Bacon Wrapped Meatloaf

The magic lies in the balance of textures and flavors. The bacon forms a crisp, smoky crust that locks in the juices of the meatloaf. As it bakes, the rendered bacon fat bastes the beef, creating a rich, savory flavor you can’t get any other way. Combined with the tangy ketchup glaze, it’s pure comfort food perfection.

Wagyu beef is prized for its marbling, tenderness, and rich buttery flavor. The Ancestral Blend includes organ meats like liver and heart for added nutrients and depth of flavor, but it’s expertly balanced so the texture and taste remain smooth and familiar. It’s an upgrade to classic meatloaf that delivers next-level juiciness and nutrition.

The key is balance. Use the right ratio of breadcrumbs, milk, and egg — these ingredients help bind the mixture together without making it dense. Avoid overmixing, as that can cause the meatloaf to become tough. When shaping, gently form the loaf and let it rest a few minutes before baking so the ingredients can settle.

Yes, but for best results, use a baking sheet. Baking on a sheet allows air to circulate around the meatloaf, crisping the bacon evenly. If you use a loaf pan, the bacon may steam instead of crisp. For a middle-ground option, place the loaf on a wire rack set over a foil-lined baking sheet.

If you’re gluten-free or just out of breadcrumbs, crushed crackers, oats, or even panko are great alternatives. For a low-carb version, use almond flour or crushed pork rinds — they’ll still bind the loaf and maintain a satisfying texture.

Classic comfort sides work beautifully: creamy mashed potatoes, garlic green beans, roasted root vegetables, or mac and cheese. For a lighter option, try a crisp garden salad or cauliflower mash. The smoky richness of the bacon pairs well with bright, tangy flavors like lemon or vinegar-based dressings.

Absolutely. You can prepare the loaf, wrap it in bacon, and refrigerate it (covered) for up to 24 hours before baking. When ready, bake as directed — you may need to add 5–10 minutes to the cook time if starting from cold.

Store leftover meatloaf in an airtight container for up to 4 days. Reheat slices in a 350°F oven for 10–15 minutes or in a skillet over medium heat. To keep it moist, cover loosely with foil or add a drizzle of broth or ketchup before reheating.

Yes. Freeze before or after baking. If freezing raw, wrap tightly in plastic wrap and foil, then bake straight from frozen at 375°F for 75–85 minutes. For cooked meatloaf, slice before freezing for easy reheating later.

Try mixing ½ cup ketchup, 1 tbsp brown sugar, and 1 tsp Dijon mustard. Brush it over the bacon during the final 15 minutes of baking — it caramelizes beautifully and adds an irresistible sweet-tangy layer.