Bacon-Wrapped Meatloaf

Bacon-Wrapped Meatloaf is so flavorful and juicy. I’m showing you how to wrap the bacon so it’s not a hassle and it bakes nice and crispy.

Making The Meatloaf

The goal when making meatloaf is to handle the meat as little as possible so that it doesn’t get tough. The toughness happens because the strands of meat get smooshed and compressed when the mixing is happening, and then they are more dense.

To not have to mix as much, it’s best to combine everything except the meat first. Once you know that is all mixed up, then you add in your meat and mix it just until it looks fairly evenly combined.

So, in a large bowl you’ll mix together the seasonings with the breadcrumbs, ketchup, Worcestershire sauce, and egg. Then add in the beef and mix it gently.

Some people mix their ground beef with a spoon or potato masher. I find that to be more difficult than using my hands. I also suspect that the potato masher compresses the meat more, and we don’t want that.

Should I Make Meatloaf In A Loaf Pan?

You will transfer the meatloaf mixture to a baking sheet lined with parchment paper or foil and form it into a 10 x 5 loaf. Be sure to choose a baking sheet with low sides so the air circulates well but the grease doesn’t overflow. 

Do not use a loaf pan because the meatloaf won’t brown or crisp properly and can get rubbery from the grease and any excess cooking liquid. Because there is no way for air to circulate in a loaf pan, the bacon grease will seep out of the bacon and “boil” the meat and the bacon won’t crisp. 

How To Wrap Meatloaf With Bacon

Brush the meatloaf with half of the barbecue sauce before draping the bacon slices over the meatloaf so that it covers the tops and sides. The meatloaf therefore isn’t being fully wrapped in bacon, just the tops and sides are coated. This is for two reasons.

First, because the meatloaf is made of ground meat, it’s a bit tricky to lift it and maneuver it without it coming apart. Why risk it?

Second, I tried it and found that the bacon underneath didn’t cook properly and ended up rubbery.

After you’ve draped the bacon slices over the meatloaf, tuck the ends underneath the meatloaf a little. This is because the bacon shrinks during cooking and pulls away from the loaf. But tucking the slices a bit, they stay in place even as they shrink.

While the meatloaf is baking, check it occasionally to be sure the bacon grease isn’t overflowing the pan into the oven because the last thing you want is for that grease to catch fire. If you’ve use a pan that has a larger surface area and a rim, this shouldn’t be an issue.

About fifteen minutes before the meatloaf is finished baking, spread the remaining BBQ sauce on top and bake an additional 15 minutes, or until internal temperature of the meatloaf is 160°F on an instant read thermometer.

Bake Covered Or Uncovered?

You want the bacon to become crispy and not rubbery so the best way is to bake the meatloaf is uncovered. However, you can bake it covered if you prefer as it does keep the meatloaf a bit more moist. Then, remove the cover for the last 15-20 minutes so the bacon gets crispier. 

Does Meatloaf Have To Rest Before Slicing?

Yes, it’s best to let the meatloaf rest for 10 minutes before slicing. This is because the meatloaf is very hot when it comes out of the oven and the juices inside are bubbling and moving around. When you slice it hot like that, the juices will come out and can also make the meatloaf start to fall apart.

If you instead rest the meatloaf for 10 minutes before slicing, those juices cool down a little and stop moving around. They’ll stay in the meatloaf, making it juicier, and not making it fall apart.

Can I Cook Bacon-Wrapped Meatloaf In The Air Fryer?

Meatloaf in the air fryer is the perfect solution when you want Bacon-Wrapped Meatloaf for dinner but don’t feel like turning on the oven. Cooking it in an air fryer is quick and convenient.

Divide the meatloaf mixture into 4-6 equal parts and shape the mini meatloaves. Wrap one strip of bacon around the side of each meatloaf. You don’t want to wrap the bacon under the meatloaf as it won’t crisp nicely. If you want, you can use a wooden toothpick to secure the bacon to the meatloaf. This will help keep the bacon in the right place, but I’ve found that it isn’t really necessary. The ground meat and bacon adhere to each other when raw, and as they cook, the bacon shrinks and holds the meat.

Place each one in the air fryer basket. Set the temperature for 360°F and cook for 10 minutes. Top each loaf with barbecue sauce and cook an additional 10-15 minutes, until the internal temperature is 160°F on an instant read thermometer.