Bacon Wrapped Meatloaf Recipe (Dutch Oven)

This Bacon Wrapped Meatloaf is made in a Dutch oven, which gives you even browning on every side and keeps the meat incredibly juicy from edge to edge. The peppered bacon crisps to perfection while the Dutch oven locks in all that moisture. A blend of ground beef and Italian sausage brings built-in flavor, so you need fewer seasonings and less fuss. This is comfort food done right.

If you enjoy ground beef recipes, give our Cast Iron Meatballs a try or our Cast Iron Skillet Burgers. Both are quick weeknight winners the whole family will love.

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What Makes This Dutch Oven Meatloaf Different

Every other bacon wrapped meatloaf recipe out there uses a sheet pan or a loaf pan. This one goes into a Dutch oven, and the difference is real. The enclosed cast iron environment traps steam, which keeps the meatloaf incredibly juicy from edge to edge while the exposed top still allows the bacon to crisp up. You get the best of both worlds: a tender, moist interior and a crispy bacon crust.

The meat blend matters too. Instead of using all ground beef (or that old-school beef/pork/veal meatloaf mix), this recipe combines ground beef with Italian sausage. The sausage brings fennel, garlic, and herbs already mixed in, which means you need fewer added seasonings and you get more complex flavor with less work.

Then there's the bacon itself. Most meatloaf with bacon recipes call for regular bacon. This version uses thick-cut peppered bacon, which adds a spice element on top of the smoky, salty flavor. The peppercorns create a more substantial crust that holds up to the 90-minute bake. If you can't find peppered bacon, regular thick-cut works fine. If you enjoy sides that pair well with this kind of hearty meal, our Pan-Fried Okra is a natural fit.

Ingredients Notes

• Ground beef: 80/20 works best for this bacon wrapped meatloaf recipe. Leaner beef dries out during the 90-minute bake. The bacon and sausage add plenty of extra fat, so 80/20 gives you the right balance.
• Ground Italian sausage: Mild or hot, your call. You can use links with casings removed or buy it pre-ground. The sausage is the secret to needing fewer seasonings since it brings fennel, garlic, and herbs already mixed in.
• Peppered bacon: Thick-cut peppercorn bacon is the signature here. Regular thick-cut bacon works as a substitute, but avoid thin bacon. It burns before the meatloaf cooks through.
• Panko breadcrumbs: Japanese breadcrumbs absorb less moisture than regular breadcrumbs, which keeps the meatloaf lighter and more tender. This small swap makes a noticeable difference.
• Eggs: Two large (or three medium). The yolks add fat for juiciness while the whites help hold everything together. They're the glue that keeps your slices clean.
• Aromatics: Diced onion and celery go in raw since they soften completely during the 90-minute bake. No need to pre-cook them.

For the complete measurements and step-by-step instructions, see the recipe card below. Grab a piece of Cast Iron Sweet Cornbread on the side.

1. Step 1: Crumble the meats. Crumble both the ground beef and Italian sausage into a large mixing bowl. Breaking them up first reduces the mixing needed later.

2. Step 2: Add the binders. Crack in two eggs, then add panko breadcrumbs, diced onion, celery, and seasonings. Mix just until combined. Don't overmix.

3. Step 3: Press into the Dutch oven. Spray your Dutch oven with nonstick spray and press the mixture evenly across the bottom. Spread it level so it cooks evenly.

4. Step 4: Weave the bacon lattice. Lay strips of peppered bacon across the top in a lattice weave pattern. This looks impressive and ensures every bite has bacon.

5. Step 5: Bake uncovered. Place the Dutch oven in a preheated 350°F oven and bake uncovered for about 90 minutes, until the internal temperature reaches 160°F and the bacon is golden and crispy.

6. Step 6: Rest and slice. Let the meatloaf rest 5 to 10 minutes, then drain off the bacon renderings. Slice and serve with your favorite sides.

Variations

• Turkey meatloaf with bacon: Swap ground turkey for the beef and keep the sausage for flavor. Turkey is leaner, so the bacon wrap is even more important for moisture.
• Cheese-stuffed bacon meatloaf: Press half the mixture into the Dutch oven, layer sliced provolone or cheddar on top, then add the remaining mixture before adding the bacon lattice.
• Spicy version: Use hot Italian sausage and add diced jalapeños to the mix. The peppered bacon amplifies the heat.
• Gluten-free: Substitute crushed pork rinds or gluten-free panko for the breadcrumbs. Everything else stays the same.
• Meatloaf recipe with sausage only: Skip the beef entirely and use all Italian sausage for an even bolder flavor. The texture holds up well with the panko and eggs binding it.

Expert Tips for the Best Bacon Wrapped Meatloaf

• Don't overmix the meat. Overworking ground meat compresses the protein strands and leads to tough, dense results. Mix just until the ingredients are combined. Crumble the meats into the bowl first to reduce the mixing needed.
• Spread the mixture evenly. Uneven thickness means uneven cooking. Take a minute to press the mixture level in the Dutch oven before adding the bacon.
• Lattice weave is optional but looks great. A simple overlapping layer of bacon strips works fine for weeknights. The lattice is worth the effort when you're cooking for company.
• Use a meat thermometer. Internal temp should reach 160°F. This is the most reliable doneness indicator and takes all the guesswork out.
• Let it rest 5 to 10 minutes before slicing. Resting lets juices redistribute throughout the meatloaf. Slice too early and the juices run out, leaving you with dry slices that fall apart.
• Drain off renderings after cooking. The Dutch oven collects bacon fat during the bake. Tilt and spoon it out before slicing for cleaner presentation.

What to Serve with Bacon Wrapped Meatloaf

Mashed potatoes are the classic pairing, but this bacon wrapped meatloaf works with just about any comfort food side. For potato sides, try our Dutch Oven Cheesy Potatoes, Skillet Scalloped Potato Gratin, or Dutch Oven Baked Potatoes.

For vegetables, Dutch Oven Honey Glazed Carrots are a natural fit, along with Pan-Fried Okra, Parmesan Zucchini Chips, or Dutch Oven Steamed Corn on the Cob.

Want to double down on the bacon theme? Serve it alongside Skillet Baked Beans and Bacon. And a piece of Cast Iron Sweet Cornbread never hurts.

Storage and Reheating

Leftover bacon wrapped meatloaf keeps well in the refrigerator for 3 to 4 days when wrapped tightly or stored in an airtight container. For longer storage, wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months.

To reheat, place slices in a 325°F oven for 15 to 20 minutes, covered with foil to prevent drying out. The microwave works for a single slice if you cover it with a damp paper towel, but skip the microwave if you want to keep the bacon crispy since it turns chewy. Leftover meatloaf sandwiches on thick bread with a smear of ketchup are hard to beat.

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5 from 25 votes

Bacon Wrapped Meatloaf

Dutch Oven Peppered Bacon Meatloaf takes the classic comfort food to the next level by adding sausage and thick cut peppercorn bacon.

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Resting Time5 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Main Course

Cuisine: American

Servings: 8

Calories: 675kcal

Author: Ned Adams

Cook ModePrevent your screen from going dark

Equipment

• ▢
  4 qt. Dutch Oven

Ingredients

• ▢ 2 lbs ground beef I used 85%
• ▢ 1 lb ground Italian sausage I used mild
• ▢ 2 eggs
• ▢ 1 cup yellow onion diced
• ▢ ⅓ cup celery diced (2 ribs)
• ▢ ½ cup panko
• ▢ 2 tablespoon parsley chopped
• ▢ ½ teaspoon salt to taste
• ▢ ½ teaspoon pepper to taste
• ▢ ½ teaspoon granulated garlic to taste
• ▢ 8 slices thick cut peppered bacon

US Standard - Metric

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Instructions

• Pre-heat oven to 350°F
• Crumble the beef and sausage into a large bowl (see notes).
• Add the eggs, onions, celery, panko, parsley, salt, pepper, and granulated garlic to the meat in the bowl.
• Mix well until combined.
• Add the meatloaf mixture to the Dutch oven, making sure it is even and smoothed.
• Lattice weave or layer the peppered bacon over the top of the meatloaf; trimming if neccessary. Use trimmed pieces to fill in any holes or gaps.
• Cover and bake for an hour and 15 minutes.
• With 15 minutes remaining, remove the lid, allowing the bacon to crisp up.
• Once done, remove from oven and allow to rest for at least 5 minutes before slicing.
• Serve and enjoy.

Notes

• Don't overmix the meat. Overworking ground meat compresses the protein strands and leads to tough, dense results. Mix just until the ingredients are combined. Crumble the meats into the bowl first to reduce the mixing needed.
• Spread the mixture evenly. Uneven thickness means uneven cooking. Take a minute to press the mixture level in the Dutch oven before adding the bacon.
• Lattice weave is optional but looks great. A simple overlapping layer of bacon strips works fine for weeknights. The lattice is worth the effort when you're cooking for company.
• Use a meat thermometer. Internal temp should reach 160°F. This is the most reliable doneness indicator and takes all the guesswork out.
• Let it rest 5 to 10 minutes before slicing. Resting lets juices redistribute throughout the meatloaf. Slice too early and the juices run out, leaving you with dry slices that fall apart.
• Drain off renderings after cooking. The Dutch oven collects bacon fat during the bake. Tilt and spoon it out before slicing for cleaner presentation.

Nutrition

Calories: 675kcal | Carbohydrates: 6g | Protein: 34g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 188mg | Sodium: 922mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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