Glazed Bacon Meatloaf

READY IN: 8hrs 55mins
Top Review by ImPat

Really good meatloaf, I scaled it back for 3 serves and made it into mini loafs (using a muffin tin) - they took 35 minutes at 175C fan forced oven and I got 8 delectable morsels. The only change I would make would be to finely dice the bacon and unfortunately had to omit the celery (it did a disappearing act) and as I was going to serve with gravy I did not do the glaze but will certainly do so next time. Thank you Mille and could not understand why this has not been discovered before, made for Bargain Basement.

Ingredients Nutrition


  1. In a large bowl, beat together the eggs and milk.
  2. Add the torn bread and let it absorb the liquid for about 15 minutes.
  3. Meanwhile, cook the bacon until most but not all of the fat is rendered.
  4. Drain the bacon and set it aside to cool.
  5. Stir the bread mixture with a fork to blend.
  6. Add the remaining meatloaf ingredients, including the drained bacon, BUT NOT the beef, and mix thoroughly.
  7. Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or over handling the meat.
  8. Cover the bowl and refrigerate overnight.
  9. When you are ready to cook the meatloaf, preheat the oven to 375°F.
  10. Remove the bowl from the refrigerator and shape the meat into a loaf approximately 5 inches long and 3 inches high.
  11. Place in the middle of a low-sided baking pan and bake for 35 minutes.
  12. In a small bowl, whisk the glaze ingredients together.
  13. Brush the meatloaf with the glaze and bake for another 20 minutes.
  14. Remove the meat loaf from the oven and let it sit for a few minutes before slicing and serving.

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