Meatloaf is a classic comfort dish that has found its way into the hearts—and kitchens—of many across America. Traditionally a staple in the Midwest, meatloaf combines ground meat with a variety of ingredients to create a hearty meal. This honey-dijon glazed bacon-wrapped version elevates the classic recipe, adding a touch of sweetness and a hint of spice, while the bacon ensures a crispy exterior. This dish is perfect for those looking to put a twist on a family favorite, making it ideal for both casual dinners and special occasions.
This honey-dijon glazed bacon-wrapped meatloaf pairs beautifully with a variety of sides. Consider serving it with creamy mashed potatoes and steamed green beans for a classic pairing. A crisp garden salad with a tangy vinaigrette can also complement the rich flavors of the meatloaf. For a bit of extra comfort, try it with roasted vegetables or a cheesy macaroni and cheese.
Honey-Dijon Glazed Bacon-Wrapped MeatloafServings: 6
Ingredients
1 1/2 pounds ground beef
1/2 pound ground pork
1 cup breadcrumbs
1/2 cup milk
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
8-10 slices bacon
1/4 cup honey
2 tablespoons Dijon mustard
Directions
Preheat your oven to 375°F (190°C). Line a baking tray with aluminum foil.
In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Shape the meat mixture into a loaf and place it on the prepared baking tray.
Wrap the loaf with bacon slices, tucking the ends underneath the loaf.
In a small bowl, whisk together honey and Dijon mustard. Brush half of the glaze over the bacon-wrapped meatloaf.
Bake in the preheated oven for 45 minutes. Remove from oven and brush with remaining glaze.
Return to the oven and bake for an additional 15 minutes, or until the bacon is crispy and the internal temperature of the meatloaf reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.
Variations & Tips
For a different flavor profile, you can substitute the ground pork with ground turkey or chicken. For an extra kick, add a teaspoon of smoked paprika or cayenne pepper to the meat mixture. If you prefer a tangier glaze, add a splash of apple cider vinegar to the honey-Dijon mixture. You can also experiment with stuffing the meatloaf with cheese or sautéed mushrooms for added texture and flavor.
