Bacon Wrapped BBQ Meatloaf

Could that name BE more irresistible?

I think not.

This meatloaf came from my adventures in Redeeming Comfort Food.  Meatloaf is one of those comfort foods that are just down right satisfying.  I think at times meatloaf gets a bad rap as though it were something mundane. But if you’ve ever known a really GOOD meatloaf, you’ll know that it’s much more.

Growing up, my mom’s meatloaf was a standard around our house and loved by all.  It was her mom’s recipe and it was fabulous.  But I’ve long sought after a meatloaf recipe that was “real food” approved that had the same satisfaction power as Mom’s. It just couldn’t be beat.

However, with my thyroid condition and an overall desire to eat healthier, I’ve adopted a style of eating where we try to keep ingredients like wheat and dairy at a minimum. So it became a necessity to find that magic recipe that could hold up to the family tradition. So after much experimentation and many failed attempts…

I found it. A great meatloaf recipe. One worthy of my family legacy. But I wasn’t done yet. Anything worth doing is worth doing right. So I got serious and reached for two of the best ingredients in the kitchen.

Bacon & BBQ Sauce. 

No need to look further, this is the one. The magic recipe is right here.


Note: I typically double this recipe and put half in the freezer for another day, but for the sake of clarity and form, I will give amounts for a single recipe of this meatloaf. (This recipe feeds our family of two adults and two young children with leftovers for meatloaf sandwiches.)

Pre-heat oven to 375 degrees. (Or if you’re like me, cooking in a wood cook stove with a broken temperature gauge, make your best guess.)

Finely dice carrot, celery, onion and garlic.  (The garlic was late to arrive and missed the photo op here.) 


Saute veggies with a little oil, thyme & salt until veggies are translucent and the whole thing is deliciously fragrant.

Meanwhile, back at the counter top, mix meat (beef, elk, moose, caribou etc.–I used caribou this time) with the remaining ingredients and add sauted veggies.

I highly recommend you mix your meatloaf by hand, otherwise it can turn out tough instead of tender. If you’re squimish… as my mom would say, “Oh well!” In other words, suck it up. 

**If you’re doubling the recipe, divide and put away half in a gallon sized zip top bag (with as much air expressed as possible. Press it flat (for easy stacking in the freezer.)

Form the other half of your meat into a loaf shape, and put it into your choice of pan.

Criss-cross (lattice style) your bacon strips across the top of your meatloaf, and it’s ready to pop into the oven.


After baking for 45 minutes, remove the meatloaf from the oven. Now is the time for the crowning glory (as if bacon alone wasn’t enough.) 


Baste all that bacon-y goodness with your choice of BBQ sauce. For this meatloaf recipe I prefer to usemy own Raspberry Chipotle BBQ sauce (something smoky, sweet & slightly fruity.)

Bake for approximately 20-30 minutes longer and it should look something like this.


Serve with additional BBQ Sauce on the side.

Bacon Wrapped BBQ Meatloaf

  • Servings: 6
  • Print

  • 1 1/2 lb ground red meat
  • 1 carrot, grated then finely diced
  • 2-3 celery stalks, finely diced
  • 1 med onion, finely diced
  • 2 Tbl minced garlic
  • 2 Tbl Oil (I prefer Avocado oil) for vegetable saute
  • 1 Tbl fresh Thyme (or 1 tsp dried)
  • 1 tsp salt
  • 1 Tbl Worcestershire sauce, Liquid Aminos or Coconut Aminos
  • 1 egg
  • 1/3 cup milk (or nut milk)
  • 1 cup of my GF Flour Blend (equal parts Almond flour, Coconut flour & Ground Flax meal) OR Bread Crumbs if not health conscious or Gluten Free.

Top with:

  • 6-8 strips bacon (nitrate free if health conscious)

*Home cured bacon puts this recipe OVER THE TOP!

  • 1 cup BBQ Sauce (if you are going for a healthy version use homemade or find a brand with NO High Fructose Corn Syrup.

*If you cannot, or choose not to, use BBQ Sauce in this recipe you can brush the bacon with real maple syrup before baking instead.

Pre-heat oven to 375 degrees. 

Saute carrots, celery, onion, garlic & thyme in oil for 5-7 minutes. Remove vegetable mixture from heat and cool slightly. 

Mix all remaining ingredients (excluding bacon and bbq sauce until well mixed.

Form meat into a loaf and criss-cross the bacon in a lattice pattern across the top of your meatloaf.

Bake for 45 minutes, remove from oven and smother with BBQ sauce.

Bake an additional 20-30 minutes until meat in the center is hot and no longer pink.

My family LOVES this recipe and I hope yours does to!



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