The original title for this recipe was “Bacon Barbecue Meatloaf” but that title sets expectations this loaf doesn’t meet. This meatloaf doesn’t punch you in the face with bacon flavor, it isn’t an explosive, messy barbecue bomb. It is just really good meatloaf - the kind of meatloaf that makes great sandwiches (on white bread with mayonnaise, of course) if there happens to be any leftovers.


Really Good Meatloaf

3 slices bacon, minced

1 medium yellow onion finely chopped

Salt & pepper

1 teaspoon chili powder

1 cup dry breadcrumbs

½ cup milk

2 eggs, beaten

1 pound 85% lean ground beef

Nonstick spray

About 3 Tablespoons barbecue sauce


Preheat the oven to 400 degrees.

Sauté minced bacon and chopped onion together about 10 minutes over medium heat, until onion is translucent (bacon will not be crispy.) Meanwhile, in a medium size bowl, pour milk over breadcrumbs and chili powder. Combine bacon/onion mixture with breadcrumb mixture and stir to combine thoroughly. (For a smoother texture, pulse the mixture in a food processor fitted with a metal blade) When the bacon/onion/breadcrumb mixture is cooled, add eggs and stir to combine, then add ground beef. Season with salt and pepper and mix thoroughly. Use a large spoon, a sturdy spatula, or your hands to mix.

Line a baking sheet with aluminum foil and spray with nonstick spray. Form meat mixture into a loaf shape, taking care to keep the thickness of the shape even. Brush or spoon barbecue sauce over the top of the loaf and bake 30 -35 minutes. (Cooking time will vary by the shape of your loaf. The desired internal temperature is 160 degrees.)

Really Good Meatloaf from   

Really Good Meatloaf from