Bacon Wrapped Sausage Meatloaf

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

A different way of using sausages and a recipe from the Good Food Magazine from 2000, we love it and I made this many times. Serve sliced with some mustard, chutney or roasted onion gravy on the side. Any left overs are good on sandwiches. You can put it together up to a day ahead, leaf in the fridge until you are ready to cook it. It can be cooked without the tin, on a baking sheet and can easily be doubled. Adjust the seasoning to the type of sausagemeat you bought.

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 lb sausage, of your own choice (herbed or spicy)
  • 2 tablespoons tomato puree (paste)
  • 1 teaspoon mustard
  • 4 ounces fresh breadcrumbs
  • 1 egg, beaten
  • seasoning, to taste (herbs, hot sauce)
  • 4 -6 slices thin streaky bacon


  1. 1 small (500 ml) loaf tin (optional, see intro).
  2. Preheat oven to 350°F.
  3. Heat oil in a frying pan, fry onion for about 8 minutes until golden brown, remove from the heat.
  4. With a sharp knife cut open the sausages, remove the meat from the casings and put in a bowl.
  5. Add the onion, tomato puree, mustard, breadcrumbs and egg.
  6. Add seasoning if needed, depending on the sausage meat you have chosen.
  7. Using your hands mix together well and shape into a large sausage, the length of the loaf tin.
  8. Wrap the bacon rashes around the sausage and put it in the loaf tin.
  9. Bake for 50 to 60 minutes, the bacon should be crisp and the meat cooked through.
  10. Let rest in the tin for 5 minutes, turn out, slice and serve!
Most Helpful

We really liked this! I used bratwurst sausage and just salt and lots of pepper for the spices. It was a really great blend of flavours. Next time I'll be browning the bacon a bit further (I like it crispy) under the broiler after its finished cooking. Thanks for posting:)

mommymakeit4u January 24, 2011

I made this on 5/28/10 for mine and SOs dinner and most importantly the " Pets'R'us Cook-A-Thon " . Italian sausage is what was on hand so that was used. And I really like the fact the onion was cooked instead of just added raw. The baking time was " right on the money ". I'm a traditional meatloaf type of person you know with the tomato sauce on the top, but this was an exception to the rule. It was really very good and " WILL " be made again. Thank you so much for posting and " Keep Smiling :) "

Chef shapeweaver � May 29, 2010

I doubled this recipe as I wanted 2 meals + sandwiches from it. I made the sausage mixture as written & altered the baking method to allow for a larger meatloaf. I baked it in a full-size loaf pan (acrylic baking form), lined it w/the bacon slices so they draped over the edges of the pan, pressed the meat mixture into it & secured the bacon slices w/imbedded toothpicks. When the top bacon was crisp, I drained off the rendered fat & turned it out into an oblong baking dish. The bacon on the sides & bottom was not at all crisp (as expected), so the top became the bottom & I finished it off in the oven to better crisp all the bacon. This was fun to make & tasty, altho a bit labor-intensive to get just right. It would be worth the effort for a spec family meal to center it on a platter, surround it w/roasted potatoes/veggies, top w/red bell pepper rings & serve w/the onion gravy you suggested. Thx for sharing this recipe w/us. :-)

twissis January 28, 2009