BBQ Beef Bacon Wrapped Meatloaf (Printable)
Tender beef loaf wrapped in crispy bacon, glazed with smoky BBQ sauce for a comforting family meal.
# 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
# Steps:
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 Tips:
01 -
- The bacon keeps everything ridiculously moist while creating this caramelized, smoky crust that makes people fight over the end pieces
- That BBQ glaze gets all sticky and sweet in the oven, almost like a homemade barbecue candy shell
02 -
- Overmixing the meat makes your loaf tough and dense, so stop as soon as everything is combined
- Tenting the meatloaf with foil if the bacon gets too dark too fast saves dinner without sacrificing cooking time
03 -
- Use smoked bacon and add a teaspoon of liquid smoke to the meat mixture if you really want to amp up the smoky flavor
- Letting the meatloaf rest might be the hardest part but it's the difference between juicy slices and a dry disappointment