BBQ Beef Bacon Wrapped Meatloaf

The kitchen filled with that unmistakable smoky sweet scent when my brother announced he was bringing his family over for dinner on short notice. This meatloaf has saved more last minute gatherings than I can count, turning pantry staples into something that feels like a special occasion.

I remember standing at the counter with my daughter, her hands covered in meat mixture, carefully tucking bacon strips like she was wrapping a present. Now whenever I smell BBQ sauce and thyme together, I'm back in that kitchen, teaching her that some dishes are worth getting your hands dirty for.

Ingredients

• 2 lbs ground beef (80/20 blend): The fat ratio here is non negotiable for keeping the meatloaf tender and juicy
• 12 slices streaky bacon: Weave or lay these strategically because they baste the meatloaf as it cooks
• 1 medium yellow onion, finely chopped: Finely diced so it melts into the meat instead of creating pockets
• 2 cloves garlic, minced: Fresh garlic adds that backbone note that balances the sweetness of the BBQ sauce
• 3/4 cup breadcrumbs: These bind everything together without drying out the meat
• 2 large eggs: Room temperature eggs mix more evenly into the meat mixture
• 1/2 cup whole milk: The milk softens the breadcrumbs creating a more tender texture
• 1/2 cup BBQ sauce plus extra for glazing: Use a sauce you actually enjoy eating straight from the bottle
• 2 tbsp ketchup: Adds depth and sweetness to complement the BBQ sauce
• 1 tbsp Worcestershire sauce: That umami punch that makes people ask what your secret ingredient is
• 1 1/2 tsp salt: Essential for bringing out all the flavors in the meat
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference
• 1 tsp smoked paprika: Reinforces the smoky notes from the bacon
• 1/2 tsp dried thyme: Earthy and herbal without overpowering the BBQ flavor

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup

Mix everything but the bacon:

Combine beef, onion, garlic, breadcrumbs, eggs, milk, the 1/2 cup BBQ sauce, ketchup, Worcestershire, and seasonings in a large bowl, mixing just until combined

Shape your loaf:

Form the mixture into a 9 x 5 inch loaf on your prepared baking sheet

Wrap it up:

Lay bacon strips over the top, tucking the ends underneath to secure them

First glaze:

Brush the bacon generously with BBQ sauce before it goes into the oven

Bake and glaze again:

Cook for 50 minutes, then brush with more BBQ sauce and return for another 10 to 15 minutes until bacon crisps and internal temp hits 160°F

Let it rest:

Wait 10 minutes before slicing or the juices will run everywhere

Pin it

My father in law took one bite and asked why meatloaf wasnt always made this way, and now he requests it for every birthday dinner. Something about wrapping it in bacon transforms it from humble comfort food into the kind of dish that makes people go silent for a minute while eating.

Making It Your Own

I have started adding a teaspoon of liquid smoke to the meat mixture when I want that extra depth that tastes like it came from a smoker. The trick is using it sparingly because it can overpower everything else.

Serving Ideas

Mashed potatoes are the classic pairing for a reason, they soak up all those BBQ juices perfectly. Sometimes I serve roasted green beans on the side to add something fresh and crisp to the plate.

Make Ahead Tips

You can assemble the entire meatloaf the night before and keep it wrapped tightly in the refrigerator. This actually helps the flavors meld together better.

• Wrap the prepared loaf in plastic wrap before baking
• Add 5 to 10 minutes to baking time if cooking from cold
• Leftovers slice beautifully for sandwiches the next day

Pin it

Theres something deeply satisfying about serving a dish that looks impressive but comes together with such simple ingredients. This meatloaf has become my go to for feeding people I love.

Common Recipe Questions

→ What temperature should meatloaf be cooked to?

The internal temperature should reach 160°F (71°C) for safe consumption. Use a meat thermometer inserted into the center for accurate reading.

→ Can I prepare this ahead of time?

Yes, assemble the meatloaf and refrigerate up to 24 hours before baking. Add the bacon and glaze just before cooking for best results.

→ How do I know when the bacon is crispy enough?

The bacon should be browned and crispy to the touch after the final 10-15 minutes of baking. If needed, broil for 1-2 minutes watching carefully.

→ What sides complement this meatloaf?

Creamy mashed potatoes, roasted green beans, glazed carrots, or a fresh garden salad all pair wonderfully. Coleslaw also adds a nice crunch.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for 3-4 days. Leftovers also freeze well for up to 3 months and make excellent sandwiches.

→ Can I use different ground meat?

Ground pork or turkey can be substituted, though beef provides the richest flavor. Use 80/20 blend for optimal juiciness regardless of meat choice.