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Magda’s Bacon Topped Meatloaf

This recipe was suggested by my son. When asked what he wanted for his birthday dinner with the Grandparents, he said he wanted meatloaf and he wanted my bacon wrapped prunes for appetizers. After thinking about it for a few more minutes, he asked if I could wrap the meatloaf in bacon (we had had bacon wrapped chicken a couple of weeks before that). Hence a new recipe was born.

I made this moist and delicious meatloaf in two configurations: one large meatloaf served on the day of the party and smaller, individual meatloaves that went home with the grandparents to eat during the rest of week. Grating the vegetables adds moisture to the meatloaf making even yummier.

Bacon Topped Meatloaf


  • 2 slices bread
  • 2  tablespoons milk
  • 1/2 onion, finely grated
  • 1/2 carrot, finely grated
  • 2 cloves garlic, or 1 tsp minced garlic
  • 1/2 cup roasted red pepper, chopped
  • 1 1/2 pounds extra lean ground beef
  • 1 tsp Italian seasoning
  • 2 eggs
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard
  • 1/2 cup plus 1 tablespoon barbeque sauce



  • Shred the bread slices with your hands and soak in milk.
  • Finely grate the carrots and onion and finely mince the garlic and the roasted red pepper.
  • Combine the meat, vegetables, seasonings, spices, eggs, mayonnaise, mustard and 1 tablespoon of barbecue sauce, reserving 1/2 cup of barbecue sauce. (I find it easiest to mix the meat mixture well with my hands.)
  • Add the soaked bread. Mix well.
  • Shape the meatloaf on a pan or in individual muffin tin size portions.

For Individual Meatloaves:

  • Make a ball that comfortably fits into your two cupped hands and shape. Cover each mini meatloaf with a half slice of bacon. Place each into a silicone or paper muffin cup.
  • Pour the reserved barbecue sauce into a small bowl and brush it on the tops of the meatloaves.
  • Bake at 350 Fahrenheit degrees for about 30 to 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

For Large Meatloaf:

  • Cover a baking pan with foil. Shape the meatloaf; it should be about the height of your palm and about as wide, and as long as necessary.
  • Brush the reserved barbecue sauce over the top and sides of the loaf. Lay half slices of bacon over the top, overlapping slightly.
  • Bake at 350 Fahrenheit degrees for about 60 to 75 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Frugal Tip: Reach back! When doing your shopping, reach to the back of the display to get the nicest, freshest, and best product. Usually, stores bring the oldest products to the front of a shelf or display and put the newest (freshest) product at the back. The items at the back of the shelf are also less likely to be handled, less likely to have been picked up, walked around the store and then returned, less likely to be opened (though most things cannot be opened without removing a safety seal, some cosmetics could still be opened and sampled by people and you would never know — these are more likely to be at the front of the display), less likely to be taken out of the packing to check size, texture, etc. (with non-food items).  While this may not save you money at the cash register, you may be getting a better product for the same price if you follow this guideline.