Pioneer Woman Bacon Wrapped Meatloaf

Pioneer woman bacon wrapped meatloaf is an easy dinner made with ground beef, parmesan and Italian bread soaked in milk, ready in about 85 minutes. That makes it a go-to for weeknight dinners or a Sunday supper, since the bacon crisps into a shell while the loaf stays juicy inside.

Soaking the bread in milk before adding it to the beef is what keeps the loaf moist. But skip that soak and the loaf turns dense and dry, since the bread needs the moisture to release steam while baking.

Grated carrots add a subtle sweetness that most meatloaf recipes miss. That extra layer pairs with a tangy homemade sauce, since brown sugar and mustard powder play off the smoky bacon.

Pioneer Woman Bacon Wrapped Meatloaf

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

670

kcal

A tender loaf wrapped in bacon strips and baked at 350 degrees until golden, then sliced thick and topped with a quick stovetop tomato sauce.

Ingredients

• 3/4 c. milk
  

• 3 slices crusty Italian bread
  

• 1 1/2 lb. ground beef
  

• 3 large eggs
  

• 2 carrots, grated (about 1 cup)
  

• 3/4 c. grated parmesan cheese
  

• 1/4 c. minced fresh parsley
  

• 2 tsp. Italian seasoning
  

• 3/4 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 8 slices bacon
  

• 2 14 1/2-ounce cans diced tomatoes
  

• 3 tbsp. packed brown sugar
  

• 1 tsp. mustard powder
  

• Pinch of cayenne pepper
  

• A few dashes of Worcestershire sauce
  

• Steamed green beans, for serving

Directions

• Soak the bread: Preheat the oven to 350°F, then pour the milk over the bread in a large bowl and let it soak. Once soft, smush the bread into little pieces with your fingers so it blends into the meat.
• Mix the meatloaf: Once the bread is ready, add the beef, eggs, carrots, parmesan, parsley, Italian seasoning, salt and pepper, then knead by hand until combined.
• Shape and wrap: Once mixed, place the meat on a foil-lined baking sheet and shape it into a loaf. Then lay the bacon across the top so each slice overlaps slightly, and bake until it hits 160°F inside, about 50 to 60 minutes.
• Make the sauce: While the meatloaf bakes, combine the diced tomatoes with their juices, brown sugar, mustard powder, cayenne and Worcestershire in a saucepan. Then bring to a simmer and partially cover, cooking until thickened, about 30 minutes.
• Slice and serve: Once the meatloaf is done, let it rest for a few minutes before cutting into thick slices. Then spoon the tomato sauce over each piece and serve alongside steamed green beans.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Cuisinart MultiClad Pro 3-quart saucepan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of ground meat?

Ground turkey or a beef-pork mix both work, though fattier blends hold moisture better. But if you go all turkey, add an extra tablespoon of milk so the loaf stays moist.

How do I store leftover bacon wrapped meatloaf?

Wrap slices tightly or place them in an airtight container, then refrigerate for up to 4 days. And if you want to keep them longer, freeze individual slices for up to 3 months since they reheat well in the microwave.

Can I prep this meatloaf ahead of time?

You can mix the meat, shape the loaf and wrap it in bacon a day before baking, then cover and refrigerate. Once cold, it needs about 10 extra minutes in the oven since the loaf starts at fridge temperature.

Do I need a loaf pan for this recipe?

A baking sheet works better here because air circulates around the bacon so it crisps evenly. But a loaf pan traps moisture along the sides, which means soft bacon where it touches.

Why did my meatloaf fall apart when I sliced it?

The loaf probably needed a few more minutes to rest after baking, since the juices settle into the meat as it cools. And cutting too soon lets those juices escape, which is what makes the slices fall apart.