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My Bacon-Wrapped Meatloaf

My cousin recently posted a cute little survey on Facebook about cooking. It asked if I’d ever cooked certain foods, many of them being comfort foods. I only answered no to a couple of things.

One question made me pause. It asked if I’d ever made meatloaf. I’ve been making meatloaf since I was nine years old. It was a staple in my house while I was growing up.

As a young woman, I assumed everyone had made meatloaf. However, I discovered some people, like my husband, refuse to eat the down-home comfort food. It’s apparently not as common as I once believed.

I make meatloaf for my coworkers every once in a while. The people who work in my building are close-knit, and we prepare family style meals in our little break area upon occasion. Everyone brings an ingredient or two and we cook it there.

We make things such as goulash, fried Spam, chili, scrambled eggs, burgers, and meatloaf among other things. Sometimes our meals are planned, and other times they are spur of the moment. It’s one of the things I love about my job — we function as a family.

I’ve made a couple different kinds of meatloaf for work, but I think the most popular was my bacon-wrapped meatloaf. Bacon makes everything better, right?

I shared this recipe a few years ago, but I thought I’d share it again. In fact, I may make this again soon. It’s the perfect main course for any day.

Margarite’s Bacon-Wrapped Meatloaf INGREDIENTS 2 pounds ground meat such as beef, venison, pork, or turkey 2 large eggs 2 tablespoons Worcestershire sauce 1 cup barbecue sauce, divided 1/2 cup diced onion 1/2 teaspoon salt 1/2 teaspoon pepper 1 clove of garlic, minced 2 sleeves of saltine crackers, crushed 1 to 2 pounds of bacon

DIRECTIONS Preheat oven to 350 degrees. In a large bowl, thoroughly mix ground meat, eggs, diced onions, Worcestershire sauce, 1/2 cup of the barbecue sauce, garlic, salt, and pepper. I usually use my hands, which I thoroughly wash before and after, because a spoon takes too long. Crush the crackers and add to meat mixture. Form the mixture into a loaf. Wrap bacon strips around the meatloaf until completely covered. Place the loaf in an ungreased baking dish. Top with the remaining 1/2 cup of barbecue sauce. Bake on the center oven rack uncovered for 1 hour and 15 minutes. If using ground beef or venison, you want an internal temperature of 160 degrees. If using ground pork, you want an internal temperature of 170 degrees. If using ground turkey, you want an internal temperature of 180 degrees.

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