Go Back
a beef meatloaf wrapped across the top in browned thin bacon strips with two slices revealing an unfilled cooked meat interior on a plain platter, with no glaze, side dishes or garnish
Andre Lewis

Bacon-Wrapped Meatloaf

Thin bacon is the practical choice here. Thick slices can stay chewy while the beef underneath is already done, especially where the strips overlap. Sour cream moistens the panko inside, while a flat layer of bacon shields the outside without a heavy woven blanket. Give the strips a brief broil only if they need more color after the center reaches its temperature. The loaf still needs a rest, even when the bacon smells ready to eat straight off the rack.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90% lean ground beef
  • 3/4 cup panko breadcrumbs
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup finely grated onion
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 8 slices thin-cut bacon
  • 1 tsp neutral oil for rack

Method
 

  1. Heat the oven to 375°F. Set a lightly oiled oven-safe rack over a foil-lined rimmed sheet pan.
  2. Mix panko, sour cream, eggs, onion, mustard, garlic powder, salt and pepper and let stand for 5 minutes. Fold in beef gently.
  3. Shape a 9-by-5-inch loaf about 2 1/2 inches high on the rack. Lay bacon strips across the short width with slight overlaps, tucking their ends just underneath.
  4. Bake for 60 to 65 minutes until the center reaches 160°F and the bacon is cooked.
  5. Broil 6 inches from the element for 1 to 3 minutes only if the bacon needs more browning, watching constantly.
  6. Rest for 10 minutes and cut through the bacon with a sharp knife into 8 slices.