Bacon-Wrapped Meatloaf

Name: Bacon-Wrapped Meatloaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb 70/30 ground beef and pork mix; 1 cup Panade; 1 Onion, minced; 2 Eggs; 3 tbsp Ketchup; 10 slices Thick-cut bacon strips

Beef-pork meatloaf blanketed in bacon with ketchup-brown-sugar glaze.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

70/30 ground beef and pork mix1 ½ lb
Panade1 cup
Onion, minced1
Eggs2
Ketchup3 tbsp
Thick-cut bacon strips10 slices

Instructions

1
Mix & season
Mix the meats gently with the panade, aromatics, and eggs to avoid overworking the myosin proteins, which causes density.
2
Form the loaf
Form into an oblong loaf on a sheet pan.
3
Top & garnish
Drape strips of bacon horizontally across the top, tucking the ends underneath.
4
Bake through
Bake at 375°F until the internal temp registers 160°F and the rendering bacon fat bastes the loaf, crisping on the exterior.

Cook it safe

160°F / 71°C — Ground beef, pork, veal, and lamb, measured in the center of the thickest part.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 913
Fat: 57g
Carbs: 31g
Protein: 66g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Half-sheet pan — A rimmed, flat, heavy pan spreads oven heat evenly and will not warp under a hot roast.

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