BBQ Bacon Meatloaf

Notes on Key Ingredients

Thick-cut bacon: It renders slowly, giving you crispy, meaty strips that hold their shape in the meatloaf. Avoid thin-cut bacon, which can burn before the meatloaf is done. For a substitute, use pancetta or skip the bacon and add 2 teaspoons of smoked paprika to the meat. Ground beef: I recommend 80/20 (80% lean, 20% fat) for a juicy, flavorful meatloaf. Leaner blends (like 93/7) can turn out dry. If you go lean, add an extra tablespoon of bacon grease or olive oil. Sweet and spicy barbecue sauce: The sweetness balances the smoky bacon, while the heat cuts through the richness. Use your favorite store-bought brand or homemade. If you prefer a milder flavor, choose a honey-based sauce.

Equipment You’ll Need

Large baking sheet (rimmed works best to catch drips), aluminum foil for easy cleanup, tongs for handling hot bacon, a large mixing bowl for combining ingredients, measuring cups and spoons, and an instant-read thermometer to check doneness. A wire rack placed on the baking sheet is optional but helps the bacon cook more evenly.

Tips for the Best BBQ Bacon Meatloaf

I remember the first time I made this, I learned the hard way not to overmix the meat mixture. Overworking the ground beef makes the meatloaf dense and tough instead of tender. Stir just until the oats, milk, and seasonings are evenly distributed—no more. Another trick: reserve that bacon grease and brush it over the top before baking. It adds a smoky richness that ties the barbecue sauce and bacon together. For the most accurate doneness, use an instant-read thermometer; the center should hit 160°F. And don’t skip the 10-minute rest after baking—it lets the juices redistribute so every slice stays moist.

Ways to Switch Up This Meatloaf

If you want to lighten things up, swap half the ground beef for ground turkey or chicken—just add an extra tablespoon of bacon grease to keep it moist. For a cheesy twist, fold in 1 cup of shredded sharp cheddar or pepper jack before shaping the loaf. Spice lovers can mix 1–2 teaspoons of chipotle powder or a diced jalapeño into the meat. And if you’re gluten-free, use certified gluten-free quick-cook oats—they work perfectly and the texture stays just as tender.

How to Serve This BBQ Bacon Meatloaf

I love piling on extra sweet and spicy barbecue sauce right before serving—it gives the slices a glossy, tangy finish. A sprinkle of fresh parsley or chopped green onions adds a pop of color and freshness. For sides, creamy coleslaw with a vinegar-based dressing cuts through the richness beautifully, and classic baked beans or cornbread round out the meal with sweet, smoky notes. If you’re feeling indulgent, serve it alongside crispy potato wedges tossed in smoked paprika.

Storing Leftover Meatloaf

Once the meatloaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil, or place slices in an airtight container. It will keep in the refrigerator for up to 4 days. I like to store it in slices so I can grab just what I need for lunch or a quick dinner.

Freezing for Later

This meatloaf freezes beautifully. Let it cool completely, then wrap the whole loaf or individual slices in a double layer of plastic wrap, followed by a layer of foil. Place in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator before reheating.

Reheating Without Drying It Out

To keep the meatloaf moist and tender, reheat slices in a 350°F oven covered with foil for about 10–15 minutes, or until warmed through. For a quicker option, microwave individual slices on a microwave-safe plate with a damp paper towel draped over the top—this steams the meatloaf gently. Avoid high heat or prolonged reheating, which can dry out the edges.

Frequently Asked Questions

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BBQ Bacon Meatloaf

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 620

Ingredients

  

• 12 oz thick-cut bacon reserve bacon grease after cooking
• 2 lb ground beef 80/20 preferred
• 0.667 cup quick cook oats
• 0.5 cup milk
• 1 egg lightly beaten
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp kosher salt
• 0.5 cup sweet and spicy barbecue sauce plus more for serving
• 1 tbsp reserved bacon grease warm

Equipment

• baking sheet
• foil
• large bowl
• tongs
• knife
• cutting board
• digital thermometer
• small bowl
• wooden spoon

Instructions

 

1. Preheat the oven to 400°F. Line a large baking sheet with foil. Spread the bacon evenly across the baking sheet and place it in the oven. Set a timer for 18 minutes and check the bacon when it beeps.
2. Cook for an additional 2-4 minutes, checking frequently towards the end of the cooking time to avoid burning the bacon. Remove from the oven and use tongs to transfer