Welcome to a culinary journey that promises to stir fond memories and create new ones. This Bacon-Wrapped Meatloaf isn’t just a meal; it’s a taste of nostalgia, a classic comfort food elevated to new heights. The enchanting blend of thyme and marjoram, combined with the irresistible allure of crispy bacon, makes this recipe an absolute must-try for any home cook seeking a dish that’s both comforting and undeniably delicious.
Our featured Meatloaf Recipe hails from an unexpected but delightful source: First Lady Pat Nixon. Imagine this recipe gracing newspaper pages back in the 1970s, inspiring countless home cooks across the United States. It’s a testament to its enduring appeal that this particular meatloaf has truly stood the test of time, evoking the warmth and flavor of a childhood favorite for many, including myself. While the original recipe offered a solid foundation, my additions of a savory ketchup topping and generous strips of bacon, along with a flavorful meatloaf mixture instead of solely ground beef, transform it into something truly special.
Why This Bacon-Wrapped Meatloaf Deserves a Spot on Your Dinner Table
If you’re looking for a dish that consistently delivers on flavor, comfort, and ease, look no further. This Easy Meatloaf Recipe is more than just a meal; it’s an experience. Here’s why it stands out:
- **Irresistible Bacon Enhancement:** The number one reason? It’s wrapped in bacon! We all know that bacon has a magical ability to elevate almost any dish, and meatloaf is no exception. The smoky, salty crispness of the bacon forms a perfect crust, locking in moisture and adding an incredible layer of flavor that takes this meatloaf from good to extraordinary. It’s truly the ultimate upgrade for a classic.
- **Tender, Flavorful, and Classic Texture:** By utilizing a thoughtful combination of ground meats – typically beef, pork, and veal – this recipe achieves a wonderfully tender and juicy texture. Each type of meat contributes something unique: beef provides that rich, robust base; pork adds essential fat for moisture and flavor; and veal ensures a delicate tenderness that makes every bite melt in your mouth. This blend creates a complex flavor profile that feels both gourmet and deeply traditional.
- **The Epitome of Easy Comfort Food:** In today’s fast-paced world, finding recipes that are both comforting and straightforward to prepare is a treasure. This meatloaf perfectly fits the bill. It’s a dish that warms the soul, reminds you of home, and requires minimal fuss in the kitchen. It’s the kind of hearty meal that brings everyone to the table, making it an ideal choice for busy weeknights or relaxed weekend dinners.
- **A Crowd-Pleaser for All Ages:** Despite its sophisticated flavor, this Homemade Meatloaf with Bacon is a guaranteed hit with family and friends. It appeals to a wide range of palates, from discerning adults to hungry children (though sometimes with a little coaxing, as you’ll read below!). It’s the ultimate go-to for a satisfying and memorable family dinner.
Funnily enough, not everyone starts their culinary journey as a meatloaf enthusiast. I recall a particular member of my family, the youngest, who truly detested meatloaf – even this tempting meatloaf with bacon! In fact, he disliked any entrée with the word “loaf” attached. One memorable evening, when he was barely four years old, my son Nick inquired about dinner. I was preparing his father’s favorite salmon loaf (yes, the pickiest man in the world loves salmon loaf – go figure!). Knowing the impending tantrum if he caught wind of my plans, I decided to spell out F-I-S-H-L-O-A-F, confident that a child too young to read, who couldn’t tie his shoes, and never ventured anywhere without his threadbare Winnie the Pooh, would be none the wiser. To my astonishment, he shouted, “FISHLOAF?!!!! I hate fishloaf!” and stomped off dramatically. Thankfully, nearly thirty years later, he’s a grown man who will eat just about anything. What a relief!
Essential Ingredient Notes for the Best Meatloaf
Crafting a truly exceptional Homemade Meatloaf begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters:
- Kitchen Staples: You’ll need basic ingredients like eggs (for binding and richness), salt (essential for seasoning), olive oil (for sautéing aromatics), and milk (to create a moist panade).
- Onions: Finely diced onions are crucial. They add a foundational sweetness and aromatic depth that permeates the entire loaf. Sautéing them first mellows their flavor and ensures they are tender within the cooked meatloaf.
- Garlic Cloves: Freshly minced garlic (or pressed for convenience) provides a pungent, savory kick that complements the onions perfectly. These aromatics are the backbone of the meatloaf’s flavor.
- White Bread: Diced into small cubes or ground into bread crumbs, white bread acts as a binder. When soaked in milk, it forms a panade that keeps the meatloaf moist and prevents it from becoming too dense.
- Meatloaf Mix: For the most tender and flavorful result, I highly recommend a blend of meats. I typically use equal parts ground beef, ground pork, and ground veal, which you can often find pre-mixed at your butcher or create yourself. Lean ground beef alone can sometimes result in a dry meatloaf, while the pork adds fat and flavor, and veal contributes incredible tenderness.
- Dried Thyme and Dried Marjoram: This classic herb combination is the “secret sauce” for this particular recipe, reminiscent of timeless, old-fashioned meatloaf. Thyme offers an earthy, slightly minty note, while marjoram adds a delicate, sweet, and floral aroma. Together, they create a wonderfully balanced and aromatic profile.
- Bacon (Par-cooked): Crucial for the “bacon-wrapped” aspect! Par-cooking the bacon ensures that it renders some fat and gets partially crispy before going into the oven with the meatloaf. This prevents it from being undercooked or rubbery by the time the meatloaf is done, guaranteeing a perfectly crisp and delicious topping.
- Ketchup: A simple yet classic topping that adds a touch of tangy sweetness. You can apply a thin layer before baking. For a different flavor profile, feel free to substitute your favorite BBQ sauce.
Step-by-Step Guide: How to Make the Perfect Bacon-Wrapped Meatloaf
Creating this delicious Bacon-Wrapped Meatloaf is a straightforward process. Follow these steps for a guaranteed family favorite:
Expert Tips for Meatloaf Perfection
After countless trials to find a meatloaf that rivaled my mom’s legendary version, a friend shared former First Lady Pat Nixon’s recipe. One bite, and I knew I had found the foundation for my ultimate Classic Meatloaf. Here are my tried-and-true tips to ensure your meatloaf is always a triumph:
- The Magic of Thyme and Marjoram: The distinctive, aromatic blend of marjoram and thyme is what truly elevates this meatloaf, imbuing it with that nostalgic, home-cooked flavor. Don’t skip these herbs; they are key to its unique taste.
- The Power of Mixed Meats: Using a combination of ground meats – beef for robust flavor, pork for added fat and moisture, and veal for exceptional tenderness – results in an outstanding texture and depth of flavor. This trio creates a juicy, flavorful, and incredibly tender loaf.
- Lean vs. Flavorful: While you can certainly use 2 pounds of lean ground beef if preferred, I highly recommend avoiding extra-lean varieties. The fat content is crucial for a better texture and a moister meatloaf. Any excess grease can be easily drained off using the baking tip below.
- Personalize Your Topping: While I love topping my meatloaf with ketchup and bacon, feel free to customize. Barbecue sauce offers a delightful tangy and smoky alternative. For a truly retro touch, consider Mrs. Nixon’s original topping of tomato puree and bread crumbs.
- Binder Choices: Ground bread crumbs create an excellent binder, but other options like cracker crumbs (remember to reduce salt if using salty crackers) or quick oats work well too. Experiment to find your favorite texture.
- Moisture is Key: Adding milk along with sautéed onions helps to create a panade that counteracts the drying effect of binders, ensuring your meatloaf stays wonderfully moist and flavorful.
- Avoid Overworking the Mixture: When mixing and shaping, handle the meatloaf mixture gently with your hands. Overworking the meat can compress it, resulting in a tough, dense meatloaf. Shape it into a classic loaf form with light pressure.
- Season Generously and Taste Test: Don’t be shy with salt and seasonings! You can swap out thyme and marjoram for Italian spices, Greek spices, or any blend your family enjoys. If you’re unsure about the salt level, fry a small bit of the mixture in a sauté pan, taste it, and adjust seasonings as needed before shaping the entire loaf.
- Par-cook Your Bacon: To ensure your bacon is perfectly crispy and fully cooked when the meatloaf is done, par-cook it briefly before wrapping. This renders some of the fat and starts the crisping process, so it finishes beautifully in the oven.
- Bake on a Rack for Best Results: For a meatloaf that isn’t swimming in grease, bake it on an ovenproof rack placed over a rimmed sheet pan. This allows excess fat and drippings to collect in the pan below, keeping your meatloaf moist but not greasy.
- Easy Cleanup Hack: To make cleanup even simpler, line your rimmed sheet pan with a wide piece of foil before placing the rack on top. This catches all the drippings, making disposal a breeze.
- Simple Meatloaf Sauce: My “recipe” for meatloaf sauce is incredibly simple: a thin, even coating of ketchup over the meatloaf before adding the bacon. If you prefer, a good quality barbecue sauce also makes an excellent pairing. These simple glazes add a classic finish without complexity.
- Rest Before Slicing: Always allow your meatloaf to rest for about 10 minutes after removing it from the oven. This allows the juices to redistribute, resulting in a moister, more tender slice that holds its shape beautifully.
I still hold out hope that my Bacon-Wrapped Meatloaf will one day convert Nick into a true meatloaf fan. As for my salmon loaf, that might be a longer shot!
Frequently Asked Questions About Meatloaf
Meatloaf is a dish made from ground meat mixed with various seasonings and other ingredients, then shaped into a loaf and baked or smoked. Common additions include diced onions, minced garlic, herbs, and a savory topping like ketchup or BBQ sauce. To bind the ingredients and add moisture, eggs, breadcrumbs, or even oatmeal are typically incorporated. Meatloaf is incredibly versatile and can be prepared with beef, pork, turkey, lamb, or a combination of meats, as featured in this particular recipe.
For most meatloaf recipes, cooking for approximately 1 hour at 350-375°F (175-190°C) usually does the trick. The most accurate way to ensure your meatloaf is fully cooked is to check its internal temperature. It should reach 160°F (71°C). You can remove it from the oven when it hits 155°F (68°C), as there will be some carryover cooking while it rests. After baking, cover the meatloaf loosely with foil and let it rest for at least 10 minutes. This resting period allows the juices to redistribute, making for easier and more tender slicing. Insert an instant-read thermometer into the thickest part of the loaf, about halfway down, to get an accurate reading. Be careful not to overcook, as this can lead to a dry meatloaf.
The primary ingredients that act as binders to hold a meatloaf together are eggs and breadcrumbs (or other starches like oats or crackers). Eggs coagulate when heated, creating a structure that binds the ground meat. Breadcrumbs, especially when moistened, absorb juices and create a network that helps everything stick together, resulting in a cohesive and sliceable loaf.
Eggs play multiple crucial roles in meatloaf. Firstly, they act as a vital binding agent, helping the meatloaf keep its shape during cooking and preventing it from crumbling. Secondly, eggs contribute to the overall flavor and richness of the dish. Lastly, they add essential moisture, which helps to create a tender and juicy final product.
A panade is a mixture, typically of bread, crackers, or oatmeal, soaked in milk or another liquid. In meatloaf, a panade is added to the ground meat mixture to bind the ingredients, add moisture, and prevent the meatloaf from becoming dense or dry. It helps create a more tender and palatable texture.
Perfect Pairings and Serving Suggestions
A delicious Bacon-Wrapped Meatloaf deserves equally satisfying side dishes. Here are some classic and complementary pairings to complete your ultimate comfort food meal:
- Creamy Mashed Potatoes: The ultimate classic pairing. The rich, smooth potatoes are perfect for soaking up any savory meatloaf juices.
- Roasted Green Beans or Asparagus: For a fresh, vibrant contrast, serve with simply roasted green beans or asparagus tossed with a little olive oil, salt, and pepper.
- Macaroni and Cheese: For an extra dose of comfort, a cheesy macaroni and cheese makes a delightful side that kids and adults alike will love.
- Sweet Corn on the Cob: During warmer months, fresh sweet corn provides a burst of natural sweetness.
- Garden Salad with Vinaigrette: A light, crisp salad can cut through the richness of the meatloaf and add a refreshing element to the meal.
- Crusty Bread: Perfect for dipping into any leftover sauce or juices.
Storing and Reheating Your Meatloaf
One of the best things about meatloaf is that it often tastes even better the next day! Here’s how to store and reheat your leftovers:
- Storage: Allow the meatloaf to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, slice the meatloaf, wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Reheating from Refrigerator: For individual slices, reheat in the microwave until warmed through, or gently in a pan on the stovetop with a splash of water or broth to prevent drying. For a larger portion, place in an oven-safe dish, cover with foil, and reheat in a preheated oven at 300°F (150°C) until warmed, about 20-30 minutes.
- Reheating from Frozen: Thaw frozen slices in the refrigerator overnight. Reheat as directed above. You can also reheat directly from frozen in the oven, covering it with foil, but it will take longer (approximately 45-60 minutes).
You May Also Like:
If you’re eager to explore more meatloaf variations and helpful tips, don’t miss my comprehensive How to Make the Best Meatloaf post, which also includes instructions for making individual muffin tin meatloaves. I truly hope you’ll give this exceptional Retro Meatloaf Recipe a try!
- Mozzarella Stuffed Meatballs
- Turkey Meatloaf from Melanie Makes
- Air Fryer Meatloaf from Rachel Cooks
- Meatloaf with Stroganoff Sauce from Valerie’s Kitchen
- Bourbon Glazed Meatloaf from The View from Great Island
- Plus More Easy Main Dish Recipes in my Recipe Index
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
Bacon Wrapped Meatloaf
An old-fashioned meatloaf recipe adapted from Pat Nixon, former first lady.
20 minutes
1 hour
1 hour 20 minutes
6 servings
Ingredients
- 2 tablespoons olive oil
- ½- 1 cup finely chopped onions
- 2 garlic cloves, minced
- 2-3 slices white bread, either diced into small pieces or ground into bread crumbs
- 1 cup milk
- 2 pounds meatloaf mix (equal parts ground beef, ground pork and ground veal)
- 2 eggs, lightly beaten
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Ketchup
- 6-8 slices of bacon, partially cooked
Instructions
- Preheat the oven to 375ºF (190°C).
- Grease a 13 x 9-inch baking pan. In a sauté pan, heat olive oil, add diced onions and minced garlic, and sauté until the onions are softened and the garlic is lightly golden. Let cool completely.
- Dice or grate the white bread slices and soak them in the milk to create a panade.
- In a large mixing bowl, combine the ground meatloaf mix with the cooled sautéed onions and garlic, and the milk-soaked bread pieces. Mix gently by hand until just combined.
- Add the lightly beaten eggs, salt, dried thyme, and dried marjoram to the meat mixture. Mix again by hand with a circular motion, being careful not to overwork the meat.
- Transfer this mixture into the prepared baking pan. Gently pat and shape it into a classic loaf form, ensuring there’s at least one inch of space around the edges to allow fat to drain.
- Generously coat the top of the meatloaf with a layer of ketchup. Then, arrange the partially cooked bacon strips evenly across the width of the loaf.
- Bake the meatloaf for 1 hour, or until the internal temperature reaches 160ºF (71°C). Once cooked, carefully pour off any accumulated fat from the pan.
- Let the meatloaf stand on a wire rack for at least 10 minutes before transferring it to a cutting board and slicing. This allows the juices to redistribute for a moister, more tender result.
Notes
If you prefer, you can use 2 pounds of all lean ground beef instead of the three-meat blend for this recipe. However, the mixed meat provides superior flavor and texture.
Nutrition Information:
Amount Per Serving (based on 6 servings):
- Calories: 511
- Total Fat: 28g
- Saturated Fat: 9g
- Trans Fat: 1g
- Unsaturated Fat: 16g
- Cholesterol: 182mg
- Sodium: 1491mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 9g
- Protein: 33g
(Nutrition information is an estimate and may vary based on ingredients and preparation.)
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Category: Entrees