Ingredients
- 2 pounds ground beef
- 2 eggs
- ⅔ cup breadcrumbs
- 1 medium onion (finely chopped)
- ¼ cup finely chopped green pepper (optional, but delicious)
- 1 teaspoon yellow mustard
- ½ teaspoon dried parsley (to taste)
- ¼ teaspoon dried garlic powder
- ¼ teaspoon ground paprika
- salt & pepper (to taste)
- 9 ounces thin-cut bacon
- 4 ounces mozzarella cheese (diced)
- ½ cup barbecue sauce
Instructions
- Prep: Preheat the oven to 350°F (convection ovens to 320°F). Line a 9×5 inch loaf pan first with parchment paper and then with ⅔ of the bacon, leaving an overhang. OR line a rimmed baking sheet with baking parchment and lay ⅔ of the bacon on top if you want to bake without a pan.
- Make meat mix: Mix ground beef, eggs, breadcrumbs, onion, mustard and spices in a large bowl (I use a handheld mixer with the hook attachment to do this).
- Shape meatloaf: Shape a long log with ⅔ of the meat mixture and fit it inside the loaf pan (OR on top of the bacon on the baking sheet, if baking without a loaf pan). Make a crease down the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining ⅓ of bacon. Spread with ⅓ of the barbecue sauce.
- Bake: Bake in the middle of the preheated oven for 40 minutes. Spread with another ⅓ of the barbecue sauce. Continue baking for another 20 minutes, then spread with the remaining sauce right as it comes out of the oven. Allow the meatloaf to rest for 5-10 minutes before slicing. If you baked in a loaf pan, VERY CAREFULLY drain it before removing from the pan (depending on your meat/bacon, a lot of juices can accumulate).
Nutrition
More recipe information
Join my Newsletter to Get Recipes in Your InboxMy tips for the best meatloaf:
Recipes like this one can be tricky to translate into all kinds of different kitchen situations of people all over the world.
I genuinely think it’s a great recipe though (with lots of great reviews!), so to make sure yours turns out perfectly, here are some tips:
Why is my meatloaf falling apart?
The meat mix for meatloaf is kind of like a dough: It needs to be kneaded a little to stick together.
This helps the proteins in the meat stick together and make a firmer shape. It also prevents your meatloaf from turning out crumbly.
I usually do this with the hook attachment of my hand mixer, because who’s got the passion to knead a meat dough?! 😉 The mixer does a quick and nearly mess-free job of combining the meat with seasoning, egg and breadcrumbs. So easy!
Use the correct baking pan
If you’re baking the meatloaf in a pan, make sure you’re using a metal loaf pan, one like this you can get on Amazon (FYI, this is an affiliate link and I make a commission for purchases made through this link), not a ceramic one.
Metal pans have thinner walls and the heat spreads differently. I used a metal baking pan, so I strongly recommend doing the same for this recipe.
I have successfully made this meatloaf without a pan at all though, so if you don’t want to deal with draining meat juices out of a loaf pan after baking, you can just lay out the bacon on a baking sheet, shape the meatloaf on top and stuff it with cheese, then criss-cross the bacon all around and over the top.
What cheese is good for putting inside this mozzarella stuffed bacon wrapped meatloaf?
I used mozzarella here because it’s quite mild and I have small kids.
But for more sharpness/flavor, you could also use a nice cheddar.
I guess pretty much any cheese that melts well and you like the taste of works, to be honest.
How can you tell meatloaf is done?
First of all, make sure your oven is set to the right temperature (and check with an oven thermometer to make sure it’s as hot as it says!).
Then, the pretty much only way to tell meatloaf is done (since you can’t really cut into it to check)? Is with an instant read thermometer (FYI, this is an affiliate link and I make a commission for purchases made after clicking through).
Get one! It’s so handy.
How do you keep meatloaf from drying out?
I use this super secret method to keep my meatloaf from drying out… Well, it’s not actually that secret:
I smother the meatloaf in sauce before baking, during baking AND right after baking.
Oh and P.S: My Homemade Meatloaf Sauce is pretty delicious 😉
If you feel your meatloaf still dries out during baking, you can loosely cover it with aluminum foil, but I’ve never found this to be necessary.
More Recipes You’ll Love:
P.S: Check out our collection of easy dinner recipes with ground beef for more ideas!
Don says
I added onion in the meatloaf and cooked bacon inside, wow was it delish. Great recipe Nora!!!
Nora says
Sounds like some great modifications, Don! Glad you liked the meatloaf – thanks for coming back to leave a review, I appreciate it.
Laronda says
Made this today. Looks wonderful. Its cooling now! Can hardly wait. I’ll be back to let you know!
Nora says
I hope you enjoyed the meatloaf, Laronda!
Joann says
Definitely making this Meatloaf recipe tomorrow, expected to be cold windy and raw outside and this hearty looking meatloaf wrapped in bacon in oven mmmmm thanks for sharing
Nora says
I hope you’ll love it, Joann!
Cathy Littreal says
Why not just form the meat mixture onto a rectangle and sprinkle the cheese onto it and roll it up and place in the pan?
Nora says
Hi Cathy, that’s an option for sure. It’s totally down to personal preference, I find the method in my recipe easier. But do whatever works best for you!
Tiffany says
Can this recipe be halfed? We are a family of 3 and I usually only cook a pound of meatloaf. Any tips on adjustments if it is okay to be halfed?
Nora says
Hi Tiffany, yes this can be halved without a problem. Just watch the cooking time closely so it doesn’t end up overcooked or burnt!
Darrell says
I made the mistake of clicking on “Print” because I wanted the menu…. What a mess !! I got 18 pages of readers comments along with, finally the recipe…. What a Rip !!!
Nora says
Hi Darrell, I’m very sorry this happened to you. I recently switched to a new recipe card and unfortunately there are still some technical issues happening right now. It’s definitely not my intention to have this happen, and all I can do is apologize again for your inconvenience.
rhonda says
I know this is probably silly but do you cover this meatloaf to bake or no!
Nora says
Hi Rhonda! No, I wouldn’t cover the meatloaf unless the top is starting to get too dark. That shouldn’t happen because of the BBQ sauce though – and you want that bacon to get crispy 🙂 Hope that helps!
Michelle says
Can this one be cooked in the crock pot
Nora says
Hi Michelle – I never tried making meatloaf in a slow cooker, so I have no clue! Sorry 🙁
Jessi says
Just found this recipe while looking for an alternate to regular meatloaf recipes. The other ones give my hubby heartburn, but this is his favorite family dish. I used italian bread crumbs and used a mild vidalia onion bbq sauce on top, only! It was such a hit even with sleepover buddies. Thank you!
Nora says
Thanks for your great feedback on the recipes, Jessi! I’m glad everyone loved the meatloaf, nothing better to read than a positive review 🙂
Myrna says
My bacon didn’t cook on the bottom and there was a lot of liquid in the pan did info something wrong?
Nora says
I’m sorry to read this, Myrna! If you looked at the little troubleshooting guide just before the recipe and followed all those instructions, chances are you didn’t do anything wrong. You may just have been unlucky and gotten a packet of meat with a higher-than-normal water content, or maybe your bacon was sliced thicker than the one I use etc. etc. Unfortunately cooking isn’t always an exact science, and I’m really sad it didn’t turn out for you!
Rebecca says
It’s in the oven as I’m typing this!! I’m excited to see how it turns out. Mouth is watering waiting!!
Nora says
Yay, I hope it turned out well for you, Rebecca!
Chari says
Hi Nora! Thank you so much for sharing this recipe! My bf said this is the best recipe I found on Pinterest.. I already made it a couple of times and everytime we have it for dinner, he never fails to tell me how good it is.. I wish I could share with you a picture of the latest one I made. Anyway, thank you once again and more power!?
Nora says
Thanks so much for your sweet comment, Chari! I’m glad you and your boyfriend are liking the meatloaf 🙂
Patti says
So yummy! My family loved it. My bottom bacon was not done after the hour so I flipped it out onto a cookie sheet and baked about 10-15 min longer. Done perfectly!
Nora says
I’m so happy your family liked the meatloaf, Patti! And I’m glad you found such a great solution to make sure the bottom bacon was done as well! Thanks for taking the time to review the recipe.
Jodi Murphy says
I just found this recipe and had to try it. I’m feeding a large family tomorrow so I doubled the recipe (OMG…this is the largest meatloaf I’ve ever seen). Should I plan on doubling the cooking time or increasing the temperature AND double cooking time?
Nora says
Hi Jodi, I’m so sorry I’m only getting back to you now – your comment accidentally got caught by my spam filter. I hope the meatloaf worked out for you! For future reference: I would have probably made two regular sized ones instead of one large one, because I’m not very good at being patient 😉
Heidi says
Don’t make this! Didn’t get done, after an hour later at 350 it was still pink, the bacon wasn’t done and I dumped out a crapload of juices out of it… Looked really good but not worth the time…. I am not sure at this point how much longer I will need to keep this in…. So sad:(
Nora says
Hi Heidi, I’m sorry the meatloaf didn’t cook for you. There’s many people who reported good results, so it might have been bad luck for you. I never noticed a large amount of juices coming out, and neither did my mom who also tested the recipe for me after I got a few comments saying it didn’t cook right. Did you follow the tips I added at the end of the post? Baked recipes/ovens are often fickle, because the conditions are different for everyone. Even if you are on a different altitude than I am you might have troubles with the recipe.
Amber says
Making it tonight and after the hour of cooking in a fully preheated oven the hamburger meat is still not done. Still can’t wait to try it.
Nora says
Hi Amber, I hope the meatloaf cooked for you eventually. A few people have said it took a long time to cook for them, others were perfectly happy with the recipe. I suggest using an oven thermometer to check the temperature, and following all the tips I added in the post. For example, using a ceramic baking dish will most certainly increase the baking time compared to a metallic one.
Vanessa says
This has become a favorite at my house. I add garlic and onions, use shredded Italian blend cheese and bake a bit longer/hotter to account for the extra ingredients. I think I have it down now. Love it! We have a hungry family of 7 and one loaf is dinner and lunch for my husband the next day.
Nora says
I’m so happy to read this comment, Vanessa! I’m glad your family is enjoying the meatloaf so much and I love your customizations!
Michele says
Making this on Friday night for my hubby who is coming home from a week long business trip overseas. He is ready for some comfort food. What kind of ground beef did you use? Ground round, ground chuck, ground sirloin? Just curious. 🙂 Can’t wait to make this!
Nora says
Hi Michele, I hope the meatloaf will be a nice surprise 🙂 I’m guessing it was ground chuck, we have different meat cuts here but I’m thinking this will be the closest match. Hope that helps 🙂
Scott Ahrens says
Making this for Wife and Kids tonight. Fingers Crossed. Should be a hit!!
Nora says
I hope it turned out well for you, Scott!
Diane Smith says
This was really really good! I added some diced onions, but next time I will leave them out. Wonderful recipe. Thank you!
Nora says
Thank you so much for your review, Diane! I’m happy you liked the meatloaf! Hope you have a wonderful day.
Ron Altechuler says
Sounds great ! Think I will try it with meat loaf mix( beef, veal,pork) and maybe add a bit of habanero sauce for a little kick…….will let you all know ??
Nora says
Sounds like a yummy idea, Ron! Please do let us know how it turns out!
Susan says
Ok, has anyone tried to make this with ground turkey and turkey bacon? I don’t eat beef and my mom can’t eat pork (or that bad boy would be covered with real bacon!). I’m making it tonight- if anyone has some suggestions on combating the dryness of the ground turkey let me know.
Thx
Susan
Nora says
Hi Susan! Sorry, I’m only just seeing your comment now. I hope your meatloaf turned out with the ground turkey and turkey bacon and you enjoyed it for dinner! Have a lovely day!
Betty says
It’s in the oven, sorry but I just had to add onions. Will let you know, my son-in-law will be the real critic tonight!
Nora says
Onions are a great idea, Betty! I hope it turns out well for you and your son-in-law gives the thumbs up!
Tina says
Hi Nora as a bacon loving family I am going to make this amazing meatloaf today. Normally I use mozzarella mixed in my meatloaf topped with marinara and my boys go nuts over it, tastes like meatball . Was wondering if the BBQ sauce or marinara are necessary (not a fan of BBQ sauce) n wud prefer to taste how the bacon makes the meat taste. Also I am new to having a beautiful convection oven I have used it twice once burning cinnamon rolls the other pizza. Have ne tips on how to cook in it without burning? Thank you for the amazing twist on meatloaf!!!!
Nora says
Hi Tina!
Sorry for my late reply, your comment landed in my spam folder! I’m sure you can make the meatloaf without the BBQ sauce, just take extra care so it doesn’t burn.
Oh you’re going to love your convection oven once you get the hang of it! what I’ve found to be most useful is getting an oven thermometer to know exactly how your oven is behaving temperature-wise. You can probably reduce the baking time by round about 10 minutes (always depending on what you’re making). Every oven is different – it’s like getting to know a new friend 🙂
katie says
Can I make this without the BBQ sauce or do you think the bacon on top will burn?
Nora says
I haven’t tried it without BBQ sauce so I can’t give you an answer for sure. But I’d think it would be a bit dry without it. Can you use ketchup or a thick tomato sauce?