Bacon-infused meatloaf is a delicious twist on a classic comfort food. With the savory flavors of bacon mingling with the hearty beef, this dish offers a whole new level of taste that your family will love. It’s easy to prepare and perfect for a family dinner.
Why Make This Recipe
Making bacon-infused meatloaf gives you the chance to enjoy a familiar dish with an exciting flavor upgrade. The combination of ground chuck and crispy bacon brings moisture and richness that makes every bite memorable. Plus, it’s a great way to use up some bacon and create a hearty meal that everyone will enjoy.
How to Make Bacon Infused Meatloaf
Making this delightful bacon-infused meatloaf is straightforward and fun. Follow the steps below for a meatloaf that is bursting with flavor.
Ingredients
- ½ cup ketchup
- ½ cup barbecue sauce (Blue’s Hog Original, if possible)
- 1/3 cup dark brown sugar
- ¼-½ teaspoon crushed red pepper
- 1 tablespoon cider vinegar
- 2½ pounds ground chuck
- 12 ounces thick-cut bacon
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 1/3 cup whole milk
- ½ cup ketchup
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ¾ cup quick oats
- 2 large eggs (lightly beaten)
- ½ teaspoon ground black pepper
Directions
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Line a rimmed baking sheet with foil.
- Spray a metal rack with non-stick cooking spray and set it over the baking sheet.
- For the topping, mix together the ketchup, barbecue sauce, dark brown sugar, crushed red pepper, and cider vinegar in a bowl. Set aside.
- For the meatloaf, chop the bacon and cook it in a skillet over medium heat until crispy. Remove the bacon and drain it on paper towels.
- In a large bowl, combine the ground chuck, cooked bacon, diced onion, minced garlic, whole milk, Worcestershire sauce, Dijon mustard, quick oats, eggs, and ground black pepper.
- Mix everything gently until well combined. Shape the mixture into a loaf and place it on the prepared rack.
- Brush the topping mixture over the meatloaf.
- Bake in the preheated oven for about 1 hour or until the meatloaf reaches an internal temperature of 160°F.
- Let it rest for a few minutes before slicing and serving.
How to Serve Bacon Infused Meatloaf
Serve bacon-infused meatloaf with a side of mashed potatoes and steamed vegetables for a complete meal. You can also drizzle extra barbecue sauce on the plate for those who like a bit more flavor.
How to Store Bacon Infused Meatloaf
To store leftovers, place the meatloaf in an airtight container. It will keep in the fridge for about 3-4 days. You can also wrap individual slices in plastic wrap and freeze them for up to 2 months.
Tips to Make Bacon Infused Meatloaf
- For added flavor, consider sautéing the diced onion and garlic in the bacon fat before adding them to the meat mixture.
- Use a meat thermometer to ensure your meatloaf is cooked correctly and safe to eat.
- Don’t skip the resting time after baking. It helps the juices redistribute and makes slicing easier.
Variation
You can customize your bacon-infused meatloaf by adding different spices or vegetables. Chopped bell peppers or mushrooms can add extra flavor and nutrition. If you want it spicier, increase the amount of crushed red pepper.
FAQs
1. Can I use turkey instead of beef?
Yes, you can substitute ground turkey for ground chuck. Just keep in mind that it may result in a drier meatloaf, so consider adding a bit more moisture.
2. How long does it take to cook a meatloaf?
Typically, it takes about 1 hour to cook a meatloaf at 350°F, but always check for an internal temperature of 160°F for safety.
3. Can I make the meatloaf ahead of time?
Absolutely! You can prepare the meat mixture the night before and refrigerate it. Just shape it and bake it the next day for a quick meal.
Enjoy this hearty and flavorful bacon-infused meatloaf with your family and friends!
Bacon Infused Meatloaf
Ingredients
For the topping
- ½ cup ketchup
- ½ cup barbecue sauce (Blue’s Hog Original, if possible)
- ⅓ cup dark brown sugar
- ¼-½ teaspoon crushed red pepper
- 1 tablespoon cider vinegar
For the meatloaf
- 2½ pounds ground chuck
- 12 ounces thick-cut bacon Chopped and cooked
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- ⅓ cup whole milk
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ¾ cup quick oats
- 2 large eggs (lightly beaten)
- ½ teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Line a rimmed baking sheet with foil.
- Spray a metal rack with non-stick cooking spray and set it over the baking sheet.
- For the topping, mix together the ketchup, barbecue sauce, dark brown sugar, crushed red pepper, and cider vinegar in a bowl. Set aside.
Cooking
- Chop the bacon and cook it in a skillet over medium heat until crispy. Remove the bacon and drain it on paper towels.
- In a large bowl, combine the ground chuck, cooked bacon, diced onion, minced garlic, whole milk, Worcestershire sauce, Dijon mustard, quick oats, eggs, and ground black pepper.
- Mix everything gently until well combined. Shape the mixture into a loaf and place it on the prepared rack.
- Brush the topping mixture over the meatloaf.
- Bake in the preheated oven for about 1 hour or until the meatloaf reaches an internal temperature of 160°F.
- Let it rest for a few minutes before slicing and serving.
