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Bacon-Wrapped Meatloaf with Bell Peppers

Scott Phillips

Servings: four to six.

If you don’t see ground veal or ground pork at your grocer, ask the butcher to grind it for you. Choose ground beef that isn’t too lean: 85 percent is a good bet. Many groceries carry “meatloaf mix” packages of ground beef, veal, and pork.


  • 1 Tbs. vegetable or olive oil; more for the baking sheet
  • 1 cup diced red, yellow, or green bell peppers (or a mix)
  • 1/2 cup finely chopped onion
  • 1-1/2 tsp. minced garlic
  • 3/4 lb. ground beef, 85-percent lean
  • 3/4 lb. ground veal
  • 3/4 lb. ground pork
  • 1/2 cup tomato ketchup
  • 1 Tbs. Dijon-style mustard
  • 1-1/2 tsp. Worcestershire sauce
  • 3/4 cup fresh plain breadcrumbs
  • 1 egg
  • 1-1/2 tsp. salt
  • 3/4 tsp. freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • About 8 slices raw bacon

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 600
  • Fat Calories (kcal): 410
  • Fat (g): 45
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 180
  • Sodium (mg): 1270
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 36


  • Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
  • In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don’t overwork the meat.
  • Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.
  • Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor, or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.


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Reviews (15 reviews)

  • brozy_a | 10/17/2017

    Too bland for my taste, and doesn't cook in anything like the amount of time in the recipe. I've made the recipe twice now. Both times, I've made the two smaller loaves and still needed to cook them for an hour and twenty minutes (and bump up the temperature) in order to reach the recommended 160 F.

    As someone who hasn't made meatloaf before, though, I appreciate the recipe as a learning exercise and jumping-off point.

  • mizannabelle | 05/18/2015

    I have to tell you I was skeptical, but this meatloaf is too yummy! I omitted the peppers because I don't like them. Really a crowd pleaser and I feed a lot of guys in this house! No leftovers here.

  • Hassab | 01/18/2015

    This was very good. Because a previous reviewer complained of salt and the numbers did look pretty high considering its topped with bacon, I used 1 tsp of kosher salt. It was perfect. Definitely need to broil the top at the end to crisp the bacon.

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