More Great Recipes: Beef | Main Dish | Oven

Bacon Meatloaf

User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Remember hearing that bacon makes everything taste better? This meatloaf is definitely no exception!

Ingredients You'll Need

3 slices white bread, crusts removed
2 large eggs
1/2 c. milk
3 - 4 springs parsley, chopped up
2 tbsp. olive oil
2 tbsp. Dijon mustard
2 c. finely diced onion
1 tbsp. Kosher salt
1/2 cup. finely diced celery
2 tsp. freshly ground pepper & more to taste
4 cloves garlic, crushed
1/2 lb. sliced smoked bacon
3/4 cup finely grated carrot
2/3 c. brown sugar, packed
1 lb. ground sirloin
1 tbsp. Coleman's yellow ground mustard
1/2 lb. ground pork
1 tbsp. tomato paste


Heat the oven to 375'F.

Cut the bread into 1 inch cubes and place in a small bowl.

Pour milk over it & set aside.

Heat oil in large skillet over medium heat.

Add onion, celery & garlic; cook until soft and translucent, 3 to 5 minutes.

Remove from heat & let cool.

Line a pan with foil to make clean-up easier.

This baby makes a mess (although it comes up pretty easily if you fill the pan in hot, soapy water).

Place carrots in a large mixing bowl.

Add the milk-bread mixture, meat, eggs, parsley, Dijon, salt & pepper and onion mixture.

Combine well.

Place mixture in a large ungreased baking dish (a 9 x 13 cake pan is about right) or roasting pan.

Shape into a 5 x 12 inch loaf.

Run bacon around the sides of the loaf, then overlap bacon across the top, covering meat, completely.

Season with salt & pepper.

In a small bowl, combine sugar, ground mustard & tomato paste to make a glaze.

Brush meatloaf all over with glaze.

Bake, brushing every 15 minutes or so with glaze, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is crisp, 1 to 1 1/2 hours.

Let cool 10 minutes before slicing.

** Once the bacon fat starts to run (probably around your second basting--30 minutes into the cooking), spoon off several spoonfuls of fat. Spoon a little more off every time you baste, so it's not sitting in fat as it bakes.

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!