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BBQ Bacon-Wrapped Meatloaf

BBQ bacon-wrapped meatloaf with a crispy bacon weave and a smoky BBQ glaze caramelized over the lattice. Juicy interior slices show the bacon’s crunch and the tender, classic meatloaf crumb.
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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: 520
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, grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 12 strips bacon for weaving (12–14 strips total)
BBQ Glaze
  • 0.5 cup BBQ sauce
  • 2 tbsp honey

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and shape
  1. Preheat the oven to 350°F. Set up a wire rack over a baking sheet so the bacon can crisp as it bakes.
  2. Mix ground beef, ground pork, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire, smoked paprika, and salt and pepper until evenly combined. Shape the mixture into a loaf.
Weave and wrap
  1. Weave bacon strips into a tight lattice on parchment that’s wide enough to wrap the meatloaf. Keep the weave snug so it holds during baking.
  2. Place the meatloaf in the center and wrap bacon around it, tucking the ends underneath. Press lightly so the seam stays in place.
  3. Mix BBQ sauce and honey to make the glaze. Brush the glaze over the bacon-wrapped loaf so the top looks glossy.
  4. Place the loaf seam-side down on the wire rack over the baking sheet. Bake at 350°F until the internal temperature reaches 160°F and the bacon is crispy, about 65–75 minutes.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. For the best clean cuts, slice when the loaf is set and the bacon glaze has slightly thickened.

Notes

To keep the bacon lattice crisp, use the wire rack so fat drips away and the weave browns evenly. Refrigerate leftovers in an airtight container up to 3–4 days; reheat slices in a 325°F oven until warmed through. Freezing is not recommended because bacon texture can soften after thawing. For a lighter option, use 90% lean ground beef and 93% lean ground pork to reduce fat while keeping the same bake time.