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BBQ Bacon-Wrapped Meatloaf

BBQ bacon-wrapped meatloaf with a crispy bacon weave and a caramelized BBQ glaze. Bake until the interior hits 160°F for a juicy slice with latticed bacon all around the outside.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion small onion, grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
Bacon and glaze
  • 12 bacon strips for weaving, 12–14 total
  • 0.5 cup BBQ sauce
  • 2 tbsp honey

Equipment

  • 1 sheet pan
  • 1 baking rack
  • 1 parchment paper

Method
 

Prep and season the meat
  1. Preheat the oven to 350°F to ensure steady heat for even baking.
  2. In a mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire, smoked paprika, salt, and pepper until uniformly mixed.
  3. Shape the mixture into a loaf so it bakes through at the same thickness.
Wrap with a bacon weave
  1. Weave 12–14 bacon strips into a tight lattice wide enough to wrap the meatloaf.
  2. Place the loaf in the center of the bacon lattice and wrap bacon around it, tucking the ends underneath so it stays secure.
Bake and glaze
  1. Brush the bacon-wrapped loaf with BBQ glaze and set it seam-side down on a rack over a baking sheet for airflow.
  2. Bake for 65–75 minutes at 350°F until the internal temperature reaches 160°F and the bacon is crispy, using a visual cue of deep golden caramelization.
  3. Rest the meatloaf for 10 minutes at room temperature before slicing so the juices settle and the interior stays moist.

Notes

For the crispiest bacon weave, pat the loaf gently before wrapping and place it seam-side down so the lattice can set without unraveling. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced portions for up to 2 months. To make it leaner, use half ground turkey (same total weight) and keep the bacon amount the same so the wrap still crisps and lattices.