across the top and sides of the loaf, tucking the ends underneath. Place the wrapped loaf on the prepared baking sheet. Bake for 45 to 50 minutes until the internal temperature reaches 165 degrees F and the bacon is crisp. While the meatloaf bakes, make the salad. In a medium bowl, stir together the black beans, corn, diced red bell pepper, cilantro, lime juice, and olive oil. Season with a pinch of salt if needed. Let the meatloaf rest for 5 minutes after baking, then slice and serve with the black bean salad on the side.

merknader

For extra crisp bacon, broil the meatloaf for the final 2 minutes while watching closely. If the chipotle heat feels too strong, reduce to one pepper next time. Leftovers keep in the fridge for three days and reheat well in a 350 degree F oven to keep the bacon from turning soggy.

Course: Main Course
Cuisine: Mexican
Equipment: Baking Sheet, Mixing Bowls, Oven

Mushroom and Thyme Bacon-Wrapped Meatloaf with Mashed Celery Root

This version of bacon-wrapped meatloaf brings earthy mushrooms and fresh thyme into the mix for a savory, woodsy flavor that pairs well with the smoky bacon. The crispy bacon layer on the outside gives good texture contrast, while the mashed celery root on the side keeps the meal lighter than the usual potato version. It works nicely for a weeknight dinner when you want something comforting but a little different.

Mushroom and Thyme Bacon-Wrapped Meatloaf with Mashed Celery Root

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces mushrooms, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices bacon
• 2 large celery roots, peeled and cubed
• 4 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste

fremgangsmåte

 

• Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, chopped mushrooms, thyme leaves, egg, breadcrumbs, salt, and pepper. Mix until evenly blended.
• Shape the mixture into a loaf about 8 inches long. Lay the bacon slices side by side on a work surface, slightly overlapping, then place the loaf in the center and wrap the bacon around it.
• Transfer the wrapped loaf to a baking sheet. Bake for 45 to 50 minutes until the internal temperature reaches 160 degrees F and the bacon is crisp.
• While the meatloaf bakes, place the cubed celery root in a large pot and cover with water. Bring to a boil and cook for 15 to 20 minutes until tender.
• Drain the celery root, then return it to the pot. Add the butter and milk. Mash until smooth. Season with salt and pepper to taste.
• Let the meatloaf rest for 5 minutes after baking, then slice and serve with the mashed celery root.

merknader

For the crispiest bacon, make sure the slices overlap just enough to seal the meatloaf without leaving gaps. If the mash seems too thick after mashing, add a splash more milk while it is still warm. Leftovers reheat well in a 350 degree oven for 10 minutes to keep the bacon from softening.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Large Pot, Potato Masher

Asian Sesame-Ginger Bacon-Wrapped Meatloaf with Stir-Fried Vegetables

This recipe brings together familiar meatloaf comfort with bright sesame and ginger notes. The bacon wrapping turns crisp in the oven while the meat stays moist inside. It works well for weeknight meals when you want something hearty but lighter than a traditional version, and the stir-fried vegetables round it out into a full plate.

The finished dish has savory depth from the ginger and soy, a nutty sesame aroma, and a mix of tender meat, crunchy bacon, and crisp-tender vegetables.

Asian Sesame-Ginger Bacon-Wrapped Meatloaf with Stir-Fried Vegetables

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 8 slices bacon
• 2 cups mixed vegetables (broccoli florets, sliced carrots, and bell pepper strips)
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 1/4 tsp black pepper

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a mixing bowl combine the ground beef, breadcrumbs, egg, 1 tablespoon of the grated ginger, 1 tablespoon of the soy sauce, and black pepper. Mix until evenly blended, then shape into a loaf.
• Lay the bacon slices on a work surface slightly overlapping, place the meatloaf on top, and wrap the bacon around the sides and top. Transfer to the prepared baking sheet.
• Bake for 45 minutes until the internal temperature reaches 160°F and the bacon is browned and crisp.
• While the meatloaf bakes, heat the sesame oil in a large skillet over medium-high heat. Add the garlic and remaining tablespoon of ginger and cook for 30 seconds. Add the mixed vegetables and stir-fry for 4 to 5 minutes until crisp-tender. Stir in the remaining tablespoon of soy sauce and cook 1 minute more.
• Remove the meatloaf from the oven, sprinkle with sesame seeds, and let it rest 5 minutes before slicing. Serve slices alongside the stir-fried vegetables.

merknader

Grate the ginger finely so it distributes evenly through the meat without creating large pockets. If the bacon starts to brown too quickly, loosely tent the loaf with foil for the last 10 minutes. Leftovers reheat well in a skillet over low heat to keep the bacon crisp.

Course: Main Course
Cuisine: Asian
Equipment: Mixing bowl, Baking sheet, Large skillet

Apple Sage Bacon-Wrapped Pork Meatloaf with Roasted Brussels Sprouts

This recipe pairs sweet apple and fresh sage with ground pork for a meatloaf that tastes balanced and comforting. The bacon wrap turns crisp in the oven while Brussels sprouts roast right alongside, making it a practical choice for cooler evenings or simple family meals.

The result has a savory base with light sweetness and herb notes, plus tender meatloaf inside a crunchy bacon layer. Roasted Brussels sprouts add a slightly caramelized side that fits the same pan.

Apple Sage Bacon-Wrapped Pork Meatloaf with Roasted Brussels Sprouts

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 medium apple, peeled and diced
• 2 tablespoons chopped fresh sage
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices bacon
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 teaspoon salt (for sprouts)
• 1/4 teaspoon black pepper (for sprouts)

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground pork, diced apple, chopped sage, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix with your hands until the ingredients are evenly distributed but not overworked.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet. Lay the bacon slices over the top and sides of the loaf, overlapping slightly so the meat is fully covered.
• Toss the Brussels sprouts with the olive oil, salt, and black pepper in a separate bowl. Spread them around the meatloaf on the baking sheet.
• Bake for 45 to 50 minutes until the internal temperature of the meatloaf reaches 160°F and the bacon looks crisp. Let the meatloaf rest for 5 minutes before slicing. Serve the Brussels sprouts on the side.

merknader

If the bacon starts to brown too quickly, loosely cover the loaf with foil for the last 10 minutes. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven to keep the bacon crisp. Use a firm apple like Granny Smith if you prefer less sweetness in the loaf.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet

Cajun Bacon-Wrapped Meatloaf with Creole Rice and Okra

This Cajun bacon-wrapped meatloaf packs smoky bacon around spiced ground beef for a hearty main. The Creole rice and okra round it out with tender vegetables and bold seasoning that pair naturally with the meatloaf.

It suits weeknight meals or casual gatherings when you want a full plate with minimal sides. The bacon turns crisp in the oven while the rice absorbs the tomato and spice flavors.

Cajun Bacon-Wrapped Meatloaf with Creole Rice and Okra

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Rett Main Course

Kategori Cajun

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 1 tablespoon Cajun seasoning, divided
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 10 slices bacon
• 1 cup uncooked long-grain rice
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 8 ounces fresh okra, sliced
• 2 cups chicken broth
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the oven to 375°F. In a mixing bowl, combine the ground beef with half the Cajun seasoning, half the chopped onion, and 2 minced garlic cloves. Mix until evenly seasoned.
• Shape the mixture into a loaf and place it on a baking sheet. Wrap the bacon slices around the loaf, tucking the ends underneath. Sprinkle the remaining Cajun seasoning on top.
• Bake the meatloaf for 45 to 50 minutes until the internal temperature reaches 160°F and the bacon is crisp.
• While the meatloaf bakes, heat a large skillet over medium heat. Add the remaining onion, the green bell pepper, and celery. Cook for 4 minutes until softened.
• Stir in the rice, diced tomatoes with their juice, chicken broth, sliced okra, and the last minced garlic clove. Season with salt and black pepper.
• Bring the rice mixture to a simmer, then cover and cook on low for 20 minutes until the rice is tender and the liquid is absorbed.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices alongside the Creole rice and okra.

merknader

Use fresh okra and avoid stirring the rice too much during cooking to keep the grains separate. If the bacon needs extra crispness, broil the meatloaf for the last 2 minutes. Leftovers reheat well in a covered skillet with a splash of broth to restore moisture in the rice.

Course: Main Course
Cuisine: Cajun
Equipment: Mixing bowl, baking sheet, large skillet

Greek Feta and Olive Bacon-Wrapped Meatloaf with Tzatziki Salad

This bacon-wrapped meatloaf mixes salty feta and briny olives right into the beef for a bright Mediterranean twist. The bacon turns crisp in the oven while the inside stays juicy, and the cool tzatziki salad on the side keeps every bite balanced.

It works well for weeknight meals when you want something hearty yet fresh. The flavors lean savory and tangy with a bit of crunch from the bacon and a creamy contrast from the salad.

Greek Feta and Olive Bacon-Wrapped Meatloaf with Tzatziki Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 3/4 cup crumbled feta cheese
• 1/3 cup chopped kalamata olives
• 10 slices bacon
• 1 cup plain Greek yogurt
• 1 large cucumber, grated and drained
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced

fremgangsmåte

 

• Heat the oven to 375 degrees and line a baking sheet with parchment.
• In a mixing bowl, combine the ground beef, 1/2 cup of the feta, the olives, and the salt. Mix until just blended.
• Shape the mixture into a loaf about 8 inches long and place it on the baking sheet.
• Lay the bacon slices over the top and sides of the loaf, tucking the ends underneath.
• Bake for 45 minutes until the bacon is crisp and the internal temperature reaches 160 degrees.
• While the meatloaf bakes, stir the Greek yogurt, grated cucumber, garlic, dill, and lemon juice together in a second bowl to make the tzatziki.
• In a serving bowl, toss the cherry tomatoes and red onion with the tzatziki until lightly coated.
• Remove the meatloaf from the oven and let it rest 5 minutes before slicing.
• Serve slices of the meatloaf with the tzatziki salad on the side.

merknader

Grate and drain the cucumber well so the tzatziki stays thick instead of watery. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before tossing it into the salad. Leftovers keep in the fridge for two days and reheat nicely in a 350-degree oven to keep the bacon crisp.

Course: Main Course
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowls, Knife

Breakfast Bacon-Wrapped Meatloaf with Crispy Potatoes and Eggs

This recipe turns classic meatloaf into a breakfast dish by wrapping it in bacon and pairing it with roasted potatoes and fried eggs. It works well for weekend brunch or a filling morning meal when you want something hearty and savory. The bacon adds crunch while the potatoes bring texture and the eggs add a soft element on top.

Breakfast Bacon-Wrapped Meatloaf with Crispy Potatoes and Eggs

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Rett Breakfast

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 8 oz breakfast sausage
• 10 slices bacon
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 4 medium potatoes, diced
• 2 tbsp olive oil
• 1 tsp paprika
• 4 eggs
• 2 tbsp chopped fresh parsley

fremgangsmåte

 

• Mix the ground beef, breakfast sausage, diced onion, minced garlic, egg, breadcrumbs, salt, and black pepper in a large bowl until evenly combined. Shape the mixture into a loaf about 8 inches long.
• Wrap the loaf with the bacon slices, tucking the ends underneath. Place it on a baking sheet lined with parchment paper.
• Toss the diced potatoes with olive oil, paprika, and a pinch of salt. Spread them around the meatloaf on the same baking sheet.
• Bake at 375°F for 50 minutes until the bacon is crisp and the meatloaf reaches 160°F inside. Remove the meatloaf and let it rest for 5 minutes.
• While the meatloaf rests, fry the 4 eggs in a skillet over medium heat until the whites are set but the yolks remain runny.
• Slice the meatloaf and divide it among four plates with the potatoes and one egg each. Sprinkle with chopped fresh parsley before serving.

merknader

For extra crisp potatoes, spread them in a single layer and avoid overcrowding the pan. If you prefer firmer yolks, cook the eggs a minute longer. Leftovers reheat well in a 350°F oven for 10 minutes to keep the bacon crisp. Swap the breakfast sausage for all ground beef if you want a milder flavor.

Course: Breakfast
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Skillet

Teriyaki Bacon-Wrapped Meatloaf with Pineapple Fried Rice

This recipe wraps a simple meatloaf in bacon and brushes it with teriyaki sauce for a sweet and salty crust. The pineapple fried rice on the side brings bright, tropical flavor that balances the rich meat.

It works well for weeknight meals when you want something hearty but a little different. The combination gives tender meatloaf with crispy bacon edges and fluffy rice studded with pineapple.

Teriyaki Bacon-Wrapped Meatloaf with Pineapple Fried Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/4 cup teriyaki sauce
• 1/2 cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 8 slices bacon
• 2 cups cooked rice
• 1 cup pineapple chunks
• 1/2 cup frozen peas and carrots
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced

fremgangsmåte

 

• Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, and 2 tablespoons of the teriyaki sauce. Form the mixture into a loaf shape.
• Lay the bacon slices side by side on a baking sheet. Place the meatloaf on top and wrap the bacon ends over the top. Brush the remaining teriyaki sauce over the bacon. Bake for 45 minutes until the internal temperature reaches 160°F and the bacon is crisp.
• While the meatloaf bakes, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Stir in the peas and carrots and cook for 2 minutes. Add the cooked rice, pineapple chunks, and soy sauce. Stir fry for 5 minutes until everything is hot. Remove from heat and stir in the green onions.
• Slice the meatloaf and serve it with the pineapple fried rice on the side.

merknader

Use day-old rice for the fried rice so it stays fluffy instead of turning mushy. If the bacon browns too quickly in the oven, loosely cover the meatloaf with foil for the last 10 minutes. Leftovers reheat well in a skillet with a splash of water to keep the rice moist.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Large Skillet

Jalapeño Popper Bacon-Wrapped Meatloaf with Creamy Slaw

This recipe packs the creamy, spicy flavors of jalapeño poppers into a bacon-wrapped meatloaf. The cool, crunchy slaw on the side balances the heat and richness, making it a solid choice for weeknight dinners or casual gatherings.

The bacon bakes up crisp around the edges while the inside stays juicy with pockets of melted cheese. It is straightforward to prepare and delivers a mix of textures in one plate.

Jalapeño Popper Bacon-Wrapped Meatloaf with Creamy Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 4 oz cream cheese, softened
• 2 jalapeños, finely diced
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 slices bacon
• 4 cups shredded green cabbage
• 1 carrot, shredded
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp celery seed

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, cream cheese, diced jalapeños, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
• Lay the bacon slices across the top of the loaf, overlapping them slightly, then tuck the ends underneath.
• Bake for 45 to 50 minutes until the internal temperature reaches 160°F and the bacon is browned and crisp.
• While the meatloaf bakes, stir together the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, and celery seed in a medium bowl until coated.
• Let the meatloaf rest for 5 minutes, then slice and serve with the slaw on the side.

merknader

Make the slaw a few hours ahead so the flavors have time to blend. If you want less heat, remove the seeds from the jalapeños before dicing. Leftovers keep well in the fridge for up to three days and reheat nicely in a 350°F oven to keep the bacon crisp.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, baking sheet, parchment paper

Moroccan-Spiced Bacon-Wrapped Meatloaf with Couscous and Roasted Carrots

This Moroccan-spiced bacon-wrapped meatloaf turns a familiar dish into something with warm, earthy flavors. The bacon bakes up crisp on the outside while the spiced meat stays juicy inside. It suits weeknight meals or casual dinners when regular meatloaf feels too plain.

The cumin, coriander, and cinnamon give the loaf a gentle North African taste that matches the sweet roasted carrots. Couscous on the side keeps the plate balanced and easy to put together.

Moroccan-Spiced Bacon-Wrapped Meatloaf with Couscous and Roasted Carrots

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 8 slices bacon
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 egg
• 1/2 cup breadcrumbs
• 1 cup dry couscous
• 4 carrots, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• Salt and black pepper
• 2 tbsp chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, egg, breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly blended.
• Shape the mixture into a loaf about 8 inches long. Lay the bacon slices over the top and sides, tucking the ends underneath.
• Place the loaf on the prepared baking sheet. Toss the carrot pieces with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper, then spread them around the loaf.
• Bake for 45 to 50 minutes until the bacon is crisp and the internal temperature of the meatloaf reaches 160°F.
• While the meatloaf bakes, bring 1 1/4 cups water and 1/4 tsp salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in the remaining 1 tbsp olive oil.
• Slice the meatloaf and serve with the roasted carrots and couscous. Sprinkle the cilantro over the top.

merknader

Use ground lamb instead of beef if you want a stronger flavor that stands up to the spices. Let the meatloaf rest for five minutes before slicing so the juices stay inside. Leftovers reheat well in a 350°F oven for ten minutes to keep the bacon crisp.

Course: Main Course
Cuisine: Moroccan
Equipment: Mixing bowl, baking sheet, saucepan

Bourbon-Glazed Bacon-Wrapped Meatloaf with Sweet Potato Wedges

This recipe combines a savory meatloaf with a sweet bourbon glaze and a layer of crispy bacon on top. The sweet potato wedges roast alongside the meatloaf, picking up some of the glaze drippings for extra flavor. It works well for a weeknight dinner or a casual weekend meal when you want something hearty without much fuss.

The finished dish has tender meat inside a bacon shell, balanced by the sticky glaze and soft roasted wedges. The bourbon adds a subtle depth without overpowering the other flavors.

Bourbon-Glazed Bacon-Wrapped Meatloaf with Sweet Potato Wedges

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices bacon
• 1/4 cup bourbon
• 3 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt

fremgangsmåte

 

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, 1 teaspoon salt, and black pepper. Mix until evenly blended, then shape the mixture into a loaf about 8 inches long.
• Wrap the loaf with the bacon slices, tucking the ends underneath. Place the loaf on the prepared baking sheet.
• In a small bowl, stir together the bourbon, brown sugar, and ketchup to make the glaze. Brush half of the glaze over the bacon-wrapped loaf.
• Toss the sweet potato wedges with the olive oil, paprika, and remaining 1/2 teaspoon salt. Arrange the wedges around the meatloaf on the baking sheet.
• Bake for 45 minutes. Remove the pan from the oven, brush the remaining glaze over the meatloaf, and return it to the oven for another 15 minutes until the bacon is crisp and the internal temperature of the meatloaf reaches 160 degrees.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices with the roasted sweet potato wedges.

merknader

Brush the glaze on in two stages so the sugars do not burn during the longer bake time. If the bacon browns too quickly, loosely cover the meatloaf with foil for the final 10 minutes. Leftovers keep well in the fridge for up to three days and reheat nicely in a 350-degree oven.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Small Bowl