Take a bacon cheeseburger and meatloaf and mash them together, and you’ll get this amazing bacon wrapped meatloaf! I make mine in the air fryer, but the oven works too if you don’t have one. The result is a juicy, cheesy, savory comfort food twist that the whole family will love!
What is Bacon Wrapped Meatloaf?
Bacon-wrapped meatloaf is a savory twist on comfort food classic meatloaf, where the entire loaf is wrapped in strips of bacon before (or during) baking. I add some cheese stuffed in the center too, for the ultimate bacon cheeseburger style!
The bacon adds rich, smoky flavor and helps keep the meatloaf moist as it cooks. As it bakes, the bacon crisps up on the outside, creating a flavorful, crispy exterior that contrasts beautifully with the tender meat inside!
It’s just further proof that Americans will put bacon on everything – because everything tastes better that way!
Quick + Easy Recipes
straight to your inbox
Ingredients List
- 1 pound ground beef (90/10 or similar)
- ½ tsp garlic powder
- ½ salt (or to taste)
- ½ tsp black pepper (or to taste)
- ½ tsp paprika
- 1 Tbsp dried minced onion (or about ¼ cup diced fresh)
- 1 Tbsp Worcestershire sauce
- 2 large eggs, beaten
- ¼ cup Italian seasoned breadcrumbs
- 2 Tbsp ketchup
- ½ cup shredded cheddar cheese (optional)
For the Top:
- 8-10 slices bacon (depending on size of loaf and strips)
- ⅛ cup ketchup
- 2 Tbsp steak sauce
- 1 Tbsp brown sugar
Ingredient Tips and Substitutions
- I prefer to use lean ground beef (like 90/10) here because of the added fat from the bacon and cheese. You can also use a mix of beef and ground pork, or substitute chicken or ground turkey if preferred!
- Instead of the Italian bread crumbs, you can substitute panko, crushed crackers, or oats instead
- For the topping sauce, feel free to customize with BBQ sauce, mustard, or other classic meatloaf toppings to suit your tastes (I just find this combo works well with bacon)!
What Kind of Bacon is Best For Bacon Wrapped Meatloaf?
For bacon wrapped meatloaf, regular cut or thick cut bacon both work well, depending on your preferences. Regular is thin enough to crisp up nicely during cooking while still wrapping snugly around the meatloaf.
Thick cut bacon takes longer to cook, so it delivers a chewier consistency overall. Avoid very thin bacon, which can burn too quickly or fall apart during wrapping.
Step By Step Instructions
- In a large bowl, combine all ingredients (excluding topping ingredients and the cheese) and mix until just combined – do not overmix
- Add the cheese to the center, sealing it in, as you form the meat mixture into a loaf shape that will fit in your air fryer’s basket (about 3” thick is what I usually do, but it doesn’t need to be exact). You can also just mix the cheese in with the meat if preferred, but I like the gooey center!
- Add 2-3 strips of bacon lengthwise (depending on the size) over the loaf (tuck the ends under), and then add 6-8 strips crosswise (again depending on size of both the loaf and the strips), overlapping the edges slightly, and tucking the ends under the loaf (this prevents them from curling and coming away from the meat)
- Place the bacon wrapped meatloaf into your air fryer. I recommend nonstick foil or perforated parchment under it to make transfer and cleanup easier
- Cook on the air fry setting at 350°F for 40 minutes
- While the meatloaf is cooking, mix the glaze ingredients together in a small bowl. After the 40 minutes has elapsed, brush the ketchup glaze over top of the bacon
- Cook for an additional 5-10 minutes, until the interior of the meatloaf reaches 160°F (or 165°F for poultry)
- Let the meatloaf rest for at least 5 minutes, then slice and serve with your favorite sides!
Oven Baking Directions
- Preheat your oven to 350°F
- Place the bacon wrapped meatloaf into a loaf pan or onto a parchment paper or foil-lined baking sheet
- Bake for 1 hour in the preheated oven at 350°F
- Add the ketchup glaze to the bacon and cook for an additional 20-30 minutes, until the center reaches 160°F (or 165°F if you’re using chicken or turkey). If the bacon isn’t quite crispy enough, broil for a few minutes at the end to brown it up more
Pairing Suggestions to Complete Your Meal
Classic Comfort Sides
- Mashed Potatoes – Creamy, buttery mashed potatoes are a natural choice to soak up all the savory juices
- Green Beans or Roasted Brussels Sprouts – Lightly seasoned and roasted to balance the richness of the meatloaf. I use the leftover bacon in the package to make Air Fryer Brussel Sprouts With Bacon for the perfect pairing!
- Macaroni and Cheese – Extra indulgent and always a hit, especially if you’re going full comfort food
Lighter Options
- Garlic Roasted Cauliflower – A low-carb, flavorful side that adds texture and depth
- Simple Garden Salad – With a tangy vinaigrette to cut through the richness of the bacon and beef!
- Steamed Asparagus or Broccoli – Lightly seasoned with lemon and olive oil for a refreshing contrast
Bread and Extras
- Buttermilk Biscuits or Crusty Bread – Perfect for mopping up sauces or gravy!
- Pickles or Pickled Onions – A tangy element to help cleanse the palate between bites
Sauces and Condiments
- Smoky BBQ Sauce – Complements the bacon beautifully. Try my Whiskey Peach BBQ Sauce for a sweet and boozy kick!
- Horseradish Cream or Dijon Mustard – Adds a little kick and elevates the flavor!
Recipe FAQs
What Temperature To Cook Bacon Wrapped Meatloaf At?
Bacon wrapped meatloaf is usually cooked at a temperature between 350°F and 375°F for even cooking and to allow the bacon to crisp without burning.
Use a meat thermometer to ensure the internal temperature of the meatloaf reaches 160°F (or 165°F if using poultry meat like chicken or turkey) before removing it from the oven.
What Does Wrapping Meat In Bacon Do?
Wrapping meat in bacon adds a smoky, savory flavor while also helping to retain moisture during cooking. As the bacon renders, it bastes the meatloaf and creates a crisp, flavorful outer layer.
What Is The Secret To Moist Meatloaf?
The key to moist meatloaf is using a mix of fatty ground meat, binding ingredients like eggs and breadcrumbs, and not overmixing the meat. Cooking it just until it reaches the proper internal temperature also helps prevent drying out.
Does Meatloaf Have To Rest Before Slicing?
Yes, meatloaf should rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful slice that holds together.
Tips For the Best Bacon Wrapped Meatloaf
- You can also make this recipe as mini meatloaves or meatloaf muffins – check out my other recipes below and just wrap them in some bacon!
- I make this recipe using my Ninja air fryer. Other air fryers can vary slightly in terms of cooking times, so use a thermometer, adjust as needed, and check frequently for best results!
- If your air fryer starts smoking, pause it, tip out the grease from the basket, and return to cooking. This can happen as the grease from the bacon splashes and hits the heating element so don’t panic!
- Instead of overlapping strips, you can also weave your bacon if preferred before wrapping the meatloaf (but I personally find it harder to cut through later)
Leftovers and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the meatloaf cool completely before refrigerating, and wrap individual slices in foil or parchment for easy reheating or packed lunches!
- For longer term storage, cooked meatloaf freezes well! Wrap the whole meatloaf or individual portions tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw overnight in the fridge
- Reheat in the oven at 325°F until warmed through (about 20-25 minutes usually) or in the air fryer at 350°F for about 10-15 minutes (or 5-6 for a slice). You can also pan fry it over medium heat – I like this method to make a meatloaf sandwich!
- Air Fryer Meatloaf
Final Thoughts
This bacon-wrapped meatloaf is such a fun twist on a classic comfort food! Add savory, crispy bacon to an already fan favorite dish for a bite the whole family will love.
With gooey cheese stuffed in the middle, it’s like a bacon cheeseburger in meatloaf form! Serve with some mashed potatoes and your veggie of choice (I like Brussels sprouts) and enjoy a delicious meal.
Looking for more great meatloaf recipes? Check out all of my delicious Air Fryer Meatloaf Recipes for inspiration!
Bacon Wrapped Meatloaf (Air Fryer or Oven)
Equipment
- Air Fryer (or oven)
- Nonstick foil (or parchment paper)
Ingredients
- 1 pound ground beef (90/10 or similar)
- ½ tsp garlic powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ½ tsp paprika
- 1 Tbsp dried minced onion (or about ¼ cup finely diced fresh)
- 1 Tbsp Worcestershire sauce
- 2 large eggs (beaten)
- ¼ cup Italian seasoned breadcrumbs
- 2 Tbsp ketchup
- ½ cup shredded cheddar cheese (optional)
For the Topping
- 8-10 slices bacon (depending on size of loaf and strips)
- 2 Tbsp ketchup
- 2 Tbsp steak sauce (like A1)
- 1 Tbsp brown sugar
Instructions
- In a large bowl, combine all meatloaf ingredients and mix until just combined – do not overmix1 pound ground beef, ½ tsp garlic powder, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, 1 Tbsp dried minced onion, 1 Tbsp Worcestershire sauce, 2 large eggs, ¼ cup Italian seasoned breadcrumbs, 2 Tbsp ketchup
- Add the cheese to the center, sealing it in, as you form the meat mixture into a loaf shape that will fit in your air fryer’s basket (about 3” thick is what I usually do, but it doesn't need to be exact). You can also just mix the cheese in with the meat if preferred, but I like the gooey center!½ cup shredded cheddar cheese
- Add 2-3 strips of bacon lengthwise (depending on the size) over the loaf (tuck the ends under), and then add 6-8 strips crosswise (again depending on size of both the loaf and the strips), overlapping the edges slightly, and tucking the ends under the loaf (this prevents them from curling and coming away from the meat)8-10 slices bacon
- Place the bacon wrapped meatloaf into your air fryer. I recommend nonstick foil or perforated parchment under it to make transfer and cleanup easier. Then, cook on the air fry setting at 350°F for 40 minutes
- While the meatloaf is cooking, mix the glaze ingredients together in a small bowl. After the 40 minutes has elapsed, brush the ketchup glaze over top of the bacon2 Tbsp ketchup, 2 Tbsp steak sauce, 1 Tbsp brown sugar
- Cook for an additional 5-10 minutes, until the interior of the meatloaf reaches 160°F (or 165°F for poultry)
- Let the meatloaf rest for at least 5 minutes, then slice and serve with your favorite sides!
Alternate Oven Directions
- Preheat your oven to 350°F
- Place the bacon wrapped meatloaf into a loaf pan or onto a parchment paper or foil-lined baking sheet
- Bake for 1 hour in the preheated oven at 350°F
- Add the ketchup glaze to the bacon and cook for an additional 20-30 minutes, until the center reaches 160°F (or 165°F if you’re using chicken or turkey). If the bacon isn’t quite crispy enough, broil for a few minutes at the end to brown it up more
Notes
- I prefer to use lean ground beef (like 90/10) here because of the added fat from the bacon and cheese. You can also use a mix of beef and ground pork, or substitute chicken or ground turkey if preferred!
- Instead of the Italian bread crumbs, you can substitute panko, crushed crackers, or oats instead
- For the topping sauce, feel free to customize with BBQ sauce, mustard, or other classic meatloaf toppings to suit your tastes (I just find this combo works well with bacon)!
- I use regular cut bacon, but you can do thick cut as well if you prefer a meatier, chewier finish on your bacon
- Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only
Nutrition
