Learn how to make bacon-wrapped meatloaf, the ultimate comfort food, by following these simple steps. Discover how to make a freeform meatloaf without a loaf pan, how to make sure the bacon is cooked, and the easy way to drain grease from meatloaf. This page has all the important information and extra tips to make this the best bacon-wrapped meatloaf experience ever.
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Meatloaf is a comfort food classic that has been around for generations. This hearty dish makes use of ground beef or a blend of ground meats, bound together with eggs, breadcrumbs or oats, and seasoning. Topping options run the gamut from tangy ketchup and mustard glazes to sweet brown sugar or maple syrup mixtures. One popular variation includes strips of raw bacon either mixed into the loaf or layered on top before baking. But is this safe? Can you put raw bacon in meatloaf?
The short answer is yes raw bacon can be safely added to meatloaf recipes. Here’s what you need to know about this tasty combination.
Why Add Bacon to Meatloaf?
There are several good reasons to consider incorporating bacon into your meatloaf recipe
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Flavor – The smoky, salty, savory taste of bacon adds tons of flavor to the ground meat mixture. This amplifies the overall taste and makes for a more interesting loaf.
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Fat content – Raw bacon contributes fat, which helps keep the meatloaf tender and moist during cooking. Leaving the bacon in strip form allows some of this fat to melt and baste the loaf.
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Texture – Bits of crispy, chewy bacon throughout the meatloaf or on top provide great textural contrast.
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Visual appeal – Strips of bacon baked into the top of the meatloaf look beautiful and appetizing when sliced.
How to Safely Add Raw Bacon to Meatloaf
While raw bacon can absolutely be incorporated, proper food safety steps should be taken:
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Choose high-quality bacon – Look for uncured bacon without added nitrates or nitrites. This reduces the risk of chemicals leaching out during cooking.
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Use fresh bacon – Make sure raw bacon hasn’t exceeded its sell-by date and shows no signs of spoilage.
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Cook meatloaf to proper temperature – Raw ground meat and bacon can potentially harbor bacteria. Cook meatloaf to an internal temperature of 160°F as measured by a food thermometer to eliminate safety risks.
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Don’t cross-contaminate – Prevent bacteria from spreading by using separate cutting boards and utensils for raw bacon and other ingredients. Wash hands thoroughly after handling raw meat.
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Refrigerate leftovers promptly – Store cooked meatloaf within 2 hours of baking. Eat within 3-4 days for optimum freshness and safety.
Tips for Adding Bacon to Meatloaf
When incorporating bacon into your meatloaf, keep these tips in mind:
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Use thick-cut bacon – Thicker slices or strips hold up better during baking compared to thinly sliced bacon.
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Partially cook the bacon – Frying or baking the bacon for 2-3 minutes before adding to the meatloaf renders some fat and prevents a chewy texture.
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Chop or crumble the bacon – For well-distributed bits throughout, pulse raw bacon in a food processor or finely chop.
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Layer whole strips on top – Place raw bacon across the top of the loaf log for perfectly baked on strips.
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Weave strips for decoration – Crisscross bacon strips in a lattice pattern over the meatloaf for visual flair.
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Brush with glaze or drippings – Coat bacon with maple syrup, brown sugar glaze, barbecue sauce, or rendered bacon fat before baking for maximum flavor.
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Bake uncovered – Don’t tent or cover meatloaf with foil so the bacon can crisp up.
Meatloaf Recipes with Bacon
The versatility of meatloaf makes for endless recipe options. Here are some mouthwatering meatloaf recipes showcasing bacon:
Bacon Cheeseburger Meatloaf
- 1 lb ground beef
- 1⁄2 lb ground bacon or pork sausage
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup breadcrumbs or quick oats
- 1 egg, beaten
- 2 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1⁄2 tsp each salt, pepper, onion powder, garlic powder
- 3-4 bacon strips, halved
BBQ Bacon Meatloaf
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 cup BBQ sauce
- 1⁄4 cup milk
- 1 egg
- 1⁄4 cup breadcrumbs or oats
- 3 slices bacon, chopped
- 2 Tbsp brown sugar
- 1 Tbsp vinegar
- 1⁄2 tsp each salt, pepper
Bacon-Wrapped Meatloaf
- 1 lb ground beef
- 1 lb ground pork or turkey
- 1 onion, finely chopped
- 1⁄4 cup barbecue sauce
- 1⁄4 cup breadcrumbs or oats
- 1 egg, beaten
- 2 Tbsp Worcestershire sauce
- 1⁄2 tsp each garlic powder, salt, pepper
- 6 strips bacon
Frequently Asked Questions
Is it safe to eat raw bacon?
Raw bacon can potentially contain bacteria that is eliminated through thorough cooking. Bacon should always be cooked before eating for food safety.
Can you put bacon on top of meatloaf?
Absolutely! Layering whole bacon strips atop meatloaf before baking is a tasty technique. The bacon fat drips down adding flavor.
Should bacon be cooked before adding to meatloaf?
Partially frying or baking the bacon provides texture benefits, but raw bacon is fine when mixed into the ground meat or as a topper.
How do you keep bacon from burning on meatloaf?
Brush bacon with glaze or drippings before baking. Tent foil over the meatloaf if bacon browns too quickly during baking.
What happens if you don’t cook meatloaf to 160 degrees?
Ground meats should reach 160°F internal temperature to eliminate bacteria that can cause foodborne illness. Undercooked meatloaf poses health risks.
Make a Delicious Bacon Meatloaf Tonight
Adding tasty crispy bacon takes meatloaf from basic to sensational. With so many options for incorporating bacon, you can customize to suit your taste – mixed within the loaf, blanketed on top, or both! Follow proper handling and cooking guidelines, then enjoy this classic American dish made even better with everyone’s favorite pork product. Just make sure to cook it thoroughly and rest your meatloaf before serving for the perfect bacon-packed meal your family will love.
Equipment Needed for Bacon-Wrapped Meatloaf
1 small oval or rectangular roasting rack
1 15 by 10-inch baking dish (You can use a 9 by 11-inch dish, but make sure the roasting rack can fit in the pan.)
Meatloaf Cooking Tips and Questions
How long does a 2-pound meatloaf need to be cooked? What about baked? The recipe says the meatloaf needs to be cooked at 350 degrees for at least an hour. A meat thermometer is the best way to be sure that the meatloaf is cooked all the way through. The temperature should reach 160 degrees. Spread thick slices of bacon on top of the meatloaf. You might want to microwave the bacon for 10 minutes to get it ready. You can still wrap the bacon around the meatloaf, and it will get nice and crispy in the oven.
When it is baking, the meatloaf should not be covered. In the case of this bacon-wrapped meatloaf recipe, the bacon needs to cook and crisp. That will not happen if the meatloaf is covered. For storage in a refrigerator, or for transport after cooking, the meatloaf should be covered. I usually use plastic wrap, but you can cover it with foil as well.
Because of how the meatloaf is placed on the foil-covered roasting rack in this recipe, it doesn’t get burned. You can put a pan of water on the rack below the meatloaf if you are baking it in a regular loaf pan. You can also place the loaf pan on an insulated cookie sheet to prevent burning.
The best way I’ve found to keep meatloaf from cracking while it’s baking is to wrap it in bacon. The bacon definitely keeps the meatloaf moist. That being said, you can use the water pan method instead. Put a pie pan or another oven-safe pan on the rack below the meatloaf. If the steam from the water keeps the clay from cracking, but if you do get a crack that bothers you, you can always fill it with glaze to hide it a bit. Using glaze is another way to keep meatloaf moist.