Bacon Wrapped Meatloaf

There are few things as comforting as a good homemade meatloaf. It’s one of those classic family dinners that never really goes out of style. And while a traditional meatloaf is already delicious, I firmly believe that almost everything gets even better with a little bacon. Or in this case… a lot of bacon.

Wrapping the meatloaf in pancetta keeps it wonderfully juicy while creating a crispy, salty crust on the outside. The filling gets an extra flavour boost from smoky chipotle peppers, fresh thyme and a surprising ingredient: a little dark chocolate. Don’t worry, you won’t actually taste chocolate. It simply adds depth and richness to the meat, making this one of those recipes everyone asks for after the first bite.

Why You’ll Love This Recipe

There are many reasons this bacon-wrapped meatloaf is a favorite of mine. It’s juicy on the inside and has this lovely crispy pancetta crust. It’s easy enough for a weeknight, but also still impressive enough for guests. The chipotle adds a little smoky heat without overpowering the dish. Perfect for meal prep and leftovers are also delicious on a sandwich the next day.

Recipe Ingredients

The list of ingredients for this bacon-wrapped meatloaf has a few surprising elements which make this meatloaf really next level! Trust me on this. Make sure to double-check the recipe card for the full details.

• Ground meat – I use a mixture of half beef and half pork. The beef gives the meatloaf plenty of flavor while the pork keeps it juicy. Of course you can use just ground beef, but it might be slightly drier.
• Pancetta – You’ll need sliced pancetta to wrap the loaf and a little extra, finely chopped, for the filling. Bacon also works, but pancetta crisps beautifully and has a wonderful savory flavour.
• Chipotle peppers in adobo – These add smoky heat and lots of flavour. If you like spicy food, stir in a little extra adobo sauce as well.
• Dark chocolate – It may sound unusual, but a small amount of dark chocolate melts into the onion mixture and adds richness without making the meatloaf taste sweet.
• Panko and milk – Together they keep the meatloaf wonderfully tender. Regular breadcrumbs can be substituted if needed.
• Fresh thyme – One of my favorite herbs with pork and beef. Fresh parsley also works well.

Which Pan to Use

I’ve baked this meatloaf in various different forms. I do prefer always to have one that is solid, so not with a loose bottom as the fat will be starting to leak out. I use either a round solid tin or a loaf pan. Both work.

How to Make Bacon-Wrapped Meatloaf

Step 1: Prepare the flavor base

Preheat the oven to 350°F (180°C).

Soak the panko in the milk for about five minutes. Meanwhile, finely chop the onion and garlic and gently cook them in a little oil until soft. Stir in the chopped chipotle peppers and dark chocolate and cook until the chocolate has melted. Leave to cool slightly.

Step 2: Make the meat mixture

Place the ground meat in a large bowl. Add the soaked panko, eggs, thyme, Dijon mustard, cayenne pepper, chopped pancetta and the cooled onion mixture. Season generously with salt and black pepper and mix until everything is evenly combined.

If you’re unsure about the seasoning, fry a small spoonful of the mixture in a pan and taste before baking the whole meatloaf. It’s the easiest way to get the seasoning just right.

Step 3: Wrap the meatloaf

Line a loaf pan with the pancetta slices, allowing them to hang over the edges. Press the meat mixture firmly into the pan, making sure there are no air pockets. Fold the pancetta over the top to completely enclose the meat.

Place the loaf pan on a baking tray, as some of the fat will render during cooking.

Step 4: Bake

Bake for about 45 minutes. Remove the pan from the oven and let the meatloaf rest for 5 minutes.

Carefully invert the meatloaf onto the baking tray, remove the loaf pan and return it to the oven for another 10–15 minutes until the pancetta is crisp and beautifully golden.

Let the meatloaf rest for another 10 minutes before slicing.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. The flavours actually become even better overnight.

Freezer: Slice the cooled meatloaf and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat gently in the oven.

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Bacon-Wrapped Meatloaf

Prep time 20 minutes mins

Cooking time 55 minutes mins

Total time 1 hour hr 15 minutes mins

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Servings8 people

Ingredients

• ▢ 1 big onion sliced
• ▢ 3 cloves garlic sliced
• ▢ 70 gr panko
• ▢ 60 ml milk
• ▢ 50 gr dark chocolate
• ▢ 4 chipotle peppers in adobo sauce finely chopped plus 1-2 tsp of the adobo sauce if you like it extra spicy
• ▢ 2 tbsp fresh thyme
• ▢ 80 gram pancetta chopped
• ▢ 24 slices pancetta
• ▢ 2 eggs
• ▢ 800 gr ground meat 50%beef/50% pork
• ▢ 1 tsp cayenne pepper
• ▢ 1 tbsp dijon mustard
• ▢ salt

Metric – Us customary

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Instructions

1. Preheat the oven to 180 C/350˚F
2. Cut the onion finely as well as the garlic. Take a small bowl and put the panko together with the milk in it and leave to soak for about 5 minutes.
3. Fry the onion and the garlic until translucent. Add the chocolate and the chipotle and stir until melted through. Set aside to cool
4. Place the ground meat into a large bowl and add the fresh thyme, the cayenne pepper, the dijon mustard, the eggs, the panko, the chopped pancetta and mix everything well
5. Don’t forget to add salt and pepper. If you’re unsure if you got the seasoning right, take a tiny bit of meat and bake a mini hamburger to test. If it lacks anything, add it.
6. Take a loaf pan of about 25 cm/10 inch long and line the loaf pan with the strips of pancetta. Make sure they overlap each other. Add the meat mixture in and press this tightly with a spoon. The tighter the better it will stick together when you turn it out. Place the overhanging pancetta strips over it and place into the oven (place on a tray as there will be some fat coming out)
7. Place into an oven for 45 minutes, remove from the oven and leave to stand for five minutes before turning over on the baking tray and remove the tin. Be careful as hot fat might come out! Place back into the oven to crisp the pancetta on the top of the loaf. This will take about 15 minutes.

Author recipeAuthor: Simone

Nutrition Information per portion:

Calories: 579kcal | Carbohydrates: 14g | Protein: 27g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 517mg | Potassium: 505mg | Fiber: 2g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Categories:

• Beef
• Chocolate
• Dinner
• Holidays
• Pork