Bacon-Wrapped Meatloaf with Brown Sugar Glaze


Beef, pork, and eggs - these together make an incredibly moist meatloaf. And of course, everything's better with bacon.

Prep Time:
20 mins
Cook Time:
1 hrs 30 mins
Additional Time:
10 mins
Total Time:
2 hrs
1 meatloaf


  • 5 slices bacon

  • 1 stalk celery, diced

  • 1 cup fine bread crumbs

  • 1 cup milk

  • 3 eggs

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon ground black pepper

  • ½ teaspoon onion powder

  • 1 pound ground beef

  • 1 pound ground pork


  • cup ketchup

  • 3 tablespoons brown sugar

  • 1 tablespoon dry mustard

  • ½ teaspoon Worcestershire sauce


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  3. Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

  4. Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

  5. Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

  6. Bake in the preheated oven on the middle rack for 30 minutes.

  7. While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.

  8. Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

  9. Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

Cook's Notes:

You can add salt to the meat if you want, but pork is naturally salty and it gets a little overpowering in my opinion if you add too much salt. I would recommend only using salt if you make this with all beef, and in that case, about 1 1/2 teaspoons works well.

You can add any vegetable instead of or in addition to the celery--like diced onion or carrots.

Nutrition Facts (per serving)

511 Calories
28g Fat
26g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 511
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 51%
Cholesterol 201mg 67%
Sodium 612mg 27%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 37g
Vitamin C 3mg 15%
Calcium 129mg 10%
Iron 4mg 22%
Potassium 610mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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