Bacon Wrapped Meatloaf with Maple-Dijon Glaze
This bacon wrapped meatloaf is amazing. The bacon adds a smoky flavor and helps keep the meat juicy, and the glaze is delicious!
Servings 4 servings
Calories 334kcal
Ingredients
Glaze:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
Meatloaf:
- 2 pounds lean ground beef 85/15
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 cup Parmesan grated
- 8 slices bacon
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
- In a small bowl, whisk the Dijon mustard and maple syrup to make the glaze. Divide the glaze into two equal portions. Set it aside.2 tablespoons Dijon mustard, 2 tablespoons maple syrup
- In a large bowl, combine the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and Parmesan.2 pounds lean ground beef, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 cup Parmesan
- Shape the mixture into a loaf using a standard loaf pan. Line the loaf pan with cling wrap, add the meatloaf mixture, pressing it into a loaf shape. Once it's shaped, invert it onto a baking sheet and discard the cling wrap.
Video
Notes
- Seasonings, especially saltiness and sweetness, are just guidelines. Adjust to taste.
- To ensure the meatloaf is not dense and heavy, try to work the meat as lightly and minimally as possible when mixing and shaping it.
- The best way to vary this recipe is to use different spices. Good options include paprika or smoked paprika, chili powder, and cumin. You can add a teaspoon of each additional spice. You can also add a small amount of cayenne pepper (try ¼ teaspoon) for a gentle kick.
- I use a loaf pan to shape the meatloaf, but bake it on a large baking sheet. Baking a meatloaf in a loaf pan makes it soggy.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. It's best to keep the leftover meatloaf intact rather than slicing it. Reheat it in a 350°F oven to help the bacon regain some crispiness. If you prefer to slice the leftover meatloaf, reheat it covered in the microwave at 50% power.
Nutrition
Serving: 1slice | Calories: 334kcal | Carbohydrates: 5g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Sodium: 625mg | Sugar: 3g
