Maple Bacon Meatloaf
Prep Time20 mins
Cook Time1 hour
Easy, smoky, hearty.
Description
This is maple bacon meatloaf with weight behind it — bacon inside, bacon on top, maple doing its job without turning it into dessert. It’s dense. It slices clean. It feeds you again tomorrow.
Hot from the oven, the maple hits first. Then smoke. Then salt.
Cold the next day, it’s even better.
Ingredients
- 8 slices North Country Smokehouse Thick Cut Applewood Smoked Uncured Bacon, divided
- 1 lb ground beef
- 1 lb ground pork
- 2 eggs
- 1 small yellow onion, finely diced
- ¾ cup breadcrumbs
- ½ cup milk
- ⅓ cup ketchup
- 1 tbsp Dijon mustard
- 1–2 tbsp pure maple syrup
- 1 tsp kosher salt
- ½ tsp black pepper
Cooking Instructions
- Oven Prep: Preheat oven to 350°F.
- Cook the Bacon: In a skillet over medium heat, cook 4 slices of bacon until just starting to crisp. Remove, chop, and reserve 1 tablespoon of the rendered fat.
- Mix Ingredients: In a large bowl, combine ground beef, ground pork, chopped bacon, eggs, onion, breadcrumbs, milk, ketchup, Dijon, maple syrup, salt, and pepper. Add the reserved bacon fat. Mix just until combined — don’t overwork it.
- Build It: Form into a loaf on a lined baking sheet or place into a loaf pan.
- More Bacon: Lay the remaining bacon slices across the top. Tuck the edges underneath.
- Bake: Bake 50–60 minutes, until the internal temperature reaches 160°F and the bacon on top is deeply browned. Rest 10 minutes before slicing thick.
In this Recipe
Thick Cut Applewood Smoked Uncured Bacon
