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A Bacon-Wrapped Meatloaf Recipe for Bacon Lovers

This Bacon-Wrapped Meatloaf Recipe combines ground chuck and turkey or pork with Ritz crackers to make a juicy and memorable meatloaf. Cover the raw meatloaf with precooked bacon before you put it in the oven for an irresistible presentation.

Bacon-Wrapped Meatloaf -- ready to eat

Recipe Inspiration

The meatloaf of my youth was rather unremarkable so I recently embarked on a mission to find my favorite recipe. It could not be too fancy or involved and it had to be sturdy enough to make blackened meatloaf sandwiches.

I had a few requirements:

  • Covered with ketchup
  • Some kind of cracker crumbs as a filler
  • Wrapped with bacon
  • Nothing crunchy like celery or partially cooked onions
  • Horseradish


In regards to the last requirement, horseradish is a secret ingredient I learned from Miss Helen Corbitt of Neiman Marcus fame. The flavor is not obvious but it makes a subtle difference I am crazy about. If it doesn’t sound good to you, leave it out.

The same goes for the chopped parsley which adds freshness and color. I think you’ll like it, but if you have “green-haters” at the dinner table, it’s OK to leave it out too.

Of course, you can skip the bacon, but it really dresses up the meatloaf. Using commercially pre-cooked bacon is a time and calorie saver I highly recommend.

bacon wrapped meatloaf --slices on mashed potatoes

Cook’s Country magazine recently featured a meatloaf recipe that gave me the idea to use a food processor to process the raw meat along with the crumb mixture. A few pulses create a more homogeneous texture. Consequently, the final product holds together when cooked without looking like a hamburger-in-a-pan.

More recipes for bacon lovers

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Bacon-Wrapped Meatloaf Recipe

Bacon-Wrapped Meatloaf Recipe

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Bacon-Wrapped Meatloaf combines ground chuck and ground turkey or pork to make a juicy and memorable meatloaf. Cover raw meatloaf with precooked bacon before you put it in the oven for an irresistible presentation.


  • 3/4 cup crushed Ritz crackers (12)
  • 1/3 cup milk
  • 1/2 cup onions (I prefer frozen for easy digestibility and softness when cooked)
  • 1 clove garlic
  • 1 pound ground chuck
  • 1 pound ground pork or turkey
  • 2 eggs
  • 1 tablespoon prepared cream horseradish
  • 1/4 cup chili sauce (or ketchup)
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped parsley (optional)
  • Ketchup (enough to cover loaves)
  • 10 slices pre-cooked bacon
  • Salt and Pepper


  1. Preheat oven to 350 degrees F. Cover small baking rack with aluminum foil and place on foil-covered half-sheet baking pan. Poke a few holes in the foil on the rack to allow excess grease to drain. (Using this method instead of cooking in a loaf pan ensures a crispy crust all over, less grease in the meatloaf, less cooking time and less clean-up because of the foil.
  2. Place crackers, milk, onions and garlic in bowl of food processor and pulse several times until onions are finely chopped and crackers are completely crumbled. Break up meat and add to food processor. Pulse 10 times, one second each, to combine with crumbs. (Depending on your food processor, you might want to use your hands to rearrange the meat halfway through the mixing process.) Be careful not to overdo it or you could end up with something looking like Spam. Put meat mixture in a large mixing bowl and use hands (gloved, for me) to lightly combine remaining ingredients with meat.
  3. Mold raw meat into 2 small loaves and place on prepared rack. Cover loaves with ketchup. Loosely lay 5 strips of bacon on each loaf and tuck ends under. Bake for 45-55 minutes or until temperature reaches 160 degrees internally. Let stand out of the oven about 10 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 31gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 183mgSodium: 621mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 42g

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Saturday 13th of May 2017

My Grandmother and Mother taught me how to make meatloaf covered with bacon and I've been making it almost this way for over 50 years. But I use all ground beef, cubed stale bread soaked in milk, no garlic or horseradish (though I think I will add it next time after reading these comments) and ketchup. However, the best part is the gravy! Just make a regular gravy with flour, water, salt, pepper and Gravy Master but add ketchup or tomato paste. This is my family's favorite dinner when served with mashed potatoes and corn.


Saturday 13th of May 2017

Meatloaf, mashed potatoes and corn! Does it get any better? I don't think so. I'm not familiar with Gravy Master. Am I missing out? Is it a regional thing? A powder mix or something in a jar? Please advise. Thanks, paula


Saturday 10th of August 2013

This would be fabulous with the cheesy jalapeño mashed potatoes!:-)


Sunday 28th of October 2012

So what is chuck? Is it like ground beef


Sunday 28th of October 2012

Kristin, Yes, it is ground beef--usually 80-85% lean.


Thursday 7th of October 2010

Bacon makes everything better! This might make me like meatloaf... can't wait to try this recipe :)

Dewey From Detroit

Friday 17th of September 2010

Meatloaf with bacon. What could go wrong?

And here I thought I invented horseradish in meatloaf. Proof positive that there really isn't anything new under the sun.

I would strongly advise everyone to try it with their favorite meatloaf recipe ( I use twice as much, but squeezed dry of the juice). It is sublime.