Go Back
–+ servings
Two slices of glazed bacon-wrapped meatloaf on mashed potatoes, garnished with parsley and served on a white plate with a vintage gold fork.
Print Recipe

Bacon-Wrapped Meatloaf with Brown Sugar Glaze

This Bacon-Wrapped Meatloaf with Brown Sugar Glaze is juicy, savory, and smoky with a sweet, sticky glaze that caramelizes to perfection. It’s comfort food with a crispy bacon upgrade, easy enough for weeknights, impressive enough for company.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: bacon wrapped meatloaf, meatloaf
Servings: 6
Calories: 711kcal

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
US Customary - Metric

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.
    process shots showing how to make bacon wrapped meatloaf.
  • 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.
    process shots showing how to make bacon wrapped meatloaf.
  • In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
    process shots showing how to make bacon wrapped meatloaf.
  • 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).
    process shots showing how to make bacon wrapped meatloaf.
  • Let the meatloaf rest for 5–10 minutes before slicing. Serve with mashed potatoes or roasted veggies.

Notes

  1. Ground Beef: 80/20 is the sweet spot, enough fat for moisture, but not greasy.
  2. Breadcrumbs: Panko gives a lighter texture, but any kind works.
  3. Milk: Helps soften the breadcrumbs and keeps the loaf moist.
  4. Bacon: Standard cut works best, thick-cut won’t crisp up as nicely.
  5. Make Ahead: Shape the loaf and refrigerate (unbaked) for up to 1 day. Add bacon and glaze before baking.
  6. Don’t skip the rest time: It makes slicing easier and keeps the juices in.
  7. Glaze Tip: Brush in two stages, once before baking and again halfway through, for that sticky, glossy finish.

Nutrition

Serving: 1serving | Calories: 711kcal | Carbohydrates: 31g | Protein: 36g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 1153mg | Potassium: 698mg | Fiber: 1g | Sugar: 16g | Vitamin A: 409IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 5mg
QR Code linking back to recipe