BBQ Beef Bacon Wrapped Meatloaf (Print Version)

Tender beef wrapped in crispy bacon with tangy BBQ glaze

# 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 Make It:

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 candylike crust that people will talk about for days
  • That BBQ glaze gets into every crevice, creating these sticky, caramelized edges that are honestly the best part
02 -
  • The second layer of BBQ sauce might seem excessive but trust me—it creates that sticky, caramelized exterior that makes this special
  • Letting it rest is absolutely crucial or youll end up with dry meatloaf and a puddle on your plate
03 -
  • If your bacon is cooking faster than your meatloaf, loosely tent some foil over the top for the last 15 minutes
  • Room temperature ingredients mix more evenly and prevent that separated texture some meatloaves get

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