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Bacon-Wrapped Meat Loaf

User Rating 4.5 Star Rating (10 Reviews)


Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf

Photo: Diana Rattray
This delicious bacon-wrapped meatloaf is enhanced with grated natural Parmesan cheese, Cajun spices, and a tasty barbecue sauce glaze. 

Prep Time: 12 minutes

Cook Time: 1 hour

Total Time: 1 hour, 12 minutes


  • 4 strips lean bacon
  • 2 teaspoons brown sugar, optional
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 medium onion, finely chopped
  • 1 red or orange bell pepper, finely chopped
  • 2/3 cup fine dry bread crumbs
  • 1 large egg, slightly beaten
  • 1/3 cup grated fresh Parmesan cheese
  • 1 teaspoon Cajun seasonings
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup evaporated milk or whole milk
  • 1/2 cup barbecue sauce


Cut bacon strips in half crosswise and coat with the 2 tablespoons of brown sugar. In a large skillet, cook the sugared bacon for about 2 minutes to render some of the excess fat. Or, cook on a paper plate in the microwave for about 1 minute.

Heat oven to 350°. Line a baking pan with foil and lightly oil the foil or spray with nonstick cooking spray.

In a large bowl, combine the ground beef, pork, onion, bell pepper, bread crumbs, egg, cheese, Cajun seasonings, Worcestershire sauce, salt and pepper, and milk. Put the mixture on the prepared foil-lined baking pan and shape into a loaf.

Spread barbecue sauce over the loaf and arrange the bacon strips over the top.

Bake until bacon is crispy and meat loaf is firm, about 1 hour to 1 hour and 10 minutes. Let stand for 10 minutes before slicing or moving to a serving platter.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Amazing with some additions, Member Tymunkayz

This was an awesome recipe! I'm sure it would have been good just as is, but my husband and I are very fond of garlic so I add that to almost everything. I added 3/4 bulb garlic, 1 tsp chili powder, and green peppers. I minced the garlic and onions, then cooked them separately in beef broth, strained them and saved the juice. Then I put the beef and pork in the food processor (like you do for Swedish meatballs) Once blended and fluffy, I added the cooked garlic and onions and processed till smooth. Then hand mixed the meat mixture with the rest of the ingredients, and finished as directed. With the pan drippings, the previously saved garlic/onion broth and beef broth, I made a nice gravy. Meatloaf didn't need it as it was incredibly moist by its self, but it was nice with the mashed potatoes.

6 out of 6 people found this helpful.

See all 10 reviews

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