BBQ Beef Bacon Wrapped Meatloaf (Printable)

Juicy beef meatloaf wrapped in crispy bacon with tangy BBQ glaze. Perfect family dinner ready in 80 minutes.

# Ingredient List:

→ 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

# Steps:

01 - Preheat 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 Tips:

01 -
  • The bacon keeps everything incredibly moist while getting perfectly crispy
  • That BBQ glaze caramelizes into something magical
  • Leftovers somehow taste even better the next day
02 -
  • Overmixing the meat mixture makes for a tough dense loaf so mix gently
  • Letting it rest is crucial or all those juices run out when you cut it
  • The bacon should be slightly overlapping to prevent the meat from showing through
03 -
  • Use a meat thermometer to avoid overcooking because nothing ruins meatloaf faster
  • Lay the bacon in the same direction for an even presentation that looks professional

Go Back