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Bacon Wrapped Holiday Meatloaf

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This bacon wrapped holiday meatloaf is a festive, crowd-pleasing main course featuring juicy beef and pork, aromatic herbs, and a sweet-tangy glaze—all wrapped in crispy bacon. It’s easy to prepare, perfect for gatherings, and sure to become a new holiday tradition.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend preferred)
  • 1/2 lb ground pork
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup plain or Italian-style bread crumbs
  • 1/2 cup milk (whole or 2%)
  • 2 large eggs, room temperature
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 1/2 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp smoked paprika (optional)
  • 12–16 slices bacon (about 12 oz, thin-cut preferred)
  • 1/3 cup ketchup
  • 2 tbsp brown sugar (light or dark)
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • Dash of hot sauce (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment paper. Set a wire rack on top if using.
  2. In a small skillet over medium heat, add a splash of oil and sauté diced onion until soft and golden, about 5 minutes. Add minced garlic and cook for 1 minute more. Let cool slightly.
  3. In a large bowl, combine ground beef, ground pork, sautéed onions and garlic, bread crumbs, milk, eggs, Worcestershire sauce, parsley, thyme, salt, pepper, and smoked paprika. Mix gently until just combined.
  4. Shape the mixture into a loaf (about 9×5 inches) on the prepared baking sheet. For a taller loaf, use a loaf pan lined with parchment.
  5. Lay bacon slices over the loaf, tucking ends underneath and overlapping slightly for full coverage.
  6. In a small bowl, mix ketchup, brown sugar, Dijon mustard, apple cider vinegar, and hot sauce (if using). Reserve about a third of the glaze.
  7. Brush half the glaze over the bacon-wrapped loaf. Bake in the center of the oven for 45 minutes.
  8. Remove from oven, brush with remaining glaze, and return to oven for another 15-20 minutes. If bacon isn’t crisp enough, broil for 2-3 minutes, watching closely.
  9. Check for doneness: internal temperature should reach 160°F (71°C).
  10. Let meatloaf rest for at least 10 minutes before slicing. Serve thick slices with extra glaze and garnish with fresh herbs if desired.

Notes

For gluten-free, use gluten-free breadcrumbs or crushed rice crackers. For dairy-free, substitute milk with unsweetened almond or oat milk. Don’t overmix the meat for a tender loaf. Thin-cut bacon crisps best. Let the meatloaf rest before slicing for juicier results. Leftovers make excellent sandwiches and freeze well.

Nutrition

Keywords: bacon wrapped meatloaf, holiday meatloaf, festive dinner, Christmas meatloaf, Thanksgiving meatloaf, easy meatloaf, main course, comfort food, family dinner, glazed meatloaf

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