Do you love meatloaf? We do! We took our Grandma’s famous comfort food, wrapped it in bacon, and kicked this food into the 21st century. The addition of bacon makes this meatloaf perfectly moist and dangerously delicious.
How to Make meatloaf that’s Bacon-wrapped:
- Heat the oven to 400 degrees.
- Line a large bread pan with foil and spray it with nonstick cooking spray.
- In a large bowl, add the onions, garlic, thyme, eggs, buttermilk, mustard, Worcestershire, ketchup, salt, and pepper. Whisk until the eggs are broken up and evenly combined.
- Add the ground turkey and oats (and any other additions you want to add). Mix until thoroughly combined. We’ve found it’s easiest to just mix it by hand.
- In a small bowl, whisk together ketchup, Worcestershire sauce and brown sugar to make the sauce.
- Lay bacon in the bottom of the bread pan, slightly overlapping each piece, and allow the ends to come up the sides. (You will be flipping it after it is cooked, so the bacon will end up on the top.)
- Once the bacon is layered, pour sauce mixture over the bacon so it covers the bottom of the pan.
- Add meatloaf into the pan slowly and in smaller pieces (to make sure the bacon doesn’t fall from the sides) and press down gently.
- Once the pan is filled, bake for 1 hour and 20 minutes or until your meat is cooked through.
- Let it cool about 10 to 15 minutes before serving.
We love that this meatloaf can be customized to really make it your own. You can also use it as an opportunity to sneak in more veggies. 😉
meatloaf recipe Add-ins and substitutions:
- Ground turkey can be substituted for ground beef, bison, pork, or chicken
- Turkey Bacon can be substituted for regular bacon
- Chopped mushrooms
- Grated carrots
- Diced green peppers
- Even more bacon bits! 😉
Why is my meatloaf dry?
One of the most common questions we get when it comes to meatloaf is “why is it dry?” To help you troubleshoot a few issues, make sure to read through these to avoid an over-cooked lump of meat.
- Use meat with higher fat content. If you’re worried about having a dry, cracked meatloaf, fat is your friend. Meats with a higher percentage of fat tend to be a lot juicier, especially when it comes to meatloaf.
- Saute veggies before adding them. If you love to add veggies to your meatloaf, you may want to quickly saute them first. Dry veggies can pack a bit of a crunch, but sautéed vegetables usually add more moisture.
- Soak your breadcrumbs. If you’ve made meatloaf and it has turned out super dry, try soaking your breadcrumbs in milk or water before adding them to the mix. The extra moisture will help keep your meatloaf nice and tender.
- Don’t over-mix. We recommend mixing your meatloaf by hand, that way you can keep a really close eye on how well it comes together. Just like a good chocolate chip cookie, over-mixing will create a tougher, flatter product. Mix ingredients together until they are just combined.
- Let it rest. Like all other meats, letting it rest after cooking and before consumption will help the juices seep back into the meat. If you cut it too quickly after cooking, all the juices will be released before you eat it. Let your meatloaf rest for 5-10 minutes before cutting into it.
What to serve with bacon-wrapped meatloaf:
- Make Ahead Mashed Potatoes
- Slow Cooker Corn on the Cob
- Parkerhouse Rolls
- Parmesan Peas
- Ranch Roasted Carrots
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