Bacon-Wrapped Meatloaf with Brown Sugar Glaze – Smoky bacon, juicy beef, and a sticky-sweet brown sugar glaze. This is not your grandma’s meatloaf, it’s the one that disappears before you even sit down.
There’s meatloaf… and then there’s this meatloaf
Wrapped in bacon. Brushed with a glossy glaze that’s equal parts tangy and sweet. Tender in the middle with crispy edges and full-on flavor in every bite.
This is the kind of meal that gets cheers at the table, and silence while everyone’s too busy eating. It’s comfort food that doesn’t try to be fancy but ends up stealing the show anyway.
I’ve made this for weeknights, housewarming dinners, even when we had the whole crew helping us move furniture. And every single time, someone asks for the recipe.
Why You’ll Love This Recipe
- The bacon locks in flavor and crisps up like magic.
- That brown sugar glaze? It caramelizes just enough for sticky perfection.
- Classic meatloaf texture, but juicier, richer, better.
- It slices beautifully, no crumbly mess on the cutting board.
- Feeds a crowd without feeling like a “budget meal.”
Before You Start: Jo’s Tips & Ingredient Notes
- Use 80/20 beef – Lean meat = dry meat. This ratio gives you just enough fat for that juicy, rich bite.
- Breadcrumbs + milk = moisture insurance – This combo helps keep it tender.
- Wrap tight with bacon – Overlap slices and tuck underneath so they crisp, not curl.
- Double-glazing is the secret – Brush once early, then again near the end. It creates that lacquered finish.
- Let it rest – Slice too soon and all those beautiful juices will run away.
Frequently Asked Questions
Yes! Shape and refrigerate the meatloaf (without bacon) up to a day ahead. Add bacon and glaze just before baking.
You can, but it’s leaner, add 1 tablespoon olive oil to the mix for moisture, or blend with ground pork.
White vinegar works fine. Even lemon juice in a pinch.
You really should. Aim for 160°F (71°C) in the center for perfect doneness.eat thermometer?
I don’t recommend it, the bacon won’t crisp and the bottom might steam. Sheet pan = best texture.
Serving Suggestions
Serve it with something starchy and cozy like:
- My Creamy Mashed Potatoes
- Oven Roasted Carrots or green beans
- A slice of No Knead Bread to mop up the glaze
- Or go full comfort: Mac and Cheese on the side, stretchy pants optional
Storage + Reheating
Fridge: Up to 4 days in an airtight container.
Freezer: Wrap individual slices and freeze up to 3 months.
Reheat: Cover with foil and warm in the oven at 350°F (175°C). Add a splash of water or broth if needed, keeps it juicy.
And yes, leftovers make amazing meatloaf sandwiches the next day.
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Bacon-Wrapped Meatloaf with Brown Sugar Glaze
Ingredients
For the Meatloaf:
- 2 pounds ground beef 80/20
- 1 cup breadcrumbs panko or regular
- ½ cup whole milk
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10-12 slices bacon
For the Brown Sugar Glaze:
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, mix the ground beef, breadcrumbs, milk, onion, garlic, eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper until just combined.
- Form the meat mixture into a loaf shape on the prepared baking sheet. Lay the bacon slices over the top, slightly overlapping, and tuck the ends underneath.
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
- Brush half of the glaze over the meatloaf. Bake for 45 minutes, then brush the remaining glaze on top. Bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 5–10 minutes before slicing. Serve with mashed potatoes or roasted veggies.
Notes
- Ground Beef: 80/20 is the sweet spot, enough fat for moisture, but not greasy.
- Breadcrumbs: Panko gives a lighter texture, but any kind works.
- Milk: Helps soften the breadcrumbs and keeps the loaf moist.
- Bacon: Standard cut works best, thick-cut won’t crisp up as nicely.
- Make Ahead: Shape the loaf and refrigerate (unbaked) for up to 1 day. Add bacon and glaze before baking.
- Don’t skip the rest time: It makes slicing easier and keeps the juices in.
- Glaze Tip: Brush in two stages, once before baking and again halfway through, for that sticky, glossy finish.
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