BBQ Beef Bacon Wrapped Meatloaf (Printable Version)

Tender beef wrapped in crispy bacon with smoky BBQ glaze

# What You 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

# Directions:

01 - Preheat your 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 Advice:

01 -
  • The bacon essentially self bastes the meatloaf as it cooks so you literally cannot mess up the texture
  • That BBQ glaze caramelizes into a sticky sweet and tangy coating that makes people fight over the end pieces
02 -
  • Overmixing the meat mixture is the fastest way to ruin the texture so once everything is combined stop touching it
  • That second BBQ sauce application in the last 15 minutes is what creates the sticky caramelized exterior everyone loves
03 -
  • Use smoked bacon if you can find it because it adds another layer of smoky flavor that makes this taste like it cooked for hours
  • Let your meatloaf rest on a cutting board with a little trench carved out to catch the juices and pour them back over the slices

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