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Classic Meatloaf Wrapped in Double Smoked Bacon

A mighty tasty slice of the Canadian prairies on a plate. Simple, delicious and perfect for a weekday meal or for unexpected company.
Course Main
Cuisine Canadian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 loaves
Author Valerie Lugonja


  • 1 tablespoon olive oil
  • ¾ cup finely chopped onion (about ½ large onion)
  • 1 tablespoon minced garlic (2-3 cloves or 15 grams)
  • 500 g or 1 lb know-your-farmer ground beef , 85-percent lean
  • 500 g or 1 lb know-your-farmer ground veal
  • 500 g or 1 lb know-your-farmer ground pork
  • ¾ cup ketchup (homemade is best)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup fresh breadcrumbs
  • 2 know-your-farmer free range organic eggs
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup finely chopped flat-leaf parsley
  • 1 pound raw bacon for one loaf , 2 pounds for two loaves


  1. Heat the oven to 350°F
  2. Heat oil over medium heat; add onions and sauté until soft (about 4 min)
  3. Add garlic; sauté another minute to soften; set aside to cool
  4. Place all remaining ingredients in large bowl, except bacon; add cooled onion-garlic mixture
  5. Mix until ingredients are just combined; don't overwork (no squishing between fingers; gently combine)
  6. Line rimmed baking sheet or jelly roll pan with parchment paper
  7. Carefully set meat mixture down center of pan; shape into large loaf, or divide mixture into two, or four equal portions (about 12 oz. or 6 oz. each) and shape each portion into individual meatloaves
  8. Wrap strips of bacon around each loaf, overlapping slightly, tucking ends under each loaf
  9. Bake meatloaf 75-80 minutes for large loaf, 50 to 60 minutes for medium loaves, or 25 to 35 minutes for smaller loaves
  10. Before slicing, let rest for 10 to 15 minutes to allow redistribute of juices
  11. To serve, slice and spoon pan juices over each slice

Recipe Notes

For extra color, sauté 1 cup diced red, green, and yellow bell peppers (1/3 cup of each) along with onions and garlic; and fold into mixture as per above recipe
Add ¼ cup shredded basil and ¼ cup grated Parmesan cheese, or a tablespoon of a favourite fresh herb, such as thyme or rosemary