Dinner

Bacon-Wrapped Meatloaf (Elvis Favorite)

This bacon-wrapped meatloaf is about to become your new favorite comfort food obsession, and honestly, it’s the kind of dish that makes people think you’re way more domestic than you actually are.

Picture this: tender, perfectly seasoned ground beef wrapped in crispy bacon strips, creating the ultimate marriage of two beloved comfort foods that’ll have your kitchen smelling like pure heaven.

The secret to this showstopper lies in the perfectly balanced mixture of beef broth and Worcestershire sauce that keeps every bite incredibly moist, while the bacon wrapper creates a crispy, smoky exterior that’s basically edible armor for all that juicy goodness inside.

What makes this recipe absolutely foolproof is the simple technique of sautéing the onions and garlic first, which builds a flavor foundation that transforms ordinary meatloaf into something restaurant-worthy without any fancy ingredients or complicated steps.

The genius double-ketchup situation happening here – both mixed into the meat and brushed on top – creates layers of tangy-sweet flavor that complement the smoky bacon perfectly, making every slice a perfect balance of savory and slightly sweet.

This is the kind of recipe that turns a regular Tuesday into a special occasion, and the best part is watching people’s faces light up when they realize you’ve basically created the ultimate comfort food mashup that’s impressive enough for company but easy enough for weeknight dinners.

Ingredients

For the Meatloaf Base

1 tablespoon olive oil (for sautéing the aromatics)
1 onion, finely diced (creates moisture and flavor foundation)
2 teaspoons garlic, minced (fresh garlic works best)
2 1/2 pounds ground beef, 90% lean (the perfect fat ratio for juicy results)
1 1/4 teaspoons kosher salt (enhances all the flavors)
1 /2 teaspoon black pepper (freshly ground preferred)
1 /4 cup beef broth (keeps the meat incredibly moist)
2 tablespoons Worcestershire sauce (adds umami depth)
2 large eggs (acts as the binding agent)
3 /4 cup Italian-style breadcrumbs (provides structure and texture)

For the Bacon Wrap and Glaze

1 /2 cup ketchup, divided (1/4 cup for mixing, 1/4 cup for glazing)
10 slices bacon (regular cut works best for wrapping)
1 tablespoon fresh parsley, chopped (for garnish and color)
Cooking spray (prevents sticking to the pan) (prevents sticking to the pan)

Instructions

Preparation

1 Preheat the oven to 325°F (163°C) and coat a sheet pan with cooking spray. This lower temperature ensures the meatloaf cooks evenly while the bacon crisps perfectly without burning.
2 Heat the olive oil in a small pan over medium heat until shimmering, about 1-2 minutes. Add the finely diced onion and cook for 4-5 minutes or until softened and translucent, stirring occasionally. The onions should smell fragrant and lose their sharp bite.
3 Add the minced garlic and cook for 30 more seconds until fragrant but not browned. Garlic burns quickly, so watch carefully and stir constantly. Remove from heat immediately when you smell that beautiful garlic aroma.

Mixing the Meatloaf

4 Place the sautéed garlic and onion mixture in a large mixing bowl and let cool for 2-3 minutes. Add the ground beef, salt, pepper, beef broth, Worcestershire sauce, eggs, breadcrumbs, and 1/4 cup of ketchup.
5 Mix gently but thoroughly using clean hands or a large spoon until just combined. Don’t overmix as this can make the meatloaf tough and dense. The mixture should hold together when squeezed but still look slightly loose.

Shaping and Wrapping

6 Transfer the beef mixture to the prepared sheet pan and shape into a loaf approximately 9 inches long by 5 inches wide. Use your hands to create smooth, even sides and a slightly rounded top for the best bacon-wrapping results.
7 Spread the remaining 1/4 cup ketchup evenly over the top and sides of the loaf using a pastry brush or the back of a spoon. This creates a flavorful base layer under the bacon.
8 Wrap the bacon slices around the loaf, overlapping slightly, and tuck the ends underneath the bottom to secure. Start with the longest slices in the middle and work outward. Brush any remaining ketchup over the bacon for extra flavor and to help with browning.

Baking and Finishing

9 Bake for 1 hour or until an instant-read thermometer inserted into the center registers 160°F (71°C). The bacon should be golden brown and crispy, and the meatloaf should feel firm to the touch.
10 Let the meatloaf rest for 5 minutes before slicing to allow juices to redistribute. Sprinkle chopped fresh parsley over the top for color and freshness, then slice with a sharp knife and serve immediately.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Large mixing bowl – A stainless steel or glass bowl with at least 4-quart capacity makes mixing easier and prevents the meat from sticking. The wide surface area allows for gentle mixing without overworking the meat.
Sheet pan with rimmed edges – A heavy-duty aluminum or stainless steel sheet pan ensures even heat distribution and prevents warping. The rimmed edges catch any drippings and prevent oven mess.
Instant-read thermometer – This is crucial for food safety and perfect doneness. Digital models give quick, accurate readings and take the guesswork out of knowing when your meatloaf is perfectly cooked.
Small sauté pan – A 8-10 inch non-stick or stainless steel pan works perfectly for cooking the onions and garlic without burning.

Helpful Upgrades:

Kitchen scale – Weighing your ground beef ensures consistent results every time. Professional chefs swear by weight measurements for meat dishes because volume can vary significantly.
Silicone pastry brush – Makes applying the ketchup glaze smooth and even, plus it’s dishwasher safe and won’t shed bristles like traditional brushes.
Bench scraper – Helps transfer the mixed meat mixture to the pan cleanly and shapes the loaf with perfectly straight sides.

Nice-to-Have Options:

Parchment paper – While cooking spray works, parchment paper makes cleanup even easier and prevents any sticking issues. Look for heavy-duty parchment that won’t curl in the oven.
Wire cooling rack – If you want to drain excess fat, place a wire rack on your sheet pan before shaping the meatloaf. This elevates the loaf and allows fat to drain away during cooking.

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace Italian breadcrumbs with 3/4 cup gluten-free breadcrumbs or 1/2 cup almond flour mixed with 1/4 cup grated Parmesan cheese. The almond flour version adds extra richness and protein while maintaining the binding properties.
Crushed gluten-free crackers or rolled oats processed into fine crumbs also work beautifully. Expect a slightly denser texture but equally delicious results.
Always check that your Worcestershire sauce is gluten-free, as some brands contain wheat-derived ingredients.

Lower-Fat Modifications:

Use 93% lean ground beef instead of 90% lean, but add an extra 2 tablespoons beef broth to maintain moisture. The leaner meat needs additional liquid to prevent dryness.
Replace 5 slices of bacon with turkey bacon for a lighter option, or use center-cut bacon which has less fat per slice.
Ground turkey (93% lean) can substitute for beef entirely – add 1 tablespoon olive oil to the mixture and increase seasonings by 25% since turkey is milder.

Flavor Variations:

Italian-Style: Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 cup grated Parmesan cheese to the meat mixture. Replace ketchup glaze with marinara sauce.
Mexican-Inspired: Include 1 diced jalapeño, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 cup salsa in the mixture. Use pepper jack cheese strips in the center.
Mushroom Lover’s: Sauté 8 oz finely chopped mushrooms with the onions until moisture evaporates. This adds incredible umami depth and extra vegetables.

Make-Ahead Options:

Assemble completely up to 24 hours ahead and refrigerate covered. Add 10-15 minutes to baking time if cooking from cold.
Freeze the shaped, unbaked meatloaf for up to 3 months. Thaw overnight in refrigerator before baking as directed.

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This bacon-wrapped meatloaf provides approximately 385 calories per serving when cut into 8 portions, with a robust 28 grams of protein per serving making it an excellent choice for muscle maintenance and satiety. The 90% lean ground beef delivers high-quality complete protein while keeping saturated fat in check, providing about 22 grams of total fat per serving with 8 grams being saturated fat.

Health Benefits of Main Ingredients:
The lean ground beef serves as an excellent source of iron, zinc, and vitamin B12, essential nutrients for energy production and immune function. Iron from beef is heme iron, which is more easily absorbed by the body than plant-based iron sources. Eggs contribute choline for brain health and selenium for antioxidant protection, while also providing additional high-quality protein that helps bind the meatloaf naturally.

Onions and garlic offer significant antioxidant compounds including quercetin and allicin, which have anti-inflammatory properties and may support heart health. The beef broth adds minerals like potassium and phosphorus while contributing minimal calories but maximum flavor enhancement.

Dietary Considerations:
This recipe contains gluten (from breadcrumbs), eggs, and is dairy-free as written. Each serving provides approximately 12 grams of carbohydrates, making it moderate for low-carb diets. The sodium content is approximately 580mg per serving, which is reasonable for a main dish but should be considered by those monitoring sodium intake.

Portion and Balance:
At 8 servings, each portion provides a substantial 4-5 oz of protein, meeting about 50% of daily protein needs for most adults. Pair with roasted vegetables and a small portion of whole grains for a balanced meal that supports steady blood sugar levels.

Smart Swaps and Ingredient Substitutions

Meat Substitutions:

Ground beef (90% lean) → Ground turkey (93% lean) using same amount, but add 1 extra tablespoon olive oil for moisture
Ground beef → Ground pork and beef blend (50/50 ratio) for richer flavor and extra juiciness
Ground beef → Ground chicken (use 85% lean if available) and increase Worcestershire sauce to 3 tablespoons for more flavor depth

Breadcrumb Alternatives:

Italian breadcrumbs → Panko breadcrumbs plus 1 teaspoon Italian seasoning for lighter texture
Italian breadcrumbs → Crushed saltine crackers (about 20 crackers) for traditional Southern-style binding
Italian breadcrumbs → Quick-cooking oats processed in food processor until fine, adds fiber and nutty flavor

Bacon Substitutions:

Regular bacon → Turkey bacon using same number of slices, but brush with 1 tablespoon olive oil for better browning
Regular bacon → Pancetta sliced thin for Italian flair and less smoky flavor
Regular bacon → Ham slices for lower fat content, secure with toothpicks since ham doesn’t shrink like bacon

Budget-Friendly Swaps:

Fresh garlic → 1 teaspoon garlic powder mixed directly into meat mixture
Beef broth → Chicken broth or vegetable broth for same moisture benefits at lower cost
Fresh parsley → 1 teaspoon dried parsley or dried chives for garnish

Pantry Emergency Substitutions:

Worcestershire sauce → 2 tablespoons soy sauce plus 1 teaspoon brown sugar and 1/2 teaspoon vinegar
Eggs → 1/4 cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with 6 tablespoons water

Make It Diabetes-Friendly

Carbohydrate Modifications:

Replace Italian breadcrumbs → 3/4 cup almond flour or crushed pork rinds to reduce carbs from 12g to 3g per serving
Reduce ketchup → Use only 2 tablespoons total (1 tablespoon mixed in, 1 tablespoon for glaze) and choose sugar-free ketchup to cut 4g carbs per serving
Add extra vegetables → Mix in 1/2 cup finely diced bell peppers or zucchini to increase fiber and nutrients without significantly impacting carbs

Blood Sugar Management Tips:

Portion control: Stick to 1/8 of the loaf per serving (approximately 4 oz) to keep protein high and carbs moderate
Pair strategically: Serve with roasted non-starchy vegetables like broccoli, green beans, or asparagus and a small mixed green salad with olive oil vinaigrette
Timing matters: The high protein content helps slow carbohydrate absorption, making this suitable for lunch or dinner

Enhanced Nutritional Profile:

Add fiber: Include 2 tablespoons ground flaxseed in the meat mixture for omega-3 fatty acids and extra fiber
Boost vegetables: Sauté 1 cup finely chopped mushrooms with the onions to add volume without carbs
Smart sides: Pair with cauliflower mash instead of potatoes, or zucchini noodles for a complete low-carb meal

Total Carb Reduction: Modified version contains approximately 6-8g net carbs per serving compared to 12g in original recipe, making it suitable for most diabetes meal plans when paired with appropriate sides.

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied red wine like Merlot or Cabernet Sauvignon complements the rich, smoky flavors of the bacon-wrapped meatloaf beautifully, while the wine’s tannins cut through the richness. For beer lovers, a brown ale or porter provides malty sweetness that balances the savory elements perfectly. Non-alcoholic options include sparkling apple cider or iced tea with lemon to cleanse the palate between bites.

Classic Side Dish Recommendations:
Creamy mashed potatoes are the ultimate comfort food pairing, providing a smooth contrast to the textured meatloaf. Roasted root vegetables like carrots, parsnips, and Brussels sprouts add color and nutritional balance while their caramelized edges complement the bacon’s smokiness. Green bean casserole or simple steamed broccoli with butter provides necessary green vegetables and lighter flavors to balance the rich main dish.

Complete Meal Ideas:
Start with a simple mixed greens salad with balsamic vinaigrette to awaken the palate, then serve the meatloaf with garlic mashed potatoes and honey-glazed carrots. For dessert, apple crisp or vanilla ice cream provides a sweet, comforting finish that matches the homestyle theme. This combination creates a restaurant-quality meal that feels both elegant and comforting.

Seasonal Variations:
In fall and winter, pair with roasted butternut squash and cranberry sauce for holiday flavors. Spring and summer call for fresh asparagus and new potatoes with herbs, keeping the meal lighter while maintaining the comfort food appeal.

Pro Tips and Troubleshooting

Professional Techniques:
Don’t overmix the meat mixture – combine ingredients just until evenly distributed to prevent tough, dense texture. Let the sautéed onions cool before adding to the meat mixture to prevent the eggs from cooking prematurely. Shape the loaf with wet hands to prevent sticking and create smooth, even surfaces that hold the bacon wrap better.

Bacon Wrapping Mastery:
Slightly overlap bacon slices by about 1/4 inch to prevent gaps as the bacon shrinks during cooking. Tuck ends firmly underneath the loaf to prevent unraveling – the weight of the meatloaf will hold them in place. Brush the bacon with ketchup glaze before baking to promote even browning and add extra flavor layers.

Storage and Reheating:
Refrigerate leftovers for up to 4 days wrapped tightly in plastic wrap or stored in airtight containers. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until heated through. Freeze cooked meatloaf for up to 3 months – slice before freezing for easier portion control.

Troubleshooting Common Issues:
If the meatloaf cracks during baking, it’s likely overmixed or the oven temperature is too high. If bacon isn’t crispy enough, increase oven temperature to 375°F for the last 10 minutes. If the loaf falls apart when slicing, let it rest longer – 10 minutes minimum allows juices to redistribute and proteins to set properly.

Scaling Tips:
Double the recipe easily by using two sheet pans and rotating their positions halfway through baking. For smaller portions, halve all ingredients and use a 9×5 inch loaf pan, reducing baking time to 45-50 minutes. Individual mini meatloaves can be made in muffin tins with 2-3 bacon pieces per serving and 20-25 minute baking time.

This bacon-wrapped meatloaf proves that sometimes the best recipes are the ones that take familiar comfort foods and give them just enough of a twist to make them feel special again, creating the kind of memorable meal that’ll have everyone asking when you’re making it next.