BBQ Beef Bacon Wrapped Meatloaf

The smell of bacon and BBQ sauce hitting that hot oven still takes me back to my first apartment, where I discovered that wrapping meatloaf in bacon wasnt just fancy—it was necessary. My roommate walked in from his night shift and practically followed his nose to the kitchen, asking what kind of magic was happening at 2 AM. We ended up eating slices straight off the cooling rack with paper towels, standing over the counter because neither of us could wait for proper plates.

I made this for a friends birthday dinner last summer, and her husband who swore he hated meatloaf went back for thirds. Watching someone reconsider a lifelong opinion over one bite of food—thats the kind of kitchen moment that keeps you cooking.

Ingredients

• Ground beef: The 80/20 blend is nonnegotiable here because the fat keeps it from becoming a dense brick
• Bacon: Streaky bacon works best because it wraps tightly and gets properly crispy without burning
• Onion and garlic: Finely chopped so they disappear into the mixture instead of creating chunky bits
• Breadcrumbs: These soak up the milk and eggs to bind everything together without making it heavy
• BBQ sauce: Use one you actually like drinking because that flavor will be front and center
• Worcestershire: Adds that deep umami note that makes people ask whats your secret ingredient
• Smoked paprika and thyme: This combination gives it that classic meatloaf flavor without being old fashioned

Instructions

Get your oven ready:

Preheat to 375°F and line your baking sheet with parchment, or grab a loaf pan if you prefer that shape

Mix it all together:

Combine everything except the bacon and extra BBQ sauce in a large bowl, mixing until just barely combined—overmixing makes it tough

Shape your loaf:

Form the meat into a roughly 9 by 5 inch rectangle on your prepared baking sheet

Wrap it up:

Lay bacon strips across the top and tuck the ends underneath so it stays put during baking

First bake:

Brush with some BBQ sauce and bake for 50 minutes, then add another layer of sauce

Finish it off:

Bake another 10 to 15 minutes until the bacon is crisp and it reaches 160°F internally

Rest before slicing:

Let it sit for 10 minutes so all those juices redistribute instead of running out onto your cutting board

Save

My mom started requesting this over her traditional recipe, which felt like passing some kind of torch. Now every family gathering has at least two meatloaves because word got around.

Making It Your Own

Sometimes I add finely grated carrots or zucchini when I want to sneak in vegetables without anyone noticing. The kids still havent figured out why their meatloaf is slightly sweeter on Tuesdays.

The Leftover Situation

Cold meatloaf sandwiches the next day are almost better than the main event. Pile it high with extra BBQ sauce, maybe some sharp cheddar, and suddenly lunch is the highlight of your week.

Serving Ideas That Work

Mashed potatoes are classic because they catch all those drippings, but roasted vegetables cut through the richness beautifully. I learned the hard way that lighter sides balance better than heavy ones.

• A crisp green salad with vinaigrette helps reset your palate between bites
• Cornbread soaks up the BBQ sauce like nothing else
• Roasted Brussels sprouts with balsamic add the right amount of bitterness

Save

Theres something deeply satisfying about a recipe that looks impressive but is actually straightforward to make. This ones a keeper.

Recipe FAQs

→ What temperature should the internal meat reach?

The internal temperature should reach 160°F (71°C) for safe consumption. Use a meat thermometer inserted into the thickest part to ensure accuracy.

→ Can I prepare this ahead of time?

Yes, assemble the loaf and wrap it tightly in plastic. Store in the refrigerator for up to 24 hours before baking. Add the bacon and glaze just before cooking.

→ What type of beef works best?

Ground beef with an 80/20 fat ratio yields optimal juiciness and flavor. Leaner blends may result in a drier texture.

→ How do I store leftovers?

Wrap cooled slices individually and refrigerate for up to 4 days. Alternatively, freeze for up to 3 months. Reheat gently to maintain moisture.

→ What sides complement this dish?

Creamy mashed potatoes, roasted vegetables, or a crisp green salad balance the rich flavors. Grilled corn or coleslaw also pair wonderfully.

→ Can I make this gluten-free?

Substitute breadcrumbs with gluten-free oats or certified gluten-free breadcrumbs. Ensure all sauces used are gluten-free as well.