Bacon wrapped meatloaf. (100th post!)

It’s finally here! The 100th post of this little cooking blog. (Only took me six years plus a couple months. I’m making a mug that reads, “#1 Negligent Blogger.”)

Naturally, it has to be a good recipe, which is why this meatloaf is wrapped in bacon…Okay, so maybe I didn’t know about this 100th blog post thing until I logged on. But this is some seriously stellar meatloaf.


Given the choice, meatloaf isn’t my first idea when it comes to using ground beef, but it’s one of those classic (read: stereotypical) Americana dishes that everyday cooks may want to keep in their arsenal. It’s a solid meal that’s quick to make and utilizes affordable ingredients.

As far as how this recipe was formed, this is my family’s standard meatloaf recipe. I just added bacon.

I am getting so sick of the word loaf. Is that really how you spell it? I think I hate it.


Bacon Wrapped Meatloaf, serves 4


1 pound ground beef

1 egg

1/4 cup yellow or white onion, finely chopped (Using dried? 1 Tbs.)

1/4 cup fresh parsley, finely chopped (Using dried? 1 Tbs.)

2/3 cup breadcrumbs (store bought or homemade, both work. We’re talking crumbs here, folks.)

1/2 tsp. salt

1/4 tsp. ground pepper

1 Tbs. ketchup

1 tsp. Worcestershire sauce (I used Lea & Perrins brand.)

5 strips bacon, cut in half


  1. Preheat oven to 375 or 400 degrees Fahrenheit.
  2. Using VERY CLEAN HANDS, combine all of the ingredients except for the bacon. Truly, the hands are the only proper way to ensure even distribution of onion and parsley. Plus it’s oddly satisfying.
  3. Form meatloaf mixture into a, err, loaf and put it into a loaf pan. (At this point, I’d like you to stop reading and go pour yourself a drink. Then re-read this blog post and drink every time I use the word loaf. It’s like a food-based YDAD. Mamrie Hart, you’re amazing & your book is delightful, funny, and a bit raunchy.)
  4. Now, you could bake that meatloaf as is and it would be perfectly fine. If you do bake sans bacon, adjust your oven to 350 degrees Fahrenheit and bake for an hour.
  5. If you’ve wisely chosen the bacon route, drape the bacon slices across your meatloaf, tucking in the edges down the sides of the loaf. To “wrap” the ends, wiggle the strip of bacon down the short edge of the pan. Press the ends to the bacon already on the top of the loaf. (I don’t know if I’ve described that process well, but…bacon!)
  6. Place in hot oven for an hour and fifteen minutes. Start checking at the hour point, but you need to allow the extra time for both the bacon and the meatloaf to cook. The bacon is fatty enough that the meatloaf won’t dry out. If you’re worried about your bacon burning, loosely cover with a piece of foil.
  7. Remove from oven and left stand for about 10 minutes. Serve warm with other comforting side dishes. I served this with roasted root veggies (carrots, sweet potatoes, onion & celeriac) and roasted broccoli & Brussels sprouts with bacon and almonds. It was a bacon-heavy meal. Worth every calorie.


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