BBQ Beef Bacon Wrapped Meatloaf (Printable version)

Tender beef loaf wrapped in crispy bacon with smoky BBQ glaze for hearty family dining.

# What You'll Need:

→ Meat & Protein

01 - 2 lbs ground beef (80/20 blend recommended)
02 - 12 slices streaky bacon

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Binders & Fillers

05 - 3/4 cup breadcrumbs
06 - 2 large eggs
07 - 1/2 cup whole milk

→ Sauces & Condiments

08 - 1/2 cup BBQ sauce, plus extra for glazing
09 - 2 tbsp ketchup
10 - 1 tbsp Worcestershire sauce

→ Seasonings

11 - 1 1/2 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme

# How to Prepare:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, eggs, milk, 1/2 cup BBQ sauce, ketchup, Worcestershire sauce, salt, pepper, smoked paprika, and thyme. Mix gently until just combined—do not overmix.
03 - Shape the mixture into a loaf approximately 9 x 5 inches and place on the prepared baking sheet or in the loaf pan.
04 - Lay the bacon strips over the meatloaf, tucking the ends underneath to wrap completely.
05 - Brush the top of the bacon with a generous layer of BBQ sauce.
06 - Bake for 50 minutes. Remove from the oven, brush with more BBQ sauce, and return to the oven for another 10–15 minutes, or until bacon is crisp and the internal temperature reaches 160°F.
07 - Let the meatloaf rest for 10 minutes before slicing and serving.

# Expert advice:

01 -
  • The bacon keeps everything incredibly moist while creating this irresistible crispy, candied exterior
  • It's one of those rare comfort foods that feels fancy enough for company but easy enough for a Tuesday
  • The leftovers somehow taste even better the next day, if you actually have any left
02 -
  • Getting the internal temperature right is everything—undercooked meatloaf is unsettling and overcooked is dry and crumbly, so invest in a good instant read thermometer
  • Tucking the bacon ends underneath the loaf prevents them from curling up and pulling away from the meat as they cook
  • The second glaze during those final minutes of cooking is what creates that restaurant-worthy caramelized finish
03 -
  • Letting the meatloaf rest is not optional—those ten minutes redistribute the juices and make for cleaner slices that hold their shape on the plate
  • If the bacon is browning too quickly before the meatloaf is done, loosely tent it with foil for the remainder of the cooking time

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