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bacon meatloaf with sauce

Bacon Infused Meatloaf Recipe

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Calories: 695kcal
When it comes to comfort food, this bacon meatloaf recipe is a winner! Rich and full of flavor, this dish is a real crowd pleaser. Coated in a delicious BBQ topping, this recipe is a must try!
Print Recipe


For the Topping:

  • ½ cup ketchup
  • ½ cup barbecue sauce Blue’s Hog Original, if possible
  • 1/3 cup dark brown sugar
  • ¼-½ teaspoon crushed red pepper
  • 1 tablespoon cider vinegar

For the Meatloaf

  • pounds ground chuck
  • 12 ounces thick-cut bacon
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1/3 cup whole milk
  • ½ cup ketchup
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • ¾ cup quick oats
  • 2 large eggs lightly beaten
  • ½ teaspoon ground black pepper


  • Heat oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with foil. Spray a metal rack with non-stick cooking spray and set it over the baking sheet.

For the Topping:

  • Whisk all topping ingredients together in a medium mixing bowl; set aside.

For the Meatloaf:

  • Par-cook the bacon in a large skillet set over medium heat just until the fat is rendered out, 5-7 minutes. The bacon should be pliable and not brown or crispy at all. Transfer bacon to a paper towel-lined plate for a few minutes, then place it in the bowl of a food processor fitted with the
  • chopping blade. Pulse the bacon until it is coarsely ground, 30-60 seconds; set aside.
  • Discard all except 2 tablespoon rendered bacon fat from the skillet and set the pan over medium-low heat. Add the diced onion to the bacon fat and cook, stirring often, until onion is translucent and has softened, about 4-6 minutes. Add minced garlic, stir and cook 30 seconds.
  • In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let mixture rest for 2 minutes.
  • In a different large bowl, combine the chopped bacon and ground chuck, mix just until combined.
  • Pour the liquid mixture over the meat mixture and mix just until ingredients are incorporated. Try not to over-work the mixture or the meatloaf will be a little tough.
  • Divide the mixture into two equal sections and shape each half into a loaf approximately 8x5x3-inches. Set the loaves on the prepared rack (set over the baking sheeand reshape, if needed.
  • Pour half the topping mixture over each meatloaf. Cook at 350°F for 50-65 minutes or until the internal temperature reads 160°F, on an instant-read meat thermometer, and the juices run clear. Note – If the topping is browning too quickly after 25 minutes, tent the loaves with foil (don’t wrap tightlto prevent burning.
  • Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing.
  • Enjoy!


Makes 2 Loaves
Leftovers can be kept if refrigerated, in an airtight container, up to 3 days.
The shaped, uncooked meatloaf can be frozen, up to 3 months. Be sure NOT to make or add the topping until ready to cook. Wrap the meatloaf very well and place in a zipper-style freezer bag. Defrost the meatloaf overnight in the fridge before cooking. Right before cooking add the topping. An additional 5 minutes might be needed during cooking.


Calories: 695kcal | Carbohydrates: 32g | Protein: 33g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 171mg | Sodium: 879mg | Potassium: 703mg | Fiber: 1g | Sugar: 23g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg