Ingredients

Scale

Meatloaf

2 lb ground beef (80/20 or 85/15)

1 cup panko breadcrumbs (or regular breadcrumbs)

2 large eggs

1 small onion, finely diced (about 1 cup)

3 cloves garlic, minced

1/2 cup milk

2 tbsp Worcestershire sauce

2 tbsp ketchup

1 tsp kosher salt

1/2 tsp black pepper

1 tsp smoked paprika (optional, great with bacon)

1 tsp dried Italian seasoning (optional)

Bacon Wrap

10-12 slices bacon (thin-cut wraps easiest)

Glaze

1/2 cup ketchup

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp Dijon mustard (optional)

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Instructions

Preheat oven: 375°F. Line a baking sheet with foil and set a wire rack on top (best for crispier bacon).

Mix meatloaf: In a large bowl, whisk eggs, milk, Worcestershire, ketchup, salt, pepper, and seasonings. Add beef, breadcrumbs, onion, and garlic. Mix gently just until combined (don’t overmix).

Shape: Form into a loaf (about 9×5 inches) on the rack (or shape in a loaf pan and later drain fat if needed).

Wrap with bacon: Lay bacon slices slightly overlapping and place loaf in the center; wrap bacon up and over, tucking ends underneath.

Bake: 45 minutes.

Glaze: Stir glaze ingredients together. Brush over the top and sides, then bake 15 more minutes or until the center reaches 160°F.

Rest + slice: Rest 10 minutes (keeps it juicy), then slice and serve.

Notes

Cooking Tips

Crispier bacon: Use a wire rack and thin-cut bacon. If bacon isn’t crisp enough, broil 1–3 minutes at the end (watch closely).
Juicier meatloaf: 80/20 beef works great; overmixing makes meatloaf dense.
Clean slices: Let it rest 10 minutes, then slice with a sharp serrated knife.
No rack? Bake on a foil-lined sheet and carefully drain any excess grease halfway through.

Variations

Cheese-stuffed: Press a channel down the center, add 4–6 oz shredded cheddar/mozzarella, pinch closed, then wrap with bacon.
BBQ glaze: Swap ketchup for BBQ sauce (or do half ketchup/half BBQ).
Spicy kick: Add 1–2 diced jalapeños or 1/2 tsp cayenne to the mix.
Turkey option: Use ground turkey (93/7) and add 1–2 tbsp olive oil to the mix for moisture; cook to 165°F.
Veggie boost: Mix in 1/2 cup finely grated zucchini (squeezed dry) or shredded carrots.

Author: Emma
Prep Time: 15 minutes
Cook Time: 60 minutes

Nutrition

Serving Size: 1 serving
Calories: 350
Fat: 24g
Carbohydrates: 10g
Protein: 22g