BBQ Meatloaf with Bacon

Tired of the same old boring meatloaf recipe? Give BBQ meatloaf with bacon a try! Ground bacon and spices are blended right into ground beef for a flavor that’s unlike any other meatloaf you’ve tasted. Top with your fave barbecue sauce and chopped bacon bits.

Sliced BBQ meatloaf on a wooden cutting board.
 

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Meatloaf has gotten a bad rap. I admit, as a kid, I refused to touch the stuff. It always makes the think of Randy Parker, the kid brother from the movie The Christmas Story.

“Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf.”

Now that I am an adult responsible for feeding a grown man and two men-children whose appetites grow more voracious every day, I’ve come around to the idea of meals like meatloaf. This past summer, I tried this recipe for Bacon Bourbon BBQ Chicken Kebabs from Host the Toast. One of the ingredients is homemade bacon paste. Bacon paste, y’all. If that alone doesn’t sell you, you have no soul. I felt it was the perfect way to jazz up a meatloaf recipe and my hunch was spot on. Not only is this recipe full of flavor, but the bacon keeps it moist and juicy.

Ingredients and tools you’ll need

Get out your grocery list! To make bbq meatloaf with bacon, you’ll need:

  • 7 slices raw bacon, divided
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 2 pounds ground beef
  • 1/3 cup breadcrumbs
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dry ground mustard
  • 1/4 cup barbecue sauce
  • Food processor
  • Baking sheet
  • Meat thermometer
  • Foil, butcher paper or parchment paper

What type of ground beef should I use to make meatloaf?

When you’re out shopping for ground beef, you may notice numbers on the label that read something like 80/20, 73/27, or 90/10. These numbers refer to the lean to fat ratio. The first number identifies what percentage of the package is lean beef. The other identifies how much fat has been added in. 

Though leaner cuts of meat are perceived as healthier, you do need a bit of fat mixed in with your ground beef. The fat prevents the meat from drying out during cooking and helps the meatloaf hold together. I recommend using at least 80/20 or 85/15. A lower fat content will result in a dry meatloaf that falls apart. A higher fat content could result in more grease.

Tips for a juicy meatloaf that doesn’t fall apart

I think one of the reasons meatloaf has such a negative reputation is that it can dry out easily if overcooked. Here are a few tips to seal in moisture and prevent your meatloaf from coming out dry.

  1. Use the appropriate type of ground beef. Not trying to sound redundant, but as stated above, you want a little bit of fat mixed in with your ground beef.
  2. Add some liquid. Just enough to add moisture, but not so much that it prevents the meatloaf from holding its shape. In this recipe, we’re adding milk and Worcestershire sauce.
  3. Use a binder. A binder is an ingredient that helps hold everything together. We’re using three different binders here — an egg, ground up bacon and breadcrumbs. Speaking of breadcrumbs …
  4. Use fresh breadcrumbs that haven’t been toasted. I keep two types of breadcrumbs in my freezer – those that have been toasted and are used to provide a crisp coating for the outside fried foods, and those made from bread that hasn’t been toasted. The latter is used as a binder for things such as meatballs and meatloaf. Leaving the bread untoasted allows the bread to retain its moisture and readily absorb any liquid. You can easily make your own breadcrumbs for this recipe by finely chopping three slices of bread with a food processor or a knife.
  5. Don’t overmix the ingredients. You may be tempted to mix and mix and mix the ground beef until it forms a nice little patty. However, doing so overworks the proteins and results in a meatloaf that is not only very compact, but dry. Mix just until all the ingredients are evenly combined. I also like to use my hands instead of a spoon. It gives you more control over the mixing.
  6. Let the meatloaf rest before cutting into it. During cooking, all the juices bubble up to the surface. If you cut into the meatloaf immediately after removing it from the oven, you’re allowing all that juice to run out. Give the juices time to settle down and reabsorb back into the meatloaf, about 10-15 minutes.
  7. Add a glaze. Adding a glaze during the last 15 minutes of cooking seals in all the juices. Most recipes use ketchup. Here we are using barbecue sauce.

Make the bacon paste

One of the reasons why this meatloaf has so much moisture and flavor is the ground up bacon we’re mixing right into the beef. Coarsely chop up five slices of bacon. I like to give everything a good chop first, otherwise the strips can get wrapped around the blade of the food processor. Add the salt, ground black pepper, garlic powder, onion powder, paprika and brown sugar. Pulse the ingredients several times until it resembles a paste. Transfer the bacon paste into a large mixing bowl. Cook the remaining two pieces of bacon until crisp.

Mix the ingredients and form the meatloaf

Add the ground beef, breadcrumbs, milk, egg, Worcestershire sauce and dry ground mustard to the mixing bowl. Mix everything together, just until the ingredients are evenly incorporated.

Preheat the oven to 350 degrees. Cover a baking sheet with aluminum foil, then lay down a piece of butcher paper over the foil. You don’t have to do this, but putting a piece of butcher paper under a meatloaf will help absorb the grease. Don’t worry, it won’t catch on fire. Butcher paper is safe to use in the oven for temperatures up to 450 degrees F. If you don’t have butcher paper, you can also use parchment paper. Since parchment is thinner than butcher paper, you might want to use more than one sheet.

Scoop the meatloaf out onto the butcher paper and form it into a log about 12 inches in length and approximately 2 to 2 1/2 inches high. I prefer to cook meatloaf this way instead of in a loaf pan because it provides more even cooking and allows the grease from the ground beef to run off. Do not cover the meatloaf. Covering it will steam the meat and we don’t want that. We want our meatloaf to form a nice crust on the outside.

Bake the meatloaf

Bake the meatloaf for one hour. Remove it from the oven and brush the outside with your favorite barbecue sauce. Return the meatloaf to the oven and cook for an additional 15 minutes until it reaches an internal temperature of 160 degrees. Chop up those two remaining strips of bacon that we cooked earlier. As soon as the meatloaf comes out of the oven for the second time, sprinkle the top with the chopped bacon. Let the meatloaf rest for 10-15 minutes before slicing.

Tips for making ahead

I LOVE recipes that I can make a head of time. The beef mixture can be assembled up to two days in advance. It needs to be wrapped in plastic wrap or stored in an airtight container in the refrigerator so the beef doesn’t dry out. Before baking, let the beef mixture set out at room temperature for about 30 minutes to take the chill off. Then bake as normal! 

Frequently asked questions

Does it matter what type of bread I use for the breadcrumbs?

Nope. I used whole wheat bread because that’s what I always have on hand. But you could use any type of bread. Just keep in mind that bread with a strong, distinct flavor, such as rye, may affect the flavor.


Can I use ground turkey?


Yes, ground turkey can be substituted for the ground beef. Since ground turkey is leaner, it will cook faster than ground beef. I recommend checking your meatloaf after 30 minutes for an internal temperature of around 155. Add the barbecue sauce and continue to cook until the internal temperature reaches 165. As with ground beef meatloaf, let it rest for 15 minutes before cutting. 


Can I used turkey bacon?


Yes, turkey bacon can be used in place of regular bacon in this dish. I recommend using no higher than 80/20 ground beef to prevent the meatloaf from drying out.


Can I used both ground turkey and turkey bacon?


Yes, you can use both. Reduce your cook time as stated above. However, please keep in mind that your results will differ from mine in regards to taste and texture.


Can I cook this in the air fryer?


Yes. However, most air fryers are not able to accommodate a full sized meatloaf. I recommend using 85/15 ground beef to cut down on some of the grease and dividing the beef mixture in half, then forming each into two six-inch long loaves. Preheat the air fryer to 350 degrees. Cook each loaf separately for 20 minutes. Add the barbecue sauce to the top and cook for an additional five minutes, until the internal temperature reaches 160 degrees F. Allow the meatloaf to rest for 15 minutes before serving.


Can I cook this in the slow cooker?


Yes, this recipe in its entirety will work in an oval shaped 8 quart slow cooker. If using one of the round 3-quart slow cookers you will need to divide the meatloaf in half. I recommend using 85/15 ground beef to cut down on the amount of grease. Use a slow cooker liner to make it easier to remove your meatloaf from the slow cooker later. 

Place the ground beef mixture into the bottom of a slow cooker and form it into a loaf. Place the lid over the slow cooker and bake on low for 6 hours or high for 4 hours. Preheat the oven to 350 degrees. Remove the meatloaf from the slow cooker. Transfer it to a baking sheet. Brush on the barbecue sauce and bake it for 10-15 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining bacon. Allow the meatloaf to rest for 15 minutes before serving.


What can I use in place of breadcrumbs?


You could also use cracker crumbs, crushed unsweetened cereal, unrolled oats, cooked rice or even pork rinds.


Can I use water instead of milk?


The protein and fat in the milk helps to keep the meatloaf moist. However, if there is a dietary reason why you can’t use milk, I would suggest replacing the milk with chicken or beef broth instead of water for more flavor. But yes, you can use water.

Storage, Freezing and Reheating

Storage. Leftover cooked meatloaf should be stored in an airtight container in the refrigerator within two hours. Consume within four days.

Freezing. BBQ meatloaf can be frozen either cooked or uncooked. Wrap meatloaf in plastic wrap or transfer to a freezer bag. Remove as much of the air out of the freezer bag as possible and seal. Store in the freezer for up to three months.

Allow uncooked meatloaf to thaw in the refrigerator for 24 hours. Let the beef mixture sit on the counter for 30 minutes to take the chill off, then follow the cooking instructions outlined in the recipe.

Reheating. Allow frozen cooked meatloaf to thaw in the refrigerator for up to eight hours. Preheat the oven to 350 degrees and bake for 10-15 minutes until the meatloaf is heated through.

Slice of BBQ meatloaf on a plate with mashed potatoes and green beans.
Sliced BBQ meatloaf on a wooden cutting board.
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5 from 7 votes

BBQ Meatloaf with Bacon

Tired of the same old boring meatloaf recipe? Give BBQ meatloaf with bacon a try! Ground bacon and spices are blended right into ground beef for a flavor that’s unlike any other meatloaf you’ve tasted. Top with your fave barbecue sauce and chopped bacon bits.
Course Main Courses
Cuisine American
Cook Time 1 hour 15 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 227kcal
Author Lisa B.

Ingredients

  • 7 slices raw bacon divided
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons dark brown sugar
  • 2 pounds ground beef
  • 1/3 cup breadcrumbs
  • 3/4 cup milk
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dry ground mustard
  • 1/4 cup barbecue sauce

Instructions

  • Preheat the oven to 350 degrees.
  • Chop five slices of the bacon into small pieces.
  • Combine the chopped bacon, salt, pepper, garlic powder, onion powder, paprika and brown sugar in a food processor. Pulse until the mixture forms a thick paste.
  • Scrape the paste out into the mixing bowl. Add the ground beef, breadcrumbs, milk, egg, Worcestershire, and mustard. Mix until the ingredients are evenly combined.
  • Form the beef mixture into a 12-inch loaf on a cookie sheet lined with foil. Place butcher or parchment paper over the foil to absorb some of the grease.
  • Bake the meatloaf for one hour.
  • Remove the meatloaf from the oven. Spread the barbecue sauce over the top.
  • Return the meatloaf to the oven and bake for an additional 15 minutes.
  • In the meantime, fry the remaining two strips of bacon until crisp. Drain on paper towels, then chop.
  • Remove the meatloaf from the oven and sprinkle the chopped, cooked bacon over the top.
  • Allow the meatloaf to rest for 10-15 minutes before serving.

Video

Notes

Storage. Leftover cooked meatloaf should be stored in an airtight container in the refrigerator within two hours. Consume within four days.
Freezing. BBQ meatloaf can be frozen either cooked or uncooked. Wrap meatloaf in plastic wrap or transfer to a freezer bag. Remove as much of the air out of the freezer bag as possible and seal. Store in the freezer for up to three months.
Allow uncooked meatloaf to thaw in the refrigerator for 24 hours. Let the beef mixture sit on the counter for 30 minutes to take the chill off, then follow the cooking instructions outlined in the recipe.
Reheating. Allow frozen cooked meatloaf to thaw in the refrigerator for up to eight hours. Preheat the oven to 350 degrees and bake for 10-15 minutes until the meatloaf is heated through.

Nutrition

Serving: 1slice | Calories: 227kcal | Carbohydrates: 8g | Protein: 14g | Fat: 14g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Cholesterol: 72mg | Sodium: 406mg | Potassium: 231mg | Fiber: 4g | Sugar: 4g | Calcium: 21mg | Iron: 1.6mg

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6 Comments

  1. Way to greasy even using 80/20
    Looks good In picture but the parchment paper just made a holding pool for all the grease

  2. 5 stars
    Yum! Love this easy meatloaf idea. I especially love this flavor combo. Can’t wait to make it for my family!

  3. 5 stars

    Oh, Lisa, you had me at BACON PASTE!! I admit that I’m with you in that while I gave meatloaf the side-eye as a kid, it’s one of many meals I’m warming up to now as a working Mom responsible for feeding many mouths! This version, though, has me more excited about meatloaf than anything I’ve ever seen – cannot wait to get this on the table!

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