Bacon Meatloaf Classic

This kicked-up meatloaf takes those nostalgic family dinner vibes and turns them up a notch with a game-changing touch. Wrapping it in bacon doesn't just look amazing—it keeps everything inside super juicy and packed with flavor.

I whipped this meatloaf up during a freezing cold spell when we needed some serious comfort food. The bacon covering was such a winner that now my hubby always asks for it when friends come over, and we hardly ever have any left the next day.

What You'll Need

• Eggs: Work as the glue that makes your meatloaf stick together just right
• Fresh Parsley: Adds a pop of color and cuts through the richness with fresh flavor
• Seasoned Salt: Gives you loads of flavor without needing tons of different spices
• Parmesan Cheese: Grate it fresh for that extra punch of savory goodness
• Ground Beef: Go for 80% lean to get that perfect mix of flavor and juiciness
• White Bread: Keeps everything moist way better than those dried breadcrumbs can
• Whole Milk: Makes the meat super tender by breaking down those tough proteins
• Tabasco sauce: Just a tiny bit kicks in some heat without going overboard
• Dry Mustard: Brings a warm depth to your sauce that's not quite like anything else
• Brown Sugar: Cuts the tanginess of the ketchup in your glaze
• Ketchup: Makes the foundation for that sticky-sweet topping that browns up so nicely
• Thin cut Bacon: Creates a tasty blanket that bastes your meatloaf as it cooks

Easy Preparation Guide

Get Your Oven Hot:

Turn your oven to 350 degrees Fahrenheit. This temp makes sure everything cooks all the way through without burning the bacon or drying out the meat. Use this time to grab everything you'll need so you're not scrambling later.

Soak Your Bread:

Toss those bread slices in a big bowl and pour milk all over them. Let them sit for 5 minutes until they're totally soaked. This mushy bread mixture is what'll keep your meatloaf super juicy. Make sure the bread gets really soft and falls apart.

Combine Everything:

Add your beef, Parmesan, spices, parsley, and eggs to the soggy bread. Use your hands to mix it all up gently. Feel around for any big bread chunks and break them up. Don't mix too much or you'll end up with tough meat.

Shape It Up:

Make your meat into a loaf about 5 inches wide on a broiler pan. Using this kind of pan lets all the extra fat drip away while cooking. Try to make it the same thickness everywhere so it cooks evenly. Pack it firmly enough to get rid of air bubbles but don't smash it too hard.

Wrap It In Bacon:

Lay bacon strips across your meatloaf, letting the edges hang down a bit and tucking them under. Put them next to each other without overlapping so you can cut between them later. The bacon adds amazing flavor and also helps hold everything together while it cooks.

Mix Up Your Sauce:

Stir together ketchup, brown sugar, dry mustard, and Tabasco until it's smooth. Brush about a third of this mixture all over your bacon-wrapped meatloaf. This sauce will get sticky and caramelized while baking.

First Cooking Period:

Bake your meatloaf for 45 minutes in the middle of your hot oven. This first cooking time starts cooking the meat through and gets the bacon to release its tasty fat into your loaf.

Add More Sauce:

Pull the meatloaf out and brush another third of your sauce over the top. Adding this second layer makes the glaze richer and more flavorful with lots of caramelized bits.

Finish Baking:

Put it back in the oven for another 25 minutes. This final cooking time makes sure the middle is fully cooked and lets the glaze set up while the bacon gets crispy and beautiful.

Let It Rest:

After it's done, let your meatloaf sit for at least 10 minutes before cutting it. This super important step lets all the juices spread back through the meat instead of running out when you cut it too soon. Use this waiting time to finish up any side dishes.

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The Parmesan cheese is definitely my hidden trick in this dish. While lots of people use cheddar or skip cheese altogether, aged Parmesan brings this amazing savory depth that takes ordinary comfort food to a whole new level. My grandma always told me meatloaf should be treated like any fancy dish, and this ingredient proves she was right every single time.

Perfect Pairings

This meatloaf goes amazingly well with classic sides like fluffy mashed potatoes and green beans fresh from the oven. Make sure to save that extra sauce for dipping at the table. For the ultimate comfort meal, throw in some buttery dinner rolls to soak up all those tasty juices on your plate. The mix of hearty meatloaf with crisp veggies hits just the right balance.

Prep Ahead Options

This meatloaf actually tastes even better when you make it a day early and warm it up later. After it cools down completely, wrap it tight in foil and keep it in the fridge for up to 3 days. To store it longer, wrap single slices in plastic, then foil, and pop them in freezer bags—they'll stay good for up to 3 months. For the tastiest leftovers, warm slices in a pan with a bit of butter until they're heated through.

Ways To Switch It Up

Don't be afraid to make this meatloaf your own. You can swap in ground turkey for some or all of the beef if you want something lighter, though you might need to add extra spices. Throw in some finely chopped veggies like bell peppers, carrots, or mushrooms for more nutrition—just cook them first to get rid of excess water. For an Italian spin, use Romano instead of Parmesan and mix in some Italian herbs.

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Your whole crew will fall in love with the cozy, familiar taste of this new-school take on an old favorite. Every bite's a winner!

Frequently Asked Questions

→ Why should bread be soaked in milk for meatloaf?

Milk-soaked bread helps keep the meatloaf nice and tender. It adds moisture and prevents the meat proteins from tightening up, so your loaf stays soft and juicy.

→ Can I get the meatloaf ready in advance?

Absolutely! Mix everything and shape your meatloaf up to a day ahead. Wrap it with bacon, cover it, and keep it in the fridge. Add the glaze just before baking for the freshest taste.

→ Why is resting the meatloaf important?

If you let the meatloaf rest for 10 minutes before slicing, the juices will settle back into the meat. Slicing too early can cause all those yummy juices to spill out, leaving a drier loaf.

→ Can I swap the ground beef for another meat?

Yes! You can use ground turkey, pork, or even veal. Mixing them works great too. Just make sure some of the mix is beef with 80% lean to keep it moist. If using leaner meat, add a little olive oil to help keep it juicy.

→ What does the bacon wrapping do for the meatloaf?

Wrapping in bacon not only adds smoky flavor but also helps the loaf stay moist and keeps its shape while baking. Plus, crispy bacon gives a great texture and a finished look.

→ How will I know the meatloaf is fully cooked?

The best way is to use a meat thermometer. The center should reach 160°F. Otherwise, check for firm texture, browned top, and bacon that looks perfectly cooked. It usually takes around 70 minutes of baking.