Meatloaf seems to a quite a divisive dish—you either love it or hate it. And there’s good reason for this. When you mention meatloaf, most people think of a dense, overcooked brick of meat. But this shouldn’t be! With a great meatloaf recipe, you will turn everyone into a meatloaf lover!
Meatloaf, when cooked correctly, can be delicious. It’s called all the flavor of baked meatballs packed into one giant loaf. And of course, everything is better with bacon. And this bacon Wrapped Meatloaf is no different. Forget the memories of a tough, dry meatloaf! This will be the most flavorful meal ever!
Recipe Tips
One of the best ways to ensure a moist loaf, is to use meats with a decent fat content. Now is not the time to use lean ground beef. For added moisture, you can top the Bacon Wrapped Meatloaf with a ketchup glaze or BBQ sauce. It’s important not to overmix the ingredients, as this will make the meatloaf tough and dry.
If you don’t have ground beef, you can also use pork or veal. For a delicious combination, you can use all three!
Serve the Bacon Wrapped Meatloaf with mashed potato, green beans, or just a simple side salad. It’s quite meaty on its own, so it goes well with carbs and a side of greens.
Make sure to cook your Bacon Wrapped Meatloaf properly to avoid food poisoning. If the internal temperature reaches 160°F/71°C, it’s safe to consume.
How to Store the Bacon Wrapped Meatloaf
The meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it. Simply wrap it in plastic wrap, then add another layer of foil. Store in the refrigerator for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave or oven.
Ingredients
How to Make Bacon Wrapped Meatloaf
;Resize,width=712;)
In a large bowl, combine the ground beef, eggs, breadcrumbs, salt, pepper and garlic powder. Mix until well combined.
In a large bowl, combine the ground beef, eggs, breadcrumbs, salt, pepper and garlic powder. Mix until well combined.
;Resize,width=712;)
Place the mixture in the middle of a baking sheet lined with parchment paper.
Place the mixture in the middle of a baking sheet lined with parchment paper.
;Resize,width=712;)
Use your hands to press the mixture into the pan to flatten it.
Use your hands to press the mixture into the pan to flatten it.
;Resize,width=712;)
Add the ham and cheese slices.
Add the ham and cheese slices.
;Resize,width=712;)
Add the spinach leaves in top of the ham and cheese slices.
Add the spinach leaves in top of the ham and cheese slices.
;Resize,width=712;)
Use the parchment paper to carefully roll up the meat.
Use the parchment paper to carefully roll up the meat.
;Resize,width=712;)
Use your hands to shape the meat into a loaf.
Use your hands to shape the meat into a loaf.
;Resize,width=712;)
Add the bacon slices onto another baking sheet lined with aluminum foil.
Add the bacon slices onto another baking sheet lined with aluminum foil.
;Resize,width=712;)
Carefully place the meatloaf on top of the bacon.
Carefully place the meatloaf on top of the bacon.
;Resize,width=712;)
Use the foil to roll the bacon around the meat. Finish off by wrapping the loaf in the foil.
Use the foil to roll the bacon around the meat. Finish off by wrapping the loaf in the foil.
;Resize,width=712;)
Bake the roll with the aluminum wrap for 25 minutes at 350˚F/180˚C. Increase the temperature to 500˚F/260˚C. Remove the foil and bake for another 20 minutes.
Bake the roll with the aluminum wrap for 25 minutes at 350˚F/180˚C. Increase the temperature to 500˚F/260˚C. Remove the foil and bake for another 20 minutes.
;Resize,width=767;)
