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BBQ Bacon-Wrapped Meatloaf

BBQ bacon-wrapped meatloaf with a crisp bacon weave and a juicy interior. Baked until the bacon is caramelized, then glazed for a smoky, sticky finish.
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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
  

  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 small onion, grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire
  • 1 tsp smoked paprika
  • 0.25 tsp Salt and pepper to taste
  • 12 strip bacon use 12–14 strips for weaving
  • 0.5 cup BBQ sauce for glaze
  • 2 tbsp honey for glaze

Equipment

  • 1 sheet pan
  • 1 baking rack

Method
 

Bake the meatloaf
  1. Preheat the oven to 350°F. Set out a sheet pan with a baking rack so the loaf can bake evenly with airflow underneath.
  2. Mix ground beef, ground pork, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire, smoked paprika, salt, and pepper until evenly combined. Shape the mixture into a loaf so it holds its form.
  3. Weave bacon strips into a tight lattice on parchment wide enough to wrap the meatloaf. Keep the strips snug so the bacon forms a continuous wrap when baked.
  4. Place the meatloaf in the center of the bacon lattice and wrap the bacon around it. Tuck the ends underneath so the weave stays intact while baking.
  5. Brush BBQ glaze over the entire bacon-wrapped loaf. Place the loaf seam-side down on the rack over the baking sheet to help the lattice stay closed.
  6. Bake for 65–75 minutes at 350°F, until the internal temperature reaches 160°F and the bacon is crispy. Look for deep browning on the bacon and a caramelized, glossy glaze on top.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. This helps the juices settle for a cleaner cut and a moist interior.

Notes

Pro tip: use a tight bacon lattice and tuck the ends underneath so the weave stays crisp and fully wrapped. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently to avoid drying. Freezing is yes—freeze slices tightly wrapped up to 2 months and thaw in the fridge. For a lower-sodium option, choose a low-sodium BBQ sauce and adjust added salt accordingly.