And even though it looks impressive, it’s a truly easy recipe - my kids often help me make it! This meatloaf is incredible. It requires a bit more effort than making a regular meatloaf (like keto meatloaf or turkey meatloaf), but the extra effort is well worth it. The bacon obviously adds great flavor, but it also keeps the meat from drying out. The glaze adds an extra layer of sweet-tangy flavor.
Ingredients
Recipe Card
For the glaze: Dijon mustard and maple syrup. You can use sugar-free syrup if you wish. Ground beef: I use lean ground beef, 85% lean and 15% fat. I don’t recommend going any lower-fat than this, or the meatloaf would be too dry. To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Grated parmesan: It helps flavor the meat and absorbs juices so that they stay inside the meatloaf rather than seeping out. Make sure you use finely grated parmesan and not coarsely shredded. Bacon: It’s best to use medium-thickness slices in this recipe.
Mix the ground beef, kosher salt, black pepper, garlic powder, onion powder, dried thyme, and parmesan. Shape the mixture into a loaf using a standard loaf pan. Line the loaf pan with cling wrap, add the meatloaf mixture, pressing it in to create a loaf shape. Once it’s shaped, invert it onto a baking sheet, discarding the cling wrap. Brush the meatloaf with half the glaze. Bake it for 30 minutes. Remove the meatloaf from the oven. Using a clean pastry brush, brush it with the remaining glaze. Return it to the oven and bake until the bacon is crisp and the meatloaf’s internal temperature reaches 160°F, about 30 more minutes. Allow the meatloaf to rest for 10 minutes before slicing it into eight thick slices and serving.
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If you prefer to slice the leftover meatloaf, reheat it in the microwave (covered) at 50% power. Or enjoy it cold! I like to have a slice with Dijon mustard, sriracha mayo, fresh-cut veggies, and quick pickles for an easy lunch.
