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Perfect Whiskey Glazed Bacon-Wrapped Meatloaf Recipe Easy Showstopper

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A smoky, sticky, sweet, and savory meatloaf wrapped in crispy bacon and glazed with a tangy whiskey sauce, perfect for cozy dinners and impressing guests.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 blend)
  • ½ pound ground pork
  • 1 cup breadcrumbs (plain or seasoned)
  • 1 large egg, room temperature
  • ½ cup whole milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup whiskey (smooth bourbon recommended)
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 12 slices thick-cut bacon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a large mixing bowl, combine ground beef, ground pork, and breadcrumbs. Add the finely chopped onion and minced garlic.
  3. In a small bowl, whisk together the egg, milk, and Worcestershire sauce. Pour this over the meat mixture.
  4. Sprinkle in the smoked paprika, salt, and black pepper. Using clean hands, gently mix everything until just combined.
  5. Transfer the mixture onto the wire rack-lined baking sheet and form it into a loaf about 9×5 inches (23x13cm).
  6. Lay the bacon slices over the top of the meatloaf, slightly overlapping and tucking the ends under the loaf to secure.
  7. In a medium saucepan, combine whiskey, ketchup, brown sugar, Dijon mustard, apple cider vinegar, and smoked paprika. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it cook for 5-7 minutes until slightly thickened.
  8. Reserve about ⅓ of the glaze for serving. Brush the remaining glaze generously over the bacon-wrapped meatloaf.
  9. Place the meatloaf in the oven and bake for 60-70 minutes, brushing with more glaze every 15 minutes. Tent with foil if bacon starts to burn.
  10. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest for 10 minutes before slicing.
  12. Serve slices brushed with the reserved glaze.

Notes

Use thick-cut bacon to prevent burning. If bacon browns too quickly, tent with foil. Mix meat gently to avoid toughness. Brush glaze multiple times during baking for best flavor and moisture. Rest meatloaf before slicing to keep it juicy. For gluten-free, substitute breadcrumbs with gluten-free panko or crushed nuts. For dairy-free, use almond or oat milk. Bourbon can be swapped with dark rum.

Nutrition

Keywords: whiskey glazed meatloaf, bacon wrapped meatloaf, easy meatloaf recipe, whiskey glaze, comfort food, dinner recipe, showstopper meatloaf

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