Bacon-wrapped meatloaf gets an epic upgrade with bold spices, smoky bacon, and a tangy, sticky glaze that defies tradition.  Inside we have layers of flavors that will completely transform a classic dish into something really amazing! Each mouthful is a surprise – proving comfort food can be downright inventive!

wo slices of glazed meatloaf on a plate with a fork and knife, next to the remaining loaf on a floral platter garnished with fresh parsley.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Our Smoky Bacon-Wrapped Meatloaf is a juicy amalgamation of beef, zesty Italian sausage, poblano peppers, and pecorino romano—all wrapped up in crispy applewood bacon! Yum….Bacon…

This one is the best meatloaf recipe I have ever come up with. It honestly blows me away every time. It’s so ridiculously easy and it has SO many layers of flavors

You are going to get an incredible meatloaf that brings you all the homey, cozy comfort you could ask for. But we go even further than that. Further?? Yes!! Top it all off with a sticky-sweet glaze and a rich demi-glace.

Pair this with a great big ladleful of mashed potatoes or roasted veggies for a nostalgic home-cooked meal that’s capable of Michelin-starred subtlety and flavor.

Such sophisticated food doesn’t require sophisticated ingredients or equipment. You’ll be using simple ingredients and easy-to-follow steps to make an irresistible family dinner.

You all know by now I love a little “how to”. Here is a great article on how/why to wrap with bacon!

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An overhead view of meatloaf ingredients, including ground beef, sausages, poblano peppers, herbs, spices, cheese, eggs, and crackers.

Why this works

  1. Balanced Umami: You’ll be adding several umami-flavored ingredients, each bringing its own slightly different take. Ground beef, Italian sausage, mushrooms, Pecorino Romano, and Worcestershire sauce each have their own savory flavor. Their combination deepens and rounds out the meatloaf. In case you want to dive deeper: What is Umami
  2. Moist and Tender Texture: Texture is make-or-break for a meatloaf, so this recipe focuses on creating a melt-in-your-mouth experience. That begins with Ritz crackers soaked in milk. Then, we add eggs and grated cheese for body, binding the ingredients while maintaining a lighter body.
  3. Smoky Bacon Finish: Applewood-smoked bacon around the outside gives your bite a crispy finish, and it adds a mysterious smokiness and surprising sweetness to the meatloaf.
  4. Sticky, Tangy Glaze: The glaze brings still more complexity of texture and flavor. It uses ketchup, brown sugar, adobo sauce, and mustard for a swirl of sweet, smoky, and tangy.
  5. Sophisticated Demi-Glace: A luxurious sauce made from beef stock, red wine, and aromatics gives a final explosion of umami and coats everything in velvety richness. It’s also the detail that elevates everything to a restaurant-quality affair. So interesting: Glace vs Demi Glace
  6. Customizable Heat: You can increase the spice level by adding poblanos to the loaf and hot sauce to the glaze, creating an entirely new dimension to this already complex dish.
  7. Flavor That Builds: This meatloaf’s many layers of flavor make it a one-of-a-kind experience. But because of the body, each flavor maintains its own space.

How to make Ultimate Glazed Meatloaf

A large glass bowl with ground beef, sausage, diced peppers, onions, garlic, and shredded cheese, surrounded by breadcrumbs, milk, and parsley.

Step 1: Prepare the Meatloaf

  1. Combine Ingredients: Mix ground beef, Italian sausage, red onion, garlic, poblano peppers, mushrooms, Ritz crackers soaked in milk, eggs, Pecorino Romano, Worcestershire sauce, parsley, and seasonings in a large bowl.
  2. Shape and Wrap: Form the mixture into a loaf and wrap it with applewood-smoked bacon, overlapping the slices slightly.
A raw meatloaf packed with diced vegetables and herbs, shaped into a loaf and placed on a parchment-lined baking sheet.

Step 2: Glaze and Bake

  1. Make the Glaze: Whisk together ketchup, brown sugar, Worcestershire sauce, adobo, mustard, and optional hot sauce.
  2. Bake the Meatloaf: Brush the glaze over the loaf and bake at 375°F (190°C) for 40–45 minutes, until the internal temperature reaches 150–155°F. Let it rest for 5–10 minutes.
Two slices of meatloaf seared to perfection in a skillet, showcasing a crispy browned crust and a tender, herb-filled interior.

Step 3: Optional: Sear and Serve with Demi-Glace

  1. Sear the Meatloaf: Slice the meatloaf and sear each slice in a skillet with oil or bacon fat until golden and crispy.
  2. Make the Demi-Glace: Reduce beef stock, wine, tomato paste, and aromatics into a rich sauce. Strain, thicken with roux, and finish with cold butter for extra shine.
  3. Serve: Plate the meatloaf slices with demi-glace and extra glaze for an elevated finish.

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Take It to the Next Level

  • Miso Paste in the Meat Mixture: Stir a teaspoon of white or red miso into the meat mixture to boost the umami and add a subtle fermented depth.
  • Porcini Powder Boost:  A sprinkle of porcini mushroom powder into the meat mixture adds earthiness.
  • Cream-Infused Milk: Swap plain milk for cream steeped with smashed garlic and thyme. The aromatics add to the bouquet, and the cream lends its satin mouthfeel. Remember to check out my technique: Infused cream
  • Glazed Bacon Finish: To enhance the crispiness and sweetness of your bacon, brush it with maple syrup or a blend of brown sugar and cayenne before wrapping.
  • Black Garlic in the Demi-Glace: The demi-glace is another place where aromatics can be incorporated. Put minced black garlic into the sauce for its molasses-like complexity. You can go fairly strong here, as the amount of demi-glace is adjustable for each dish.
  • Stuffed Meatloaf Surprise: For an added wow factor, create a pocket and fill it with caramelized onions, sautéed spinach, or melty cheese.
  • Upscale Side Pairings: Try truffle mashed potatoes or charred Brussels sprouts with pancetta to highlight your culinary masterpiece and emphasize its elegance.
A glass bowl containing mixed meatloaf ingredients with two cracked eggs on top, next to broken eggshells on the counter.

Chefs tips

  • Use Room-Temperature Ingredients: Rest the meat, eggs, and milk at room temperature before mixing. This ensures even blending, allowing the fat to soften. The improved mixing prevents the meatloaf from becoming dense.
  • Don’t Overmix the Meat: The key here is to gently combine. You want the loaf to stay as light and tender as possible, or you risk a bland, homogenous texture.

Pre-Cook Aromatics: Sauté the onions, garlic, and peppers before adding them. This enhances their flavor and brings some of their natural sweetness up. It also catches them up so that everything cooks evenly.

  • Shape for Even Cooking: A uniform shape and thickness will mean all the meat cooks evenly and stays juicy.
  • Rest Before Slicing: Resist temptation and let the meatloaf rest for 10 minutes after baking before you cut into it. This gives the juices time to redistribute, bringing spices with them to every corner of the meatloaf.
  • Taste-Test the Seasoning: If you want to test how the balance is in your meat mixture, cook a small piece in the skillet.
  • Use a Meat Thermometer: To be absolutely certain that the meatloaf is perfectly done, bake until the center reaches 155°F. This guarantees a fully cooked (but still juicy) meatloaf.

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A partially wrapped meatloaf with bacon strips layered on top, placed on a parchment-lined baking sheet with extra bacon on a plate nearby.

Key Ingredients

  • Ground Beef and Sweet Italian Sausage: Meat is right in the name, and the meat you choose here is the foundation of the entire dish. By combining the body of ground beef with the spice and seasoning of Italian sausage, you’ll get a complex but undeniably delicious loaf.
  • Poblano Peppers: These peppers bring mild heat and smoke, which adds in complexity without ever overwhelming the meat mixture.
  • Cremini Mushrooms: With an umami depth and a subtly all their own, finely chopped mushrooms build out the meaty body with still greater flavor.
  • Ritz Crackers: Crushed crackers create a tender texture by absorbing liquid and binding the mixture together.
  • Pecorino Romano Cheese: It’s sharp, salty, and tangy. That balances the richness of the meat, cutting through to provide a high note.
  • Applewood-Smoked Bacon: While theoretically, any bacon will do, applewood-smoked bacon is our favorite. You’ll love the sweetness and smoke it adds.
  • Homemade Demi-Glace: Your luxurious sauce is a mixture of beef stock, red wine, and aromatics—a finishing touch that brings your meatloaf to a new level.

Wine Pairings

Cabernet Sauvignon (Napa Valley, USA)

  • Why it Works: A classic pairing for the hearty, bold flavors of this meatloaf. Its dark fruit notes and firm tannins stand up to the rich, smoky bacon and the umami-packed glaze, while hints of oak and spice complement the meat’s seasoning and the optional demi-glace.
  • Tasting Notes: Blackcurrant, blackberry, vanilla, and a touch of cedar.
  • Suggested Label: Silver Oak Cabernet Sauvignon

Zinfandel (California, USA)

  • Why it Works: Jammy and peppery, Zinfandel enhances the sweet and tangy glaze while providing a bold contrast to the smoky, savory flavors. Its smooth, rich texture complements the meatloaf’s hearty body without overwhelming it.
  • Tasting Notes: Blackberry jam, raspberry, black pepper, and hints of clove.
  • Suggested Label: Macchia Zinfandel Mischievous Lodi

Syrah/Shiraz (Barossa Valley, Australia)

  • Why it Works: Smoky and bold, Syrah mirrors the smoky bacon and spices in the meatloaf while its dark fruit and earthy undertones play beautifully with the sticky glaze and demi-glace. A great choice if you’re looking for a dynamic, adventurous pairing.
  • Tasting Notes: Black plum, blueberry, cracked pepper, and smoked meat.
  • Suggested Label: Penfolds Shiraz Kalimna Bin 28, 2019

Barbera (Piedmont, Italy)

  • Why it Works: This high-acidity red balances the richness of the bacon and glaze with bright, fruity flavors. Its herbal undertones complement the parsley and Italian seasonings in the meatloaf, while its light body keeps things fresh.
  • Tasting Notes: Cherry, red berries, black pepper, and a touch of dried herbs.
  • Suggested Label: Vietti Barbera d’Asti Tre Vigne

Grenache (Southern Rhône, France)

  • Why it Works: Grenache brings fruit-forward flavors and soft spice that highlight the sweet and smoky glaze while adding a lighter feel to balance the dish’s richness. Perfect for those who want a versatile red.
  • Tasting Notes: Strawberry, raspberry, cinnamon, and subtle earthiness.
  • Suggested Label: Château de Saint Cosme Côtes du Rhône

Faq’s

How do I keep the meatloaf from drying out?

These ingredients do a lot of the work for you here. The ground beef and sausage bring their own fat, which helps with moisture. Soaking your Ritz crackers in milk also keeps things from drying out.
 
To be extra sure you won’t dry it out, you’ll need a meat thermometer. Check the loaf while baking. Once it hits an internal temperature of 155°F, take it out and let it rest.

Can I make this meatloaf ahead of time?

Yes! Prepare the meatloaf mixture and shape it a day in advance, then store it covered in the fridge. You can also bake it ahead and reheat slices in a skillet for a crispy exterior.
 
Store the demi-glace separately.

What can I use instead of Ritz crackers?

Panko breadcrumbs or finely ground oats work well as a substitute. Garlic-toasted fresh breadcrumbs also work while adding their own special flavor to the meatloaf.

Do I have to wrap the meatloaf in bacon?

The bacon wrap is optional, but that crispy layer of smoky sweetness really does work wonders in the meatloaf recipe.

What if I don’t have poblano peppers?

You can substitute Anaheim peppers for a similar flavor or use diced green bell peppers for an even milder option. If you like spice, jalapeños work too, as well as even hotter peppers.

Can I freeze leftovers?

Yes. This meatloaf does well in the freezer.
 
Let the meatloaf cool completely, then wrap slices tightly in plastic wrap or store in an airtight container. Freeze for up to 3 months and reheat in the oven or skillet.

What’s the best way to serve this meatloaf?

Serve with the demi-glace generously spooned over slices and pair with creamy mashed potatoes, roasted veggies, or buttered noodles.

A beautifully baked meatloaf wrapped in bacon, sliced to reveal its tender interior, served on a floral platter with parsley garnish.

Equipment Needed

  • Large Mixing Bowl: For combining the meat mixture.
  • Rimmed Baking Sheet or Loaf Pan: For shaping and baking the meatloaf.
  • Small Saucepan: For preparing the rich demi-glace sauce.
  • Fine Mesh Sieve: For straining the demi-glace.
  • Skillet: For searing individual slices of meatloaf.
  • Silicone Brush: For applying the sticky glaze.
  • Meat Thermometer: For cooking the meatloaf just right.
  • Wooden Spoon or Spatula: For mixing ingredients.
  • Sharp Chef’s Knife: For chopping ingredients.
  • Cutting Board: For prepping vegetables.
wo slices of glazed meatloaf on a plate with a fork and knife, next to the remaining loaf on a floral platter garnished with fresh parsley.
5 from 1 rating

Ultimate Glazed Meatloaf

Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: Italian
Yield: 4 People
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This Ultimate Glazed Meatloaf is a flavor-packed twist on a classic comfort dish.
Combining juicy ground beef, sweet Italian sausage, and a medley of bold ingredients like poblano peppers, Pecorino Romano, and smoky bacon, it’s a true crowd-pleaser.
Topped with a tangy-sweet glaze and served with an optional luxurious demi-glace, this recipe transforms everyday meatloaf into a gourmet centerpiece.
Perfectly seasoned, beautifully caramelized, and irresistibly hearty, it’s a dinner guaranteed to impress AND satisfy every appetite!

Ingredients

For the Meatloaf:

  • 2 lb Ground beef, (85%-90% lean)
  • 1 lb Ground sweet Italian sausage
  • 2 Large eggs
  • 1 Red onion, medium, finely chopped
  • 3 clove Garlic, minced
  • 2 Poblano or Anaheim pepper, medium, finely diced (boosted for flavor)
  • 2 cup Cremini mushrooms, finely chopped
  • Ritz crackers, 2 sleeves, crushed
  • 1/2 cup Milk
  • 1 cup Pecorino Romano cheese, finely grated
  • 1/2 cup Fresh parsley, chopped
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp Kosher salt , to taste
  • 1/2 tsp Black pepper , to taste
  • 2 tsp Paprika, smoked paprika if possible
  • 2 tsp Italian seasoning
  • 8 -10 slices Applewood-smoked bacon, optional, for wrapping – but is it really optional??

For the Glaze:

  • 1/2 cup Ketchup
  • 2 tbsp Brown sugar
  • 1 tsp Worcestershire sauce
  • 1 tbsp Adobo sauce 
  • 1 tsp Dijon mustard 
  • 1-2 tsp Hot sauce, optional

For the Demi-Glace – THIS IS COMPLETELY OPTIONAL

  • 4 cup Beef stock, high-quality, homemade, or concentrated store-bought
  • 1 cup Bold red wine, e.g., Cabernet Sauvignon or Merlot
  • 2 tbsp Tomato paste, don't forget, you can roast it for a few minutes before adding to unlock flavor!
  • Red onion, ½ medium, finely chopped
  • 2 clove Garlic, minced
  • 2 tbsp Butter
  • 2 tbsp Flour, for a roux
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 1 tsp Balsamic vinegar
  • 2-3 sprigs Fresh thyme
  • 2 Bay leaves
  • 1 tsp Peppercorns
  • 1 tsp Honey
  • 1 tbsp Cold butter, to finish the sauce

For Searing:

  • Oil or bacon fat, or the skillet

Instructions
 

Prepare the Meatloaf:

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine:
    Ground beef, Italian sausage, red onion, garlic, poblano/Anaheim pepper, mushrooms, Ritz crackers, milk, Pecorino Romano, parsley, Worcestershire sauce, kosher salt, black pepper, paprika, and Italian seasoning.
  • Add the eggs and mix gently until just combined. Do not over mix!
  • Shape the mixture into a loaf and place it on a rimmed baking sheet or in a loaf pan.
  • Optional: Wrap the meatloaf with applewood-smoked bacon, overlapping slices slightly.

Make the Glaze:

  • In a small bowl, whisk together:
    Ketchup, brown sugar, Worcestershire sauce, adobo sauce, mustard, and hot sauce (if using).
  • Brush the glaze generously over the surface of the meatloaf. Reserve a little glaze for later, if desired.

Bake the Meatloaf:

  • Place the meatloaf in the oven and bake for 40–45 minutes, or until the internal temperature reaches 150–155°F
  • The glaze will caramelize into a sticky, flavorful layer.
  • Remove the meatloaf from the oven and let it rest for 5–10 minutes.

Portion and Sear:

  • Once the meatloaf has rested, slice it into portions.
    Heat a skillet over medium-high heat and add a small amount of oil or bacon fat.
    Sear the meatloaf slices for 1–2 minutes per side, until golden brown and crispy.

Prepare the Demi-Glace: REMEMBER, TOTALLY OPTIONAL!

  • Sauté Aromatics:
    Heat 2 tablespoons of butter in a saucepan over medium heat.
    Add the red onion and garlic, sautéing until softened and fragrant (about 2–3 minutes).
    Stir in the tomato paste and cook for another minute to deepen the flavor.
  • Deglaze with Wine:
    Pour in the red wine, scraping up any browned bits from the bottom of the pan.
    Let it simmer until reduced by half (about 8–10 minutes).
  • Add Stock and Flavor Boosters:
    Stir in the beef stock, Worcestershire sauce, soy sauce, balsamic vinegar, thyme, bay leaves, and peppercorns.
    Bring to a boil, then reduce to a simmer. Let the mixture reduce by about half (20–25 minutes).
  • Strain the Sauce:
    Strain the reduced sauce through a fine mesh sieve, discarding the solids.
    Return the strained liquid to the pan.
  • Thicken with Roux:
    In a small skillet, melt 2 tablespoons of butter over medium heat.
    Whisk in 2 tablespoons of flour and cook, stirring constantly, until golden brown (2–3 minutes).
    Gradually whisk the roux into the strained sauce, ensuring no lumps form.
  • Adjust Seasoning and Consistency:
    Stir in the honey, if using, to balance the acidity. Adjust salt and pepper to taste.
    Let the sauce simmer gently for 2–3 minutes until thickened and it coats the back of a spoon.
  • Finish with Butter:
    Remove the sauce from heat and swirl in 1 tablespoon of cold butter for a glossy finish.

Serve:

  • Plate the seared meatloaf slices.
    Spoon the rich demi-glace generously over each portion.
    Drizzle with the reserved glaze for an extra layer of flavor, if desired.
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