The magic word bacon. Isn’t everything better with bacon?

It certainly is here. Not only are we wrapping bacon, but we will be brushing on a sweet and savory glaze the last 10 minutes of cooking that seals in all the flavors and creates a caramelized crust on the bacon that is SOOO good!

To start I like to create a mash that consists of sauteed onion, garlic, and carrots. By cooking these down, it almost melts into the beef mix, and you get such a great bite without giant chunks. It sure tastes gourmet.

To this mash we add Dijon, beef broth, Worcestershire sauce, Italian seasoning, and tomato paste.

I love to use grass-fed ground beef and to be specific 85% lean and 15% fat. You can also mix in a bit of pork if you like too.

The bacon needs to be regular or thin cut and smoky. The smoky bacon compliments the glaze and beef mix ingredients and helps to achieve this phenomenal dish.

Lay the bacon strips out barley on top of each other.

Sculpt the beef loaf to fit the bacon and flatten it out a bit. Keep in mind the thicker you have it the longer it takes to cook. About 3 inches thick.

Now wrap one side, then the other. The bacon should slightly overlap.

Seam side down on a baking sheet with rack.

Bake, brush with glaze, and let rest before cutting.

Look at that!

I love to serve it with garlic mashed potatoes and a green salad.

Here is my Best Mashed Potatoes recipe- The BEST Mashed Potatoes Ever!

Or a low carb /Keto cauliflower version- Cauliflower mashed “potatoes”

Hungry yet?

Let us get started!

Print Recipe

The Best Meatloaf wrapped in Bacon!

BACON wrapped grass-fed meatloaf with a sweet and savory glaze makes this gourmet meatloaf one you can proudly serve!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: bacon in the oven, bacon wrapped, cooking from home, dinner ideas, food recipes for kids, ground beef, ground beef dinner ideas, meatloaf, meatloaf and mashed potatoes, meatloaf recipe, sweet and savory, sweet glaze

Servings: 5

Ingredients

`1 lb grass-fed ground beef
6 or 7 strips of smoky bacon
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 large white or yellow onion, minced
1 1/2 tbsp carrot, shredded I used a cheese grater
1 tsp Italian seasoning
3 tbsp Worcestershire sauce
2 tbsp beef broth
1 tbsp heaping tomato paste or marinara sauce
1 1/2 tsp sea salt
2 tsp pepper
2 tsp Dijon mustard
1/2 cup Italian style breadcrumbs Italian is filled with spices that adds to the flavor
1 egg
2 tbsp parsley, chopped for garnish optional

GLAZE

1/2 cup ketchup
1/4 cup brown sugar
1/4 tsp cayenne powder
1/8 tsp paprika
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
salt and pepper to taste

Instructions

Preheat the oven to 350°
In a medium saute pan heat the extra olive oil on med high. Add garlic, onion, and carrot in oil and cook for 8-10 min or until soft.
Add the Italian seasoning, salt, pepper, and tomato paste,
Now goes in the Worcestershire sauce, Dijon mustard, and beef broth. Mix well and set aside to cool.
In a large bowl mix the grass-fed beef, onion mixture, breadcrumbs, and egg.
Lay out the bacon strips barley overlapping each other
Form the meat into a rectangle loaf to fit the bacon. I make it about 3 inches thick.
Now wrap one side with the bacon then the other. You want them to slightly lap over each other.
Move to a cooking sheet with a rack. Place seam side down.
Bake for 30 minutes. While the loaf is cooking, whisk all the glaze ingredients in a bowl.
After 30 minutes up, turn the oven temp to 450° Cook for 10 minutes.
After 10 minutes, brush on 3/4 of the glaze. All over including the sides.
Bake for 10 – 15 minutes more or until the internal temperature is 160 degrees
Let the loaf rest for 10 minutes.
Slice
Plate and brush the remaining glaze on slices if desired.
ENJOY!