Bacon BBQ Meatloaf that is as beautiful as it is delicious. This is great for company, and is paleo and gluten-free, too!
One of the things I love about this recipe is just how beautiful it is. By laying the slices of bacon in a criss-cross fashion, it appears to be braided around the meatloaf.
This meatloaf will win over even the most stubborn meatloaf skeptic! And I know there are lots of them out there.
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To make Bacon Wrapped BBQ Meatloaf you will need:
- ground beef
- black pepper
- sea salt
- onion powder
- garlic powder
- Italian seasoning
- almond flour
- BBQ Sauce (See note below)
- baking sheet
- parchment paper
- mixing bowl
- meat thermometer
When you choose your BBQ sauce, I highly recommend my homemade version. This whips up in just a few minutes and is the perfect punch of flavor for your meatloaf. If your BBQ sauce is sugar free, this recipe would also be keto friendly.
When you are mixing your meatloaf ingredients together, only mix them just enough to combine the ingredients. Over mixing your meatloaf can cause it to become dense and tough.
Your meatloaf will not be made in a loaf pan. This recipe is prepared on a baking sheet that is lined with parchment paper. Simply form the meat into a loaf shape with your hands.
Next you’ll slather on the BBQ sauce. You can use a spatula or a basting brush if you like.
Creating the Bacon Braid
Next comes the dramatic touch. Layer on your bacon in a way to create a criss-cross design.
The first slice of bacon is laid on the end of the loaf at a 45 degree angle. The second is laid at a 90 degree angle, in the opposite direction, overlapping the first.
This continues all the way down the loaf, and then you simply tuck all of the ends underneath. Tadaa! “Braided” bacon.
You can also make this with turkey bacon. If you do, brush on a little melted butter or duck fat to brown the outside, as turkey bacon is very lean. You can also omit the bacon altogether if you prefer.
See this Bacon BBQ Meatloaf Being Made:
The meatloaf then bakes at 375 degrees for about 55 minutes or until a meat thermometer reads 160 degrees. Always use a meat thermometer when you are baking meats like this.
I highly recommend using one that has the probe on a cable. (Like this one.) This allows you to monitor the temperature without repeatedly opening your oven, or repeatedly poking your food. Every poke allows juices to escape.
Slicing Your Meatloaf
I have one final tip for your meatloaf, and this is how to slice it. Any time I do a bacon-wrapped meat – whether a meatloaf or a pork tenderloin – the challenge is slicing it without completely demolishing the bacon.
That is where an electric carving knife comes in. If you don’t have an electric carving knife, I strongly suggest you get one. They are very inexpensive and make slicing any meat a breeze. (Here is one like mine.)
It is how you get a perfectly sliced turkey, thin slices of ham, or Bacon BBQ Meatloaf slices with the bacon intact.
Bacon BBQ Meatloaf
- 2 lb ground beef
- 1/3 c fine almond flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 2 eggs, whisked
- 1/2 c BBQ sauce, see my recipe for easy homemade BBQ sauce
- 10 slices thick cut bacon
- To begin, preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper, and set it aside for now.
- Place the ground beef in a mixing bowl and break it up with your hands, so that it is sort of spread out and crumbly.
- Sprinkle in the almond flour, onion powder, garlic powder, Italian seasoning, black pepper and sea salt.
- Whisk your eggs in a small bowl and add it to the mixing bowl.
- Gently fold together all of the ingredients with your hands until they are just combined. Do not overmix.
- Transfer the meat mixture to your baking sheet and shape the meat into a loaf that is about 4 inches wide and 2 1/2 inches thick. The length of the loaf may vary slightly, but the thickness should be the same across the loaf so that it cooks evenly.
- Brush or spread the BBQ sauce all over the loaf.
- Layer the bacon on the loaf, tucking the ends underneath.
- To create the braided look: Lay the first slice of bacon across the end of the loaf at a 45 degree angle. Lay the second slice of bacon in at a 90 degree angle from the first one, overlapping. Repeat the steps with all of the bacon slices and tuck the ends underneath the loaf.
- If you are using a corded meat thermometer, insert the probe in the center of the meatloaf.
- Bake for 55 minutes or until the meatloaf is done. A meat thermometer should read 160 degrees when inserted in the enter of the meatloaf.
- Allow the meatloaf to rest for 5-10 minutes before slicing.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork