This meatloaf is very moist and flavorful, and super easy and quick to make.

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
1 meatloaf
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.

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  • Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet.

  • Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.

  • Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.

  • Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.

  • Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.

Nutrition Facts

434 calories; protein 26.6g 53% DV; carbohydrates 26.1g 8% DV; fat 24.1g 37% DV; cholesterol 173.7mg 58% DV; sodium 945.6mg 38% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/11/2013
This was very different and very good - once some critical changes in measurements were made at least to please Hubs and me. After decades of meatloaf making:) you grow to recognize how much wet and how much dry ingredients you'll need. The half cup of bread crumbs was just fine (up to 2/3 cup would have been okay) but two eggs and a half cup of barbecue sauce (or milk or ketchup or whatever wet ingredient you choose to use) is an amount better suited for two pounds of meat not one! Also Worcestershire sauce has a distinct flavor and shouldn't be overdone - half the amount was just right for our tastes - 1-1/2 tsp. I skipped the optional chili powder because I was so enthusiastic about the flavors of BBQ sauce oregano and Dijon - not to mention the bacon! - and I felt the chili powder would be an unneccessary distraction rather than a positive contribution. I used a meatloaf mix (beef veal pork) and added some chopped celery along with the onion - and of course I seasoned this well with salt and pepper. The bottom line is that this was darned good an interesting change from the usual meatloaf. Read More
(44)

Most helpful critical review

Rating: 3 stars
01/16/2013
This had a good flavor but it was way too wet to form into a log. I suggest cutting the egg to one and the bbq sauce to 1/4 cup or add it little by little. I used 1/2 cup bread crumbs as the recipe said so maybe more bread would help also. I also cooked the back a little longer before I used it. Not sure if I'll make this again. Read More
(8)
47 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/11/2013
This was very different and very good - once some critical changes in measurements were made at least to please Hubs and me. After decades of meatloaf making:) you grow to recognize how much wet and how much dry ingredients you'll need. The half cup of bread crumbs was just fine (up to 2/3 cup would have been okay) but two eggs and a half cup of barbecue sauce (or milk or ketchup or whatever wet ingredient you choose to use) is an amount better suited for two pounds of meat not one! Also Worcestershire sauce has a distinct flavor and shouldn't be overdone - half the amount was just right for our tastes - 1-1/2 tsp. I skipped the optional chili powder because I was so enthusiastic about the flavors of BBQ sauce oregano and Dijon - not to mention the bacon! - and I felt the chili powder would be an unneccessary distraction rather than a positive contribution. I used a meatloaf mix (beef veal pork) and added some chopped celery along with the onion - and of course I seasoned this well with salt and pepper. The bottom line is that this was darned good an interesting change from the usual meatloaf. Read More
(44)
Rating: 4 stars
03/17/2013
Good recipe with a few changes. I have a big family so I used 2 1/2 pounds of meat, used ketchup and BBQ sauce in the meatloaf and also about a tablespoon of hot sauce and omitted the chili powder. I added green pepper to the onion/garlic saute. After wrapping with the bacon I made a topping mixture of BBQ sauce, ketchup, honey and Brown sugar which I rubbed over the top before baking. Turned out awesome. I would have given this 5 stars but you needed some tweeks to make it a really great meatloaf. Read More
(17)
Rating: 3 stars
01/16/2013
This had a good flavor but it was way too wet to form into a log. I suggest cutting the egg to one and the bbq sauce to 1/4 cup or add it little by little. I used 1/2 cup bread crumbs as the recipe said so maybe more bread would help also. I also cooked the back a little longer before I used it. Not sure if I'll make this again. Read More
(8)
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Rating: 5 stars
07/05/2013
You don't need to form log if you use loaf pan. The wetness described will cook away by adding 10-15 minutes and be really moist. Dryness is biggest complaint of meatloaf. I add cheddar cheese down middle. the best meatloaf I ever ate was cooked in electric skillet if you have one. granny with 50 yrs meatloaf experience Read More
(5)
Rating: 4 stars
12/25/2014
I made this today instead of turkey for a holiday dinner. It tasted great and was extremely moist. I took other reviewers comments into consideration and tweaked the ingredients a bit. I wanted to make more than one loaf so doubled the meat and used about 2lbs of lean ground beef 1 cup of bread crumbs a green bell pepper suated in with my onion 1/2 cup BBQ sauce and only one egg. I thought it would still be too wet but it worked out fine. My glaze was BBQ sauce ketchup and a lil bit of brown sugar. I thought by making 2lbs we'd have a decent amount of leftovers but everyone enjoyed it so much and had seconds! I didnt use a loaf pan. Instead I shaped my loafs in a plastic wrapped loaf pan turned it out on to a wire a sheet pan and baked it on an aluminim lined baking sheet so the fat dripped away and it was easier to baste. Thanks for the recipe. It was easy to make and just needed a few tiny tweaks. Most moist meatloaf I've ever had!:) Read More
(3)
Rating: 4 stars
02/07/2015
Definate Keeper!! My family still talks about this recipe & I made it weeks ago. I did modify the recipe taking into consideration several of the comments regarding the actual meatloaf recipe. I did use the baking suggestion listed on another site as well. (With a foil lined cookie sheet underneath I placed foil on a wire rack with a few holes in it to allow the grease to drain. This made cleanup very easy. ) My family LOVED it!! I didn't even get a chance to take a photo it was gone so fast. With some cream cheese mashed potatoes it was definitely cheat night done right IMO! Read More
(3)
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Rating: 3 stars
03/12/2013
The flavor was good but I would use 1.5-2 lbs of ground beef leaving all other ingredients the same. Read More
(2)
Rating: 4 stars
06/07/2014
Very tasty and moist! I followed the other reviewers and cut down to 1 egg. I also mixed a little ketchup BBQ sauce and brown sugar together and used it as glaze for the top. My boyfriend couldn't get enough of it! Would definitely make this again. Read More
(2)
Rating: 5 stars
08/21/2014
This meatloaf turned out great! I'm from the Netherlands and had never had or made a meatloaf before but according to my american friends it was one of the best they had ever had... so thanks!!:-) Read More
(2)