DESCRIPTION
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.
Ingredients
Units
Scale
- 1 large egg
- 1/2 cup dry breadcrumbs
-
2 Tbsp. ketchup
-
1 Tbsp. Worcestershire sauce
-
2 tsp. Italian seasoning
-
1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 2 lbs. lean ground beef
- 4 Tbsp. barbecue sauce, divided
-
8 slices of bacon
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or foil (don’t use a bread/loaf pan).
- Crack the egg into a large bowl and then use a fork to lightly beat it. To the egg add the breadcrumbs, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, and salt. Stir to mix it well.
- Add the ground beef and use your hands to mix it just until it looks fairly evenly incorporated, being careful to not overmix.
- Transfer meat to a baking sheet and form into a 10 x 5 inch loaf.
- Spread 2 tablespoons of the barbecue sauce on top of the meatloaf.Â
- Drape the bacon slices over the top of the loaf, so that it covers the top and hangs down the sides. Tuck the ends of the bacon under the meatloaf but don’t wrap it under (if you do, it gets rubbery under there as it cooks).
- Bake for 45 minutes.
- Brush the remaining 2 tablespoons of barbecue sauce over the bacon on the top and sides of the loaf. Bake, until internal temperature on an instant read thermometer is 160°F, about 15-20 minutes more.
- Remove the meatloaf from oven and rest at room temperature for 10 minutes before slicing and serving.