Classic Meatloaf Wrapped in Double Smoked Bacon

Mom’s Meatloaf is my favourite home meal so thought I would compare hers to this!

My mom, Helen, is an incredible cook and baker. My regular readers know this. I am consistently working to record her making our family favourites to preserve them and the cultural heritage of our community in the Central Alberta area where we both grew up. Her meatloaf is my very favourite home cooked meal at my mother’s hand. It is a scrumptious family celebration. We all love it. Oddly, I have not yet posted it. That has to change. And, even odder, I decided to serve her famous meatloaf with this Classic on an evening when neither was big enough for the guests I could see would be joining us for our evening meal.

It would have never crossed my mind to compare her meatloaf along side another at a Tasting. For a competition, maybe; but a Tasting, no. I just knew there was none that could even come close to hers. So, why did I make this one?

Two things: curiosity (love experimenting) and really wanted to find a meatloaf that was made with as many lovely local products as I could lay my hands on. The third might be that anything wrapped in bacon would be a showstopper at any Potluck buffet!

Budapest Deli makes the best bacon in the city: double smoked and meaty. I picked up the veal, pork and beef all at The Old Strathcona Farmer’s Market from a couple of my other favourite producers: one pound of each. The eggs are from Sunworks Farm at the same market. Look at that bowl of fresh fragrant goodness!

The flat-leafed parsley was from Morinville Greenhouses (same market) and the onion and garlic  from a vendor there, too. The salt, ketchup, mustard and breadcrumbs were not from the market.

Irvings Farm Fresh has the best pork as I love the Berkshire boar, and Four Whistle Farms provided the other meats. I could and should make my own ketchup. I have always wanted to. I used salted soda crackers for the bread crumbs as I have always preferred those to bread in meatloaf or meatballs, but I have to work at what else I could use, too. This is a healthy main. No doubt about it.

I free formed it into a loaf on parchment on a cookie sheet then wrapped a pound of bacon slices around it and tucked them under it.

It didn’t look so crispy when it first came out of the oven, so I tucked it under the grill and watched it carefully for about five minutes to get this golden crust.

The result: this meatloaf stood strong beside my mom’s. I should have taken a better photo of hers, but will do that when I write the post about it. We were all so surprised at how lovely the texture and flavour of this meatloaf was. Mom’s was actually a little “watery” in the centre when compared beside it. I was stunned. I do love her “crust”, but I had to admit that double smoked bacon held its own to hers.  All in all, a very simple, easy homemade meal bursting with flavour and a whole lotta love!

(I know, I know…. where are the vegetables? There were more, and though this salad looks like a subtle bit of crunch, it was a zingy delight. Sometime I will have to do a post on easy supper salads!)


Classic Meatloaf

Adapted from Joseph Verde’s recipe


  • 1 tbsp. olive oil
  • 3/4 cup finely chopped onion (about 1/2large onion)
  • 1 tbsp. minced garlic (2-3 cloves)
  • 500g or 1 lb. ground beef, 85-percent lean
  • 500g or 1 lb. ground veal
  • 500g or 1 lb. ground pork
  • ¾ cup ketchup (homemade is best)
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 1cup fresh plain breadcrumbs
  • 2 eggs
  • 1 1/2tsp. salt
  • 1 tsp.. freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 pound of raw bacon for one loaf, 2 pounds for two loaves


  1. Heat the oven to 350°F
  2. In a small skillet, heat oil; add onions sautéover medium heat until soft (about 4 min.)
  3. Add garlic; sautéanother minute to soften; set aside to cool
  4. In a large mixing bowl, place all the remaining ingredients except the bacon; add the cooled onion-garlic mixture
  5. Mix with two forks until the ingredients are just combined; don’t overwork the meat
  6. Line a rimmed baking sheet or jelly roll pan with parchment paper
  7. Carefully place the meat mixture down the center of the pan; shape into a large loaf (or divide the mixture into two, or four equal portions, about 12 oz. or 6 oz. each, and shape each portion into an individual meatloaf)
  8. Wrap strips of bacon around the shaped loaf, overlapping slightly, tucking the ends under the loaf (If you are doing 2
  9. Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a medium loaf, or 25 to 35 minutes for smaller loaves (I haven’t baked one large loaf)
  10. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute
  11. To serve, slice and spoon some of the pan juices over the slices


  • For a little extra color, sauté1 cup diced red, green, and yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture
  • The simple addition of 1/4cup shredded basil and 1/4cup grated Parmesan cheese will offer another level of flavor, or add a tablespoon of a favorite fresh herb, such as thyme or rosemary

LeQuan happened to drop by with the kiddies just as this was coming out of the oven. I love it when that happens! And, look…. someone else did, too!



  1. says

    Val. this is just the most exquisetly delicious, mouth-watering, gorgeous meat loaf I’ve seen in a long time. That photo of all the ingredients in the bowl is killing me. Why? Because, when I was a kid, my Mother used to let me mix the meat loaf (or make the meatballs) and I would pull of bits to eat – Tartare! OK, *jotting it down*, need to pick up some bacon, pronto!

  2. says

    That does look wonderful Valerie. I haven’t made meat loaf for such a long time but seeing the temperatures have plummeted its comfort food cooking time, I do believe I’m putting this ‘on the list’, having that double smoked bacon toasted under the grill would just complete the flavour & textures of it so much. Can’t wait to make this, thanks for sharing :)

  3. says

    Gosh, its been so long since I’ve eaten meat loaf, and I love the stuff. For some reason, nobody makes it here in the UK, its a bit unheard of here. My mom’s recipe (and believe it or not, its really yummy) only h as 2 ingredients, beef, and Lipton onion soup (the dried mix). I have to say though, yours is a stunner.
    *kisses* HH

  4. says

    I think that the mixture of meats is what give this loaf it’s flavour Valerie. Mearloaf is right up there with the rest of my comfrot foods like mac and cheese, grilled cheese sandwiches and shepherds pie.

  5. says

    Hi Valerie! I’m finally back from vacation and happy to be back to blog reading! Your meatloaf sure is gorgeous, it looks tasty and super moist!

  6. says

    This is mouth-watering! I know we all have a special place in our hearts for our mothers’ recipes, but it’s always good to experiment and try other versions.

  7. Judy says

    This looks so yummy! Now I’m craving mom’s meatloaf. Do you think this could be made minus the breadcrumbs? What would I put in place of?oxox

    • Valerie says

      Breadcrumbs were mainly added “back in the day” to use the stale bread and to make the meat go farther. The bread was nutritious and actually changed the flavour and texture of the meat slightly. But, you could just leave it out. Or, you could add cooked rice, instead, or another starchy substitute.

  8. says

    This looks great.I have never made one at home.But we go to a near by italian buffet where this is a staple.Not a thing I grew up with, but I like the idea a lot.I love how neatly u have wrapped it in bacon.Have a nice weekend.

  9. says

    Love the pic of L trying your delicious meatloaf! Glad LeeQs could stop by! Your meatloaf must have been exquisite with the local meats and bacon – and a bacon-wrapped meatloaf has never occurred to me before. I imagine your version and your mom’s must have tasted pretty different? I know you would have no problem making your own ketchup – Peter and I have done so once or twice, and it’s nice to be able to control the ingredients so that the ketchup is not too sweet.

    I would love to read your post on easy supper salad! I’m always looking for new ideas :)

    Have a great Easter weekend, Valerie!

  10. Helen says

    Yes Valerie is is EVERY bit as GOOD as mine IF not better. I loved it. I did want to say every one of mine is a little different because I kinda just throw things together without to much measuring – I’m bad that way. XXXOOO

  11. says

    Hi Valerie!

    Sorry I’m so late at commenting! We were on vacation for about 10 days and when we got back I’ve been trying to shake myself out of this blogging slump. I haven’t forgotten about the wonderful taste of this meatloaf. You know I’m not a big meat eater, but one bite of this meatloaf had me looking at meatloaves with a whole new found respect. It was absolutely the best tasting meatloaf I had ever had. Next time I’ll have to remember to drop off stuff at about the same time of day (lunch time). Haha. I actually was never a big fan of meatloaf, but you’ve really changed that. Your meatloaf was absolutely amazing. The bacon wrapped around it was the perfect finishing touch. I remember you saying that it would’ve went well with some kind of sauce (although I don’t remember exactly what), but I thought it was fine on it’s own and held it’s own superbly. If this tasted that amazing, I’m really curious as to how your Mom’s would taste. Thank you for sharing your wonderful recipe with us as well. I hope things are going well with you and that you’re not too stressed out with Slow Food Edmonton. Glad to be hopping back onto the blogging train again. Take it easy, my dear!

    Big hugs!

    • Valerie says

      Remember that my first taste of it was “…ehhh? It’s good in a very quiet way.” But, somehow, the evening meal brought out a fresh respect for the subtle comforting flavours of his meatloaf. I am now, definitely, a fan of it!

  12. says

    This post reminded me that I haven’t made meatloaf for years. It used to be such a family staple when my children were small, and your photos look so delicious I will have to make an effort to make some. Thanks for the recipe.

  13. says

    I defrosted my freezer and found some pork and beef and remembered this recipe you posted so dinner tonight is going to be delish thanks to you. I’m sure you are busy prepping for Lauren’s wedding. I bought some figs the other day – want to make a chutney. Any recipes you love on that note?

    • Valerie says

      Never made a fig chutney, Bonnie! You can be my mentor, there!
      Let me know how the meatloaf goes. We loved it.
      And no prepping for Lauren’s wedding. She is keeping is so simple I haven’t a clue what is going on. After Ragan’s wedding in July, we will just be forking over an amount of money and will help in any way needed, but making no financial decisions whatsoever. We kind of had the father-in-law godzilla in that wedding. (He doesn’t read blogs.)
      I am so thrilled she will have Mercedes to go wedding dress shopping with her. I wish I could be there for her that way. (tear)

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