When it comes to comfort food, my bacon meatloaf recipe is always a winner! You’ll be amazed to know at how I put a twist on old-fashioned meatloaf with one simple ingredient and make this juicy bacon-infused meatloaf without breadcrumbs. Coated in a delicious BBQ topping, this recipe is a must try!
5-Star Review
“You had me at the first word in the title, “Bacon” haha. I grew up having meatloaf, but this takes it to a whole new level! Thanks so much!” – Matt
Bacon Infused Meatloaf
Once you try my bacon infused meatloaf recipe, you’ll never go back to the classic recipe! Super juicy, tender yet firm, topped with BBQ sauce, this recipe makes a perfect dinner that your whole family will love including picky eaters!
The topping on this bacon meatloaf recipe is so rich and delicious and it’s so easy to make! Made of ketchup, barbecue sauce, dark brown sugar, crushed red pepper and cider vinegar—the result is a beautifully tangy and sweet sauce that works so well with the whole dish. My recipe uses quick oats instead of breadcrumbs so it’s also gluten free.
Bacon Infused Meatloaf Recipe
Ingredients
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
Instructions
- Heat the 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.½ cup ketchup, ½ cup barbecue sauce, 1/3 cup dark brown sugar, ¼-½ teaspoon crushed red pepper, 1 tablespoon cider vinegar
For the Meatloaf:
- Par-cook the bacon in a large skillet over medium heat just until the fat is rendered out, about 5-7 minutes. The bacon should be pliable and not brown or crispy at all.12 ounces thick-cut bacon
- 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, for about 30-60 seconds. Set aside.
- Discard all except 2 tablespoons 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 for 30 seconds.1 medium yellow onion, 2 garlic cloves
- In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let the mixture rest for 2 minutes.1/3 cup whole milk, ½ cup ketchup, 2 teaspoons Worcestershire Sauce, 1 teaspoon Dijon mustard, ¾ cup quick oats, 2 large eggs, ½ teaspoon ground black pepper
- In a different large bowl, combine the chopped bacon and ground chuck. Mix until combined.2½ pounds ground chuck
- Pour the liquid mixture over the meat mixture and mix 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 sheet and 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 tightly to prevent burning).
- Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing. Enjoy!
Becky’s Tips
- This recipe makes two meatloaves.
- Substitute freshly made bread crumbs for quick oats if needed.
- Let the meatloaf rest for a minimum of 30 minutes. Slicing it immediately after will result in crumbly slices.
- Instead of ground beef use ground turkey or a mix.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store and Reheat
Refrigerator: Store leftovers in the refrigerator, in an airtight container, for up to 3 days. Reheat in the microwave in 30 second intervals until warm, or in the oven at 350°F for 15 minutes.
Freeze: You can also store the shaped and uncooked meatloaf for up to 3 months. Be sure NOT to make or add the topping until you’re ready to cook. Wrap the meatloaf very well and place in a freezer-safe bag. Thaw the meatloaf overnight in the fridge before cooking. Right before cooking add the topping. An additional 5 minutes might be needed during cooking.
You can also freeze the meatloaf after it is baked. Once it is completely at room temperature, slice and space in a baking sheet. Freeze for an hour. Then wrap each slice separately in plastic wrap and transfer to a freezer bag and store for 3-4 months. Thaw overnight and reheat in the microwave.
Serving Suggestions
I always serve my meatloaf with a healthy side of creamy Mashed Potatoes and a veggie side like my Scalloped Potatoes or Broccoli and Cauliflower Gratin. If you have leftovers, make a meatloaf sandwich with my White Bread or with some crusty Skillet Bread along with lettuce, onion, Pickles and Mayo.
Made this recipe but swapped moose meat in as we had it in the freezer. 10/10. Amazing meal!
Wonderful recipe
Thanks for stopping by, Laurel!
If I wanted to use breadcrumbs instead of oats what kind of breadcrumbs and how much?
Possibly panko.
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!
Thanks for stopping by and sharing, Michelle!
This did turn out amazing! I used mostly BBQ sauce instead of Ketchup and used bread crumbs instead of oats. I also added some liquid smoke and extra black pepper to the topping.
My husband and I both loved it!!! Fantastic recipe! I’ll be making it again!
Thank you!
Thanks for stopping by and sharing, Ivy!
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?
You can definitely give it a shot!
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.
That’s great! Thanks for sharing, June!
Hi June. Where is the tip on the pan of water? How did you do this?
I am looking for that tip as well.
Delicious!!!
I used honey BBQ sauce. Too good.
Thanks for stopping by, Dori!
Amazing! My husband and I made this meatloaf and loved it!
I’m so happy to hear that, Linda!
Yummmmm! Bacon in meatloaf is FANTASTIC.
I’m SO happy you loved it, April!