Why you should cook meatloaf with bacon
This Meatloaf with Bacon is a budget friendly option that can feed a large family easily. The combination of juicy beef and salty bacon creates a satisfying texture that everyone enjoys. You only need one bowl for mixing which makes the clean up process very quick. It is a reliable recipe that works perfectly for a midweek dinner or a weekend gathering.
A step-by-step guide to meatloaf with bacon
Prepare base: Preheat the oven to 190C and line a baking tray with baking paper. Finely dice the onion and mince the garlic cloves. In a large mixing bowl, combine the beef, onion, garlic, breadcrumbs and the egg. Add the ketchup, thyme, salt and pepper then mix until the ingredients are just combined.
Shape loaf: Place the meat mixture onto the prepared baking tray. Use your hands to shape the mixture into a firm and even loaf shape. Make sure there are no large gaps or cracks in the meat to ensure it stays together. Position the loaf in the middle of the tray to allow even heat distribution.
Add bacon: Lay the bacon rashers across the top of the meatloaf one by one. Tuck the ends of each rasher underneath the loaf to keep them in place during cooking. This layer protects the Meatloaf with Bacon and adds a rich seasoning to the exterior. Ensure the top surface is completely covered by the bacon strips.
Bake and rest: Place the tray in the oven and bake for 60 minutes until the meat is cooked and the bacon is crispy. Remove the tray from the oven and let the meat rest for 10 minutes before you start slicing. Resting the meat ensures the juices stay inside and makes it easier to cut neat slices for serving.
My best tips for meatloaf with bacon
To get the best Meatloaf with Bacon, try not to overmix the meat as this can lead to a tough texture. Using minced beef with a little fat will produce a much juicier result than using extra lean meat. You can brush a little extra ketchup over the bacon during the last ten minutes of baking for a sweet glaze. If the bacon is browning too quickly, you can cover the tray loosely with foil.
Allowing the loaf to rest is the most important step for a perfect slice. If you cut it too early, the juices will run out and the meat might crumble. You can also add finely chopped herbs like parsley or rosemary for a different flavour profile. Leftovers are delicious the next day when served cold in a sandwich with a little mustard.
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