BBQ Meatloaf with Bacon

Sliced BBQ meatloaf on a wooden cutting board.

5 from 8 votes

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 15

Resting time 10

Total Time 1 15

Servings 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