Ingredients

1 lb bacon (room temperature)

2 lbs ground beef

1 cup milk

1 egg (beaten)

1 small onion (finely diced)

1 tablespoon garlic (minced)

1 cup bread crumbs

1 teaspoon dried parsley

1/2 teaspoon ground thyme

1/2 teaspoon ground paprika

1 tablespoon Worcestershire sauce

1 cup cheddar cheese (shredded)

1/8 teaspoon ground black pepper (to taste)

1/4 teaspoon Kosher salt

1/3 cup ketchup

3 tablespoons brown sugar

1 teaspoon apple cider vinegar

2 teaspoon mustard

Instructions

Step 1: Preheat oven to 350 degrees F. Cover a rimmed baking sheet with aluminum foil and set aside.

Step 2: In a large bowl, combine ground beef, milk, beaten egg, finely diced onion, minced garlic, bread crumbs, dried parsley, ground thyme, paprika, Worcestershire sauce, Kosher salt, and black pepper. Mix well with your hands.

Step 3: Add shredded cheddar cheese to the meat mixture and mix thoroughly again.

Step 4: Shape the meat mixture into a loaf and set it aside.

Step 5: Lay half of the bacon strips vertically side by side on the prepared baking sheet.

Step 6: Lift and fold back the ends of every other vertical bacon strip on one side. Place a bacon strip horizontally across the vertical strips that were not folded back. Straighten the folded strips back over the horizontal one to create the start of a bacon weave.

Step 7: Lift and fold back the ends of the horizontal strips underneath the vertical strip. Add another vertical bacon strip next to the first, laying it on the unfolded strips. Repeat folding and adding strips alternating directions until a full bacon weave is formed.

Step 8: Check the size of your meatloaf and make sure it matches the length of the bacon weave. Reshape the meatloaf if needed.

Step 9: Place the shaped meatloaf in the center of the bacon weave. Wrap the bacon around the loaf completely and tuck the ends underneath the meat. Flip the wrapped loaf to seal the bacon ends on the bottom.

Step 10: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and mustard until smooth. Set aside as glaze.

Step 11: Transfer the bacon-wrapped meatloaf to the oven and bake for 70 to 90 minutes, until bacon is crispy and the internal temperature reaches 160°F.

Step 12: Midway through baking, brush the prepared glaze evenly over the meatloaf surface to add sweetness and shine.

Step 13: Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before slicing. Serve warm with your favorite sides.

Tips & Variations

For extra flavor, add a splash of your favorite hot sauce to the glaze for a subtle kick.

Try mixing half ground beef and half ground pork for a juicier meatloaf.

If you don’t have cheddar, mozzarella or pepper jack cheese works well as a substitute.

Use panko bread crumbs for a lighter texture.

To speed up cooking, make smaller individual bacon-wrapped meatloaf portions instead of one large loaf.

FAQs

Can I use turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Keep in mind these meats cook faster and can dry out more easily, so check internal temperature frequently.

How do I know when the meatloaf is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 160°F in the center of the meatloaf.