BBQ Bacon Meatloaf: A Comfort Food Classic with a Twist

Meatloaf is a classic comfort food! It’s affordable, quick to make and delicious, so what’s not to love?

But have you tried BBQ Bacon Meatloaf? It’s a flavor-packed twist on the traditional recipe, and it may become your family’s new favorite.

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It’s not really any harder to make than regular meatloaf. But we’ll go through the step-by-step process of creating this mouthwatering recipe. Your family’s going to love it!

Why This BBQ Bacon Meatloaf Is So Delicious

There are several reasons why this BBQ Bacon Meatloaf is an absolute must-try. First of all, it’s got bacon. I’ll be honest – that’s all you have to tell me to get me to try something new.

Second, the blend of ground beef and salty, crispy bacon, along with the tangy barbecue sauce is the perfect balance of savory, sweet, and smoky. If you love the flavor of traditional meatloaf, wait ’til you try this!

Another great thing about is how it’s always moist and delicious. It never turns out dry the way meatloaf can sometimes can. That’s mostly because of the milk and the cooking method.

It goes with everything regular meatloaf goes with. Serve it with your favorite sides like mashed potatoes or roasted vegetables. You can even serve it as a sandwich filling.

And it’s just as cozy and homey as any meatloaf recipe!

Why Isn’t It Bacon Wrapped?

Some recipes for this dish call for the loaf to be wrapped in bacon. I’m sure those are terrific, but I don’t love meat-wrapped-in-meat dishes. They can be hard to cut and chew.

So I went with incorporating the bacon as bits into the meatloaf itself. That way, it’s distributed into every bite of the meatloaf!

Preparation Tips for BBQ Bacon Meatloaf

This is a pretty forgiving recipe. You can swap ingredients, add things, whatever you like, and it should work.

There are just a few things to be aware of:

1. Don’t Overmix: Be gentle when combining the ingredients to prevent the meatloaf from becoming dense and tough. Gently mix the mixture until just combined.
2. Brush with Barbecue Sauce Halfway through Cooking: Basting the meatloaf with additional barbecue sauce midway through the cooking time lets the sauce caramelize so it creates a delicious glaze.
3. Let It Rest Before Slicing: Letting the meatloaf rest before slicing gives the juices a chance to redistribute, making for a more tender and flavorful slice.
4. Customize the Flavors: Feel free to experiment with different barbecue sauce flavors or add other seasonings, such as Worcestershire sauce, smoked paprika, or even a dash of hot sauce, to suit your personal taste preferences.

Serving Suggestions and Leftovers

This BBQ Bacon Meatloaf goes well with just about any side dish. Such as:

• Creamy mashed potatoes
• Roasted or grilled vegetables (such as asparagus, Brussels sprouts, or carrots)
• Buttery garlic bread
• A fresh green salad with a tangy vinaigrette
• Pasta salad

If you happen to have any leftovers, you can repurpose them:

1. Meatloaf Sandwiches: Slice the leftover meatloaf and use it to make delicious sandwiches, either on its own or with your favorite toppings like cheese, lettuce, and tomato.
2. Meatloaf Crumbles: Crumble the leftover meatloaf and use it as a topping for baked potatoes, nachos, or even in a hearty pasta dish.
3. Meatloaf Casserole: Cut the leftover meatloaf into cubes and layer it with cooked pasta, vegetables, and a creamy sauce for a comforting casserole.
4. Meatloaf Breakfast Hash: Dice the leftover meatloaf and sauté it with diced potatoes, onions, and bell peppers for a tasty breakfast hash.

Ingredient Swaps and Easy Add-Ins

As I mentioned, this recipe is pretty forgiving. These suggestions might be helpful if you decide you want to make it a little bit differently.

• Beef options: 80/20 is juicy, but you can use 85/15 if you want it a bit leaner. If you go lean, add 2-3 tablespoons of olive oil or an extra egg to keep it moist.
• Pork or turkey: Swap half the beef for ground pork for extra richness. Ground turkey works too. Just add 1 tablespoon of olive oil so it doesn’t dry out.
• Breadcrumb alternatives: Use crushed buttery crackers, panko, or even oatmeal. Gluten-free? Go with GF panko or crushed GF crackers.
• Dairy-free: Replace milk with unsweetened almond milk (or any veggie milk you like). It’ll still be juicy.
• Onion swaps: No fresh onion? Use 1 tablespoon onion powder plus 1 teaspoon garlic powder.
• Add veggies: Finely grate a carrot or zucchini (squeeze out extra water) and mix it in. It adds moisture and sneaky veggies without changing the flavor.
• Cheese it up: Stir in 1/2 to 1 cup shredded cheddar, pepper jack, or smoked gouda for a melty center. Or add mozzarella cubes for cheesy pockets.

BBQ Sauce Picks (and a Quick Homemade Option)

This meatloaf shines with a sauce that’s bold and a little sweet. A few store-bought types that work great:

• Kansas City-style: Thick, sweet, classic.
• Carolina-style: Tangy with vinegar, great if you like some bite.
• Texas-style: Peppery and smoky.

Want a fast homemade version? Whisk this in a bowl:

• 3/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Pinch of black pepper

Taste and adjust sugar or vinegar to your liking.

Make-Ahead, Freezing, and Reheating

You can also make it ahead, which is great if you’re trying to batch cook for your family! Or freeze the leftovers, and you’ve got a whole next meal in the freezer.

• Make ahead (raw): Assemble the mix, shape, and refrigerate up to 24 hours. Let it sit at room temp 20-30 minutes before baking.
• Freeze raw: Wrap the shaped raw loaf tightly in plastic, then foil. Freeze up to 2 months. Thaw in the fridge overnight and bake as directed.
• Freeze cooked: Cool completely, wrap well, and freeze up to 3 months. Slice before freezing for easy portions.
• Reheat: Cover slices and warm in a 300°F oven for 12-15 minutes, or microwave at 50% power in short bursts. Brush on a little extra sauce or a splash of broth to keep it moist. Pan-searing slices in a little butter is also amazing.