By Becky Hardin
Updated Feb 26, 2025
When it comes to comfort food, my bacon meatloaf recipe is always a winner! You’ll be amazed to know at how I put a twist on old-fashioned meatloaf with one simple ingredient and make this juicy bacon-infused meatloaf without breadcrumbs. Coated in a delicious BBQ topping, this recipe is a must try!
5-Star Review
“You had me at the first word in the title, “Bacon” haha. I grew up having meatloaf, but this takes it to a whole new level! Thanks so much!” – Matt
Bacon Infused Meatloaf
Once you try my bacon infused meatloaf recipe, you’ll never go back to the classic recipe! Super juicy, tender yet firm, topped with BBQ sauce , this recipe makes a perfect dinner that your whole family will love including picky eaters!
The topping on this bacon meatloaf recipe is so rich and delicious and it’s so easy to make! Made of ketchup, barbecue sauce , dark brown sugar, crushed red pepper and cider vinegar—the result is a beautifully tangy and sweet sauce that works so well with the whole dish. My recipe uses quick oats instead of breadcrumbs so it’s also gluten free.
Ingredients1x2x3x
For the Topping:
- ▢ ½ cup ketchup
- ▢ ½ cup barbecue sauce Blue’s Hog Original, if possible
- ▢ 1/3 cup dark brown sugar
- ▢ ¼-½ teaspoon crushed red pepper
- ▢ 1 tablespoon cider vinegar
For the Meatloaf
- ▢ 2½ pounds ground chuck
- ▢ 12 ounces thick-cut bacon
- ▢ 1 medium yellow onion diced
- ▢ 2 garlic cloves minced
- ▢ 1/3 cup whole milk
- ▢ ½ cup ketchup
- ▢ 2 teaspoons Worcestershire Sauce
- ▢ 1 teaspoon Dijon mustard
- ▢ ¾ cup quick oats
- ▢ 2 large eggs lightly beaten
- ▢ ½ teaspoon ground black pepper
Instructions
- Heat the oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with foil. Spray a metal rack with non-stick cooking spray and set it over the baking sheet.
For the Topping:
- Whisk all topping ingredients together in a medium mixing bowl. Set aside. ½ cup ketchup, ½ cup barbecue sauce, 1/3 cup dark brown sugar, ¼-½ teaspoon crushed red pepper, 1 tablespoon cider vinegar
For the Meatloaf:
- Par-cook the bacon in a large skillet over medium heat just until the fat is rendered out, about 5-7 minutes. The bacon should be pliable and not brown or crispy at all. 12 ounces thick-cut bacon
- Transfer bacon to a paper towel-lined plate for a few minutes, then place it in the bowl of a food processor fitted with the chopping blade. Pulse the bacon until it is coarsely ground, for about 30-60 seconds. Set aside.
- Discard all except 2 tablespoons rendered bacon fat from the skillet and set the pan over medium-low heat. Add the diced onion to the bacon fat and cook, stirring often, until onion is translucent and has softened, about 4-6 minutes. Add minced garlic, stir and cook for 30 seconds. 1 medium yellow onion, 2 garlic cloves
- In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let the mixture rest for 2 minutes. 1/3 cup whole milk, ½ cup ketchup, 2 teaspoons Worcestershire Sauce, 1 teaspoon Dijon mustard, ¾ cup quick oats, 2 large eggs, ½ teaspoon ground black pepper
- In a different large bowl, combine the chopped bacon and ground chuck. Mix until combined. 2½ pounds ground chuck
- Pour the liquid mixture over the meat mixture and mix until ingredients are incorporated. Try not to over-work the mixture or the meatloaf will be a little tough.
- Divide the mixture into two equal sections and shape each half into a loaf approximately 8x5x3-inches. Set the loaves on the prepared rack (set over the baking sheet and reshape, if needed).
- Pour half the topping mixture over each meatloaf. Cook at 350°F for 50-65 minutes or until the internal temperature reads 160°F, on an instant-read meat thermometer, and the juices run clear. Note – If the topping is browning too quickly after 25 minutes, tent the loaves with foil (don’t wrap tightly to prevent burning).
- Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing. Enjoy!
Becky’s Tips
- This recipe makes two meatloaves.
- Substitute freshly made bread crumbs for quick oats if needed.
- Let the meatloaf rest for a minimum of 30 minutes. Slicing it immediately after will result in crumbly slices.
- Instead of ground beef use ground turkey or a mix.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store and Reheat
Refrigerator: Store leftovers in the refrigerator, in an airtight container, for up to 3 days. Reheat in the microwave in 30 second intervals until warm, or in the oven at 350°F for 15 minutes.
Freeze: You can also store the shaped and uncooked meatloaf for up to 3 months. Be sure NOT to make or add the topping until you’re ready to cook. Wrap the meatloaf very well and place in a freezer-safe bag. Thaw the meatloaf overnight in the fridge before cooking. Right before cooking add the topping. An additional 5 minutes might be needed during cooking.
You can also freeze the meatloaf after it is baked . Once it is completely at room temperature, slice and space in a baking sheet. Freeze for an hour. Then wrap each slice separately in plastic wrap and transfer to a freezer bag and store for 3-4 months. Thaw overnight and reheat in the microwave.
Serving Suggestions
I always serve my meatloaf with a healthy side of creamy Mashed Potatoes and a veggie side like my Scalloped Potatoes or Broccoli and Cauliflower Gratin . If you have leftovers, make a meatloaf sandwich with my White Bread or with some crusty Skillet Bread along with lettuce, onion, Pickles and Mayo .
More delicious beef recipes you’ll love
Denver Steak
Crockpot Stuffed Pepper Soup
Beef Bourguignon (Beef Burgundy)
Beef Stew Seasoning
Instant Pot Pot Roast
Air Fryer Steak Bites
Cowboy Beans
Beef Barley Soup
Bacon Infused Meatloaf Recipe
Ingredients
For the Topping:
- ½ cup ketchup
- ½ cup barbecue sauce Blue’s Hog Original, if possible
- 1/3 cup dark brown sugar
- ¼-½ teaspoon crushed red pepper
- 1 tablespoon cider vinegar
For the Meatloaf
- 2½ pounds ground chuck
- 12 ounces thick-cut bacon
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1/3 cup whole milk
- ½ cup ketchup
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ¾ cup quick oats
- 2 large eggs lightly beaten
- ½ teaspoon ground black pepper
Instructions
- Heat the oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with foil. Spray a metal rack with non-stick cooking spray and set it over the baking sheet.
For the Topping:
- Whisk all topping ingredients together in a medium mixing bowl. Set aside. ½ cup ketchup, ½ cup barbecue sauce, 1/3 cup dark brown sugar, ¼-½ teaspoon crushed red pepper, 1 tablespoon cider vinegar
For the Meatloaf:
- Par-cook the bacon in a large skillet over medium heat just until the fat is rendered out, about 5-7 minutes. The bacon should be pliable and not brown or crispy at all. 12 ounces thick-cut bacon
- Transfer bacon to a paper towel-lined plate for a few minutes, then place it in the bowl of a food processor fitted with the chopping blade. Pulse the bacon until it is coarsely ground, for about 30-60 seconds. Set aside.
- Discard all except 2 tablespoons rendered bacon fat from the skillet and set the pan over medium-low heat. Add the diced onion to the bacon fat and cook, stirring often, until onion is translucent and has softened, about 4-6 minutes. Add minced garlic, stir and cook for 30 seconds. 1 medium yellow onion, 2 garlic cloves
- In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let the mixture rest for 2 minutes. 1/3 cup whole milk, ½ cup ketchup, 2 teaspoons Worcestershire Sauce, 1 teaspoon Dijon mustard, ¾ cup quick oats, 2 large eggs, ½ teaspoon ground black pepper
- In a different large bowl, combine the chopped bacon and ground chuck. Mix until combined. 2½ pounds ground chuck
- Pour the liquid mixture over the meat mixture and mix until ingredients are incorporated. Try not to over-work the mixture or the meatloaf will be a little tough.
- Divide the mixture into two equal sections and shape each half into a loaf approximately 8x5x3-inches. Set the loaves on the prepared rack (set over the baking sheet and reshape, if needed).
- Pour half the topping mixture over each meatloaf. Cook at 350°F for 50-65 minutes or until the internal temperature reads 160°F, on an instant-read meat thermometer, and the juices run clear. Note – If the topping is browning too quickly after 25 minutes, tent the loaves with foil (don’t wrap tightly to prevent burning).
- Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing. Enjoy!
Notes
- This recipe makes two meatloaves.
- Substitute freshly made bread crumbs for quick oats if needed.
- Let the meatloaf rest for a minimum of 30 minutes. Slicing it immediately after will result in crumbly slices.
- Instead of ground beef use ground turkey or a mix.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
