This bacon infused meatloaf packs chopped crisp bacon right into the beef, then gets a smoky sweet barbecue glaze that bakes into a sticky crust.
Quick oats and whole milk keep each slice tender, and a rack set over a foil lined pan lets the extra fat drip away. It takes about 85 minutes from start to table, and most of that is hands off baking.
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Why This Bacon Infused Meatloaf Recipe Works
Bacon brings smoke, salt, and fat to every bite, so the beef tastes richer than a plain loaf without needing any added salt.
Baking on a rack lets the fat drip below the loaf instead of pooling around it. The sides brown evenly and the slices stay moist but not greasy.
The glaze mixes ketchup and barbecue sauce with brown sugar, a little crushed red pepper, and cider vinegar for a sweet, tangy, lightly spicy finish.
Ingredients for Bacon Infused Meatloaf
- 2 1/2 lb ground chuck
- 12 oz thick cut bacon, chopped and cooked
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup whole milk
- 3/4 cup quick oats
- 2 large eggs, lightly beaten
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp ground black pepper
- 1/2 cup ketchup
- 1/2 cup barbecue sauce
- 1/3 cup dark brown sugar
- 1/4 to 1/2 tsp crushed red pepper
- 1 tbsp cider vinegar
Ground chuck. Chuck has a good balance of fat and beef flavor for a juicy loaf. Ground beef that is 80 percent lean is a fine substitute.
Thick cut bacon. Cook it until crisp, then drain it on paper towels and chop it small so it spreads evenly through the loaf.
Quick oats. Oats soak up the milk and juices and keep the loaf tender. Do not swap in steel cut oats.
Barbecue sauce. Pick a sauce you like on its own, since it carries a lot of the flavor in the glaze.
Worcestershire and Dijon. These two add savory depth and a hint of tang inside the meat mixture.
How to Make Bacon Infused Meatloaf
1. Set up the oven Move the oven rack to the middle and heat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
2. Prepare the rack Spray a metal rack with nonstick cooking spray and set it over the foil lined sheet.
3. Stir the glaze Whisk the ketchup, barbecue sauce, dark brown sugar, crushed red pepper, and cider vinegar in a bowl and set it aside.
4. Cook the bacon Chop the bacon and cook it in a skillet over medium heat until crisp, then drain it on paper towels.
5. Mix the meatloaf In a large bowl, combine the ground chuck, bacon, onion, garlic, milk, Worcestershire sauce, Dijon mustard, oats, eggs, and black pepper. Mix gently until just combined.
6. Shape the loaf Form the mixture into a loaf and set it on the prepared rack.
7. Glaze and bake Brush about half of the glaze over the loaf and bake for about 1 hour, brushing on the rest during the last 15 minutes, until the center reaches 160 degrees F.
8. Rest and slice Let the meatloaf rest for 10 minutes before slicing so the juices stay inside.
How to Serve Bacon Infused Meatloaf
Serve thick slices with mashed potatoes and gravy to catch the extra glaze. Roasted Parmesan garlic Brussels sprouts add a fresh bite, and a square of Roasted chile cheese cornbread rounds out the plate. For a lighter side, try air fryer broccoli with Parmesan. Leftover slices also make a smoky sandwich on toasted bread.
How to Store and Reheat Bacon Infused Meatloaf
Cool the meatloaf, then refrigerate slices or the whole loaf in an airtight container for 3 to 4 days. For longer storage, wrap slices well and freeze for up to 2 months, then thaw overnight in the refrigerator. Reheat in the oven at 325 degrees F, covered with foil, or in the microwave until the center reaches 165 degrees F.
Tips and Variations for Bacon Infused Meatloaf
Drain the bacon well. Extra grease can make the loaf loose and oily, so pat the cooked bacon dry before chopping.
Use the bacon fat. Cook the onion and garlic in a spoonful of the bacon drippings for extra flavor, then cool them before mixing.
Mix gently. Overmixing makes the meat tight and dense. Stop as soon as the oats and bacon are evenly spread.
Glaze in two rounds. Brushing on half at the start and the rest near the end keeps the sugar from scorching.
Check the temperature. Ground beef is safe once the center reaches 160 degrees F, so use a thermometer instead of judging by color.
Adjust the heat. Use the smaller amount of crushed red pepper for a mild loaf and the larger amount for a spicy one.
Line the pan. Foil under the rack catches drips and makes cleanup simple.
Food safety. For general guidance on safe cooking and handling of meat dishes, see this Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Bacon Infused Meatloaf
How long should bacon infused meatloaf bake?
It bakes for about 1 hour at 350 degrees F. The loaf is done once a thermometer in the center reads 160 degrees F.
Can I make bacon infused meatloaf without a rack?
Yes. Bake it directly on a foil lined sheet, but expect the bottom to brown less and sit in some drippings.
Is bacon infused meatloaf good the next day?
It is. The flavors settle overnight, and cold slices on bread with a little extra glaze make a great sandwich.
Can I use ground turkey instead of beef?
You can, but the loaf will be leaner. Add a tablespoon of milk and keep the bacon for fat and flavor.
Do I need to add salt?
Not with this mix. The bacon, barbecue sauce, ketchup, and Worcestershire sauce already carry plenty of salt.
Bacon Infused Meatloaf with Barbecue Brown Sugar Glaze
Equipment
- Rimmed Baking Sheet
- Aluminum foil
- Metal cooling rack
- Large mixing bowl
- Skillet
- Instant read thermometer
Ingredients
Main Ingredients
- ½ cup ketchup for the glaze
- ½ cup barbecue sauce for the glaze
- ⅓ cup dark brown sugar for the glaze
- ¼ tsp crushed red pepper for the glaze, up to 1/2 tsp for more heat
- 1 tbsp cider vinegar for the glaze
- 2 ½ lb ground chuck
- 12 oz thick cut bacon chopped and cooked until crisp
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ⅓ cup whole milk
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¾ cup quick oats
- 2 large eggs lightly beaten
- ½ tsp ground black pepper
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F, line a rimmed baking sheet with foil, and set a sprayed metal rack on top.
- Make the glaze. Stir the ketchup, barbecue sauce, brown sugar, crushed red pepper, and vinegar together and set aside.
- Cook the bacon. Cook the chopped bacon in a skillet over medium heat for about 8 to 10 minutes until crisp, then drain on paper towels.
- Mix and shape. Gently combine the beef, bacon, onion, garlic, milk, Worcestershire, Dijon, oats, eggs, and pepper, then shape into a loaf on the rack.
- Glaze and bake. Brush half the glaze on top and bake for about 60 minutes, adding the rest during the last 15 minutes, until the center reaches 160 degrees F.
- Rest. Let the loaf sit for 10 minutes before slicing.
