The Best Bacon Wrapped Pork Meatloaf is a pork lovers dream dinner! Full of ground pork, ground sausage and bacon, on the inside and out!
This recipe for The Best Bacon Wrapped Pork Meatloaf is so tasty and definitely a family favorite! We are all pork lovers! We serve this meatloaf with anything and everything. From a salad to a baked potato and any vegetable you have on hand. This meatloaf will never disappoint! 
Depending on the size of your family you may end up with some leftovers that work perfectly on a sandwich then next day! My son Patrick just loves doing this! He always prefers making his lunch instead of buying it.
Patrick always puts some hot sauce, he puts that on everything, mayonaise, cheese, mustard pickles and tomatoes or whatever he can get his hands on in the fridge! He just loves them!
If you are not a sandwich lover this meatloaf reheats beautifully. We have even fried slices in a frying pan with some cooking spray and each slice tastes amazing, especially if you add a cheese slice on top!
The Best Bacon Wrapped Pork Meatloaf works beautifully if you include diced bacon, ham or pancetta (Italian ham) inside the roast. I usually use bacon but have included leftover ham, a ham steak or pancetta and all work great in this meatloaf! I have never had a complaint yet!
Use your favorite mustard! Frankly, I use whichever mustard is closest to the front of my fridge!
You also have to choose between breadcrumbs, crackers, stuffing mix, croutons or panko crumbs. No matter what you decide just make sure they are crushed as best you can! They all will make this The Best Bacon Wrapped Pork Meatloaf you have ever tried! Well, I think so and can’t wait to hear what you think!
Ingredients for The Best Bacon Wrapped Pork Meatloaf
- ground pork
- ground sausage
- diced bacon, pancetta or ham
- bacon strips
- onion
- peppers
- eggs
- buttermilk
- mustard
- worcestershire sauce
- garlic
- thyme
- parsley
- crumbs
- salt
- pepper
- oil
How to make The Best Bacon Wrapped Pork Meatloaf
In a large skillet pour oil and heat until it shimmers or when a drop of water flicked in it dances. Add the onion, garlic and thyme and cook for a few minutes. Set aside.
In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, peppers, salt, and pepper. Stir until combined.
Add the onion mixture, ground pork, sausage, bacon or pancetta or ham, crumbs, and parsley. I prefer to use my hands at this point but it is up to you. Be careful to combine but not overmix.
Lay your bacon strips across the rack in a row on your prepared baking sheet. You want the slices to slightly overlap as you lay them across the rack.
Form the meat into a long cylinder or loaf that is about the length of your rows of bacon.
Place loaf on top of one side of the bacon rows and pull each slice over top of the loaf. The bacon should now be wrapped around the loaf.
Roll loaf slightly so that the seams or ends of the bacon are underneath the meatloaf.
Bake until the internal temperature is 150 degrees.
Remove from the oven and let rest for 10 minutes before serving.
Slice, serve and enjoy!
Meatloaf Recipes to Try
Other Ground Pork Recipes to Try
The Best Bacon Wrapped Pork Meatloaf
Easy Black Bean, Green Bean and Pork Stir Fry
Perfect Parmesan Double Pork Burger
The Best Bacon Wrapped Pork Meatloaf Video
The Best Bacon Wrapped Pork Meatloaf
Equipment
- rimmed baking sheet
- rack
Ingredients
- 1 ½ pounds pork, ground
- 1 pound sausage, ground, no casings
- 1 cup bacon, pancetta or ham, diced about 1 pound
- 20 bacon slices for wrapping meatloaf (more or less to taste)
- 1 cup onion, diced
- ½ cup peppers, green, yellow, orange or red, cored, diced
- 2 large eggs
- ⅓ cup buttermilk
- 3 tblsp yellow or dijon mustard
- 2 tblsp Worcestershire sauce
- 2-3 tblsp garlic, minced (more or less to taste)
- 1-2 tblsp thyme, leaves (more or less to taste)
- 2 tblsp parsley, dried
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup breadcrumbs, crackers, stuffing mix, croutons or panko, crushed
- 1-2 tblsp vegetable oil or olive oil
- cooking spray
Instructions
- Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- In a large skillet pour oil and heat until it shimmers or when a drop of water flicked in it dances. Add the onion, garlic and thyme and cook for a few minutes. Set aside.
- In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, peppers, salt, and pepper. Stir until combined.
- Add the onion mixture, ground pork, sausage, bacon or pancetta or ham, crumbs, and parsley. I prefer to use my hands at this point but it is up to you. Be careful to combine but not overmix.
- Lay your bacon strips across the rack in a row on your prepared baking sheet. You want the slices to slightly overlap as you lay them across the rack.
- Form the meat into a long cylinder or loaf that is about the length of your rows of bacon. Place loaf on top of one side of the bacon rows and pull each slice over top of the loaf. The bacon should now be wrapped around the loaf. Roll loaf slightly so that the seams or ends of the bacon are underneath the meatloaf.
- Bake for 55-70 minutes or until the internal temperature is 150 degrees. Remove from the oven and let rest for 10 minutes before serving. Slice and enjoy!
Notes
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