Bacon-Wrapped Meatloaf, Revisited

If you’re in the least bit fat-phobic, don’t even read this recipe.

I posted a recipe for Bacon-Wrapped Meatloaf a few years ago, and for a long time it was my most popular recipe, especially among my family and friends.  I make it myself fairly often and, as with many recipes, it’s evolved a bit.  These days, I use more bacon and substitute the glaze with some of my fabulous Maple Barbecue Sauce, and have, overall, made the process a little more streamlined.  It’s still a damn fine meatloaf.

Like many meatloaves made with grass-fed beef and minus the added fillers of milk and breadcrumbs or the like, it can be a little on the dry side.  The bacon mitigates that somewhat, but not completely.  When I made it last week, I spied the big hunk of butter from local, grass-fed cows sitting on my counter, and tossed in about 1/4 cup, just to see what would happen.

What happened was a wonderfully moist, intensely flavorful meatloaf of which The Young One devoured half in one sitting.

And that, my friends, is a good meatloaf.

Note:  This will be my last non-Whole30 recipe for awhile, since I will be joining in the annual August “official” drive again this year.  Since I know what to expect this time around, my expectations are a bit different, but I will still have plenty of tasty recipes every week.  In fact, the first couple are quite good. 😉

 Bacon-Wrapped Meatloaf. Butter-infused meatloaf is wrapped with bacon strips for a decadent twist on a traditional favorite.

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Bacon-Wrapped Meatloaf, Revisited
Serves: 6
  • 1 pound grass-fed ground beef
  • 1/4 cup butter
  • 1 large egg
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 ounces bacon, sliced
  • 1/2 cup [url href=”” target=”_blank”]Maple Barbecue Sauce[/url]
  1. Preheat oven to 350 F.
  2. Using your hands, mix together the ground beef, butter, egg, salt, pepper, basil, thyme, oregano, garlic powder and onion powder in a large bowl. Place the mixture on the vented lid of a broiler pan and shape into an oblong loaf.
  3. Drape the bacon slices over the top of the meatloaf and tuck the ends underneath until the meatloaf is completely encased in bacon. Spread the barbecue sauce over the top of the bacon.
  4. Bake, uncovered, for 1 hour and 15 minutes, or until the internal temperature reads 160 F on an instant read thermometer. Allow the meatloaf to rest for 10 minutes before slicing and serving.
  5. Nutrition (per serving): 434 calories, 35.9g total fat, 124.6mg cholesterol, 878mg sodium, 404.3mg potassium, 7.3g carbohydrates, <1g fiber, 5.1g sugar, 20.9g protein

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4 thoughts on “Bacon-Wrapped Meatloaf, Revisited”

  1. Meatloaf + Bacon? Are you kidding me? Other than you, these are two of my favorite things – it’s like “Raindrops on roses and whiskers on kittens”!

  2. Oh sweet bacony goodness! I am going to make this as soon as humanly possible. Because bacon + butter. I’m not scared of you, meatloaf of all the awesome things!

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