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BBQ Bacon-Wrapped Meatloaf

Rated as 4.3 out of 5 Stars
9

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

1 h 25 m servings 434
Original recipe yields 4 servings (1 meatloaf)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
  2. 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.
  3. Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.
  4. 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.
  5. Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.
  6. 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.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 434 calories; 24.1 26.1 26.6 174 946 Full nutrition

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Reviews

Read all reviews 33
  1. 43 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 w...

Most helpful critical review

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...

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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 w...

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 pow...

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...

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...

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...

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 wan...

yummy, easy, and quick... family loved it!

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!!...

This has got to be the best meatloaf I have ever eaten. My family LOVES it. I added the chili powder, just the right spice to add a little kick.