Bacon Meatloaf Recipe (Bacon Infused Meatloaf!) (2024)

4.67 from 95 votes

Author: Becky Hardin

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

• ▢ 2½ 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.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating

Wonderful recipe

If I wanted to use breadcrumbs instead of oats what kind of breadcrumbs and how much?

Another delicious meal. Thanks cookie rookie. I had to google the suggestion about the water. You put a pan of water on the lower shelf in the oven, it worked! The meatloaf was very flavorful. Mine fell apart, but still yummy!

I made this earlier in the year and it was a HIT! So much that my family has requested it. I want it have better shape this go round. I know you say it can be frozen but would you suggest shaping it maybe the night before just to retain that good loaf shape?

I wanted something different and I was tired of my meatloaf of over 5o years…always the same. So I found this and tried it and it was the best meatloaf I have ever made. Loved the tip about the pan of water underneath on a rack! I don’t know if it was the pan of water or the recipe but it was super moist.
I would recommend this to everybody and already sent it to my two daughters.

Amazing! My husband and I made this meatloaf and loved it!

Yummmmm! Bacon in meatloaf is FANTASTIC.

this is the best!