Irresistible Bacon Wrapped Meatloaf

by Julie Cohn
Bacon Wrapped Meatloaf4

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This Irresistible Bacon Wrapped Meatloaf recipe is super easy to make and oh so delicious! 

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Seriously. Who can resist a cheesy bacon-wrapped meatloaf with a tangy-sweet sauce?!?  I’ve been known to get up in the middle of the night just to sneak a leftover piece or two…if we are lucky enough to have leftovers. 

I’ve been making Irresistible Bacon Wrapped Meatloaf for years, my husband is so addicted to it, he requests it at least once a week.  I’ve made it as a big loaf or as small individual loaves, depending on how many I am cooking for. It’s is a versatile dish to make with different side dishes such as creamed spinach, honey glazed carrots, or even zucchini fries. Our favorite side dishes with this are a big garden salad and macaroni and cheese. 

Note:  For years, this recipe was called Crack Meatloaf. If you came here looking for crack meatloaf, this is the same recipe, but I have chosen a more appropriate name. I did not consider the significance of using the word “crack” including its derogatory meaning and association for people of color or those who have family or friends who have struggled with drug addiction. This meatloaf is “addictive” and most people who try it love it, but I should not have used the word “crack” to label my recipe. I apologize for those I offended through the use of the word and will humbly try to do better.  

Irresistible Bacon Wrapped Meatloaf

I received the original recipe for meatloaf from my Aunt Michelle years ago and tweaked it a bit.  I started with turkey meatloaf, added a generous touch of cheese, wrapped it in bacon, baked it, then drizzled a sweet and tangy glaze on it until the bacon is crispy and caramelized.  Oh my, it became Irresistible Bacon-Wrapped Meatloaf!  I always make certain to double the sauce recipe because my family likes to take drizzle it over their entire plate, salad included.  Yum! It will quickly become a favorite for your family too, I promise. 

Key Ingredients 

Meat:  I use ground turkey for my meatloaf for health reasons, but you can use beef or a combination of beef and pork.   

Bread Crumbs:  I try to use whole wheat breadcrumbs to add more fiber, but traditional bread crumbs are fine.  If you want to make it keto-friendly, use parmesan cheese instead of the bread crumbs, and leave the red sauce off.  

Onion:  My family is not a fan of large chunks of onion so I grate it finely to “sneak” it in.  

Milk:  To make this healthier I started using almond milk but you can use cows milk.  

Brown Sugar:  If you are following a natural diet like the Mediterranean diet, substitute honey for the brown sugar. 

Bacon:  Omg, all the bacon!  If you want to make it healthier, use turkey bacon but make sure to keep an eye on it because turkey bacon cooks faster than pork bacon.  You can also leave the bacon off but why?  

Back Wrapped Meatloaf


Irresistible Bacon Wrapped Meatloaf

  • 1 lb. Ground Turkey
  • 1/4 c. Finely chopped or grated onion
  • 1/2 c. Italian Seasoned Bread Crumbs
  • 1/2 c. Shredded Cheddar Cheese
  • 1 Egg
  • 1/4 c. Milk
  • 4-5 Strips of Bacon


  • 1 (8 oz) Can of Tomato Sauce
  • 2/3 c. Brown Sugar
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Dijon Mustard

Preheat the oven to 350 degrees.  Mix the turkey, bread crumbs, cheese, egg, and milk together in a bowl. Spray a baking dish with a spritz of olive oil cooking spray.  Shape the meat into a long rectangle and place it in the baking dish.  Drape the bacon strips over the meatloaf, tucking the edges under the bottom of the meatloaf. 

In a separate bowl whisk together the tomato sauce, brown sugar, apple cider vinegar, and mustard.  Drizzle 2-3 tablespoons of the sauce over the meatloaf, cover with aluminum foil and place in the heated oven.  Bake about 40 minutes, then remove the aluminum foil and bake about 10-15 minutes more, until the bacon crisps up.  Heat the remaining sauce in the microwave for about 50 seconds, then serve the sauce to drizzle over the meatloaf.

This Irresistible Meatloaf goes great with homemade creamy macaroni and cheese and a garden salad with homemade basil buttermilk blue cheese dressing.  Yum!  




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