Ingredients

1 lb sliced bacon (room temperature)

2 lbs ground beef (75/25 or 80/20)

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 teaspoons mustard

Instructions

Step 1: Preheat oven to 350 degrees F.

Step 2: Cover a rimmed baking sheet with aluminum foil and set it aside.

Step 3: In a large bowl, combine ground beef, milk, beaten egg, finely diced onion, minced garlic, bread crumbs, dried parsley, thyme, paprika, Worcestershire sauce, salt, and pepper. Mix well using your hands until evenly combined.

Step 4: Add the shredded cheddar cheese and mix thoroughly into the meat mixture.

Step 5: Shape the meat mixture into a loaf and set aside.

Step 6: Lay half of the bacon strips vertically side-by-side across the prepared baking sheet.

Step 7: Lift and fold back the ends of every other bacon strip on one side. Place a bacon slice perpendicular across the strips that remain unfolded. Straighten the folded strips to cover the new slice.

Step 8: Repeat the weaving process by folding back the horizontal strips beneath the vertical slice and laying down another bacon strip next to the first. Continue until a bacon weave large enough to wrap around the meatloaf is formed.

Step 9: Ensure the loaf shape matches the length of the bacon weave and reshape if necessary.

Step 10: Place the meatloaf in the center of the bacon weave and carefully wrap the bacon around it. Flip the loaf over so the bacon ends are tucked underneath.

Step 11: In a small bowl, mix ketchup, brown sugar, apple cider vinegar, and mustard until smooth to make the glaze.

Step 12: Transfer the bacon-wrapped meatloaf to the oven and bake for 70 to 90 minutes, or until the bacon is crispy and the internal temperature reaches 160°F. Halfway through baking, brush the glaze evenly over the meatloaf’s surface.

Step 13: Once done, remove the meatloaf and let it rest for 10-15 minutes before slicing. Serve with your favorite side dish.

Tips & Variations

Use freshly grated cheddar for better melting and flavor.

For a smoky flair, try smoked paprika instead of regular paprika.

If you prefer less bacon, reduce the number of strips and use them as a partial wrap or topping.

Vegetables such as diced bell peppers or shredded carrots can be added to the meat mixture for extra moisture and nutrition.

Make the glaze spicier by adding a teaspoon of hot sauce or a pinch of cayenne pepper.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through or use the microwave for quicker reheating, though the bacon may lose some crispness. This meatloaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of meat instead of ground beef?

Yes, you can use ground turkey or a mix of ground pork and beef for a different flavor and texture. Keep the fat content in mind to avoid a dry meatloaf.

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 to ensure the meat is fully cooked and safe to eat.