Bacon-Cloaked Meatloaf

Kim Venglar

As a huge fan of meatloaf, I know you can’t go wrong when it’s wrapped in bacon. This recipe delivered an incredibly moist meatloaf, which held together surprisingly well when transferring to the baking sheet, despite my initial concerns. While it tended to be tender enough to fall apart slightly when eating, the exceptional flavor made it absolutely worth it. I particularly enjoyed the subtle hint of bay leaves and the delightful “zip” from the chili sauce. The addition of celery and onion was perfect, and I’m already planning to finely shred some carrots for next time. I used smoked sweet Spanish paprika, which added a wonderful depth. Although I accidentally overcooked my oval-shaped meatloaf (8x11x1 1/2 inches) to 177°F, it remained impressively moist, even without basting. The bacon on top cooked perfectly, retaining its crispness without drying out.

Update: The leftovers were a revelation! I diced the meatloaf, created a roux with beef stock, and added some cooked peas and carrots, then topped it with thinned mashed potatoes to create an amazing Shepherd’s Pie. It transformed into a whole new, equally delicious meal.

Nadine Bonda

This is truly a good meatloaf, and it even looks elegant with its bacon wrap. The bacon forms a wonderful “crust” and, of course, adds incredible flavor. While it might not be an “unusual” recipe, who’s really looking for an exotic meatloaf when they crave comfort? When I want meatloaf, I want that familiar, moist, delicious-smelling comfort food that evokes pleasant family meals. This recipe delivers all of that and more. I found it held together quite well even when sliced right out of the oven, and even better after it had a little time to cool.

Carrie Kennedy

This was hands down the tastiest meatloaf I’ve ever made. The flavor was absolutely outstanding! I had actually hoped for leftovers, but my family of six devoured the entire thing – everyone loved it. I opted for lean ground beef and used ketchup to keep it kid-friendly and less spicy. After letting the loaf rest for 5 to 10 minutes while setting the table, the slices held together perfectly. It was an excellent meal, earning a big thumbs-up from everyone!

Lydia Brimage

Having never made a meatloaf before, I was eager to try this recipe. It truly makes a wonderful dinner, especially when served with mashed potatoes, gravy, and vegetables. Even my picky eaters enjoyed the meal, making it a winner all around! My meatloaf was completely covered by the bacon, which gave it a great finish. I discovered that letting the meatloaf cool for about half an hour before slicing resulted in much cleaner cuts, with the slices holding together well. One minor point: the bacon on top made it a bit tricky to cut through smoothly. Also, I wasn’t a fan of the bay leaves placed directly underneath the meatloaf, as it was hard to locate and remove them from plates during serving.

Lisa Bennett

This is a super satisfying, classic meatloaf, elevated by the bacon and a perfect blend of spices. It came together incredibly easily, and using a food processor made quick work of mincing the onion, celery, garlic, and parsley to the ideal consistency. Given the choice between ketchup and chili sauce, I went with the chili sauce and absolutely loved the spicy tang it added, which complemented the smoky bacon beautifully. I even made a rich gravy directly in the baking pan using the delicious drippings from the meat and bacon. The kitchen filled with amazing aromas as it baked. I served it to my husband and son with mashed potatoes and string beans – instant comfort on a chilly fall day! This version will definitely be a regular in my kitchen.

I ended up with a more round-shaped meatloaf than oval, which worked perfectly for laying the bacon strips to cover the entire surface. After letting it rest for about 10 minutes, I moved it to a platter. The pan drippings were ideal for making a simple gravy on the stovetop; after separating most of the fat, I whisked in some flour and water, then seasoned with salt and pepper, finding no need for additional spices. The meatloaf sliced into nice 1 1/2-inch thick pieces that held together beautifully. This recipe easily serves 6 to 8 people. For our family of three, we enjoyed generous seconds and still had enough for a delicious sandwich for my husband’s lunch the next day – he even claimed it was better cold!

For the bread crumbs, I repurposed some stale hot dog rolls from the freezer, toasting them and then blitzing them in the food processor. They worked wonderfully. We served it with mashed Yukon gold potatoes (skins on) and steamed green beans, making for a truly wholesome and satisfying meal.

Helena Pereira

This recipe consistently yields a moist, tender, and incredibly flavorful meatloaf. The combination of eggs and bread crumbs does an excellent job of binding the meatloaf together, but the key to achieving perfectly intact slices is to ensure it rests for at least 15 minutes before you begin slicing. This crucial step allows the juices to redistribute, resulting in beautifully firm and delicious slices every time.

Susan Hall

This is an outstanding meatloaf recipe – it’s easy, quick, and uses readily available ingredients. I found that it only took about 20 minutes from start to finish to mix, shape, and adorn with bacon. The bacon absolutely elevates the “yum factor” significantly! The seasoning was absolutely spot on; I wouldn’t change a thing. I particularly appreciated the technique of mincing and then sautéing the vegetable mixture, as this step adds incredible depth of flavor, a lovely hint of color, and ensures the vegetables are perfectly distributed throughout the meatloaf. The finished meatloaf was moist and held its shape beautifully when sliced and served. We enjoyed the leftovers the next day just as much as the fresh batch. This recipe truly defines comfort food at its finest!

Debbie Gigliotti

Imagine a delicious meatloaf served with creamy mashed potatoes, a crisp salad with fresh vinaigrette, and warm rolls – you’ll be serving up memories reminiscent of mom’s classic Sunday dinner. This exceptionally flavorful meatloaf, perfectly topped with bacon and gently baked on a bed of bay leaves, makes a truly generous meal, even offering plenty of leftovers for smaller families. I prepared mine with very lean pork chops and stew beef, using a large grinder, which resulted in a leaner loaf than desired. Next time, I would opt for pork shoulder to achieve a bit more fat and moisture. I used full-fat milk, regular paprika, and ketchup for my rendition. Ensure you use a spacious bowl to comfortably mix all the ingredients. For easier cleanup, I placed my meatloaf on a large piece of heavy-duty foil with rolled-up edges. I appreciate the free-form shape, as it’s easy to slice and presents beautifully on a long platter. We eagerly dug into it as soon as it was done, yielding 10 good-sized servings. After cooling slightly, it sliced just as nicely. While a bit more fat would have made it even moister, it was still incredibly delicious as prepared.