Bacon Meatloaf Recipe

Bacon Meatloaf


  • 1 tbsp
    olive oil
  • 1 (150g)
    onion, finely chopped
  • 3 cloves
    garlic, crushed
  • 400g
    bacon rashers
  • 1 cup (70g)
  • 1/4 cup (60ml)
  • 2 tbsp
    rosemary, chopped
  • 1 tbsp
    Dijon mustard
  • 1 kg
    lean beef mince

To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. Simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating.

How to Cook

Prep Time: 15 minutes | Cooking Time: 60 minutes
  1. Preheat oven to 180°C/160°C fan forced. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until softened. Allow to cool. Line a 22cm x 14cm x 7cm tin with bacon rashers, slightly overlapping. Set aside.

  2. Place breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add onion mixture, rosemary, mustard, and mince, season with salt and pepper; mix well to combine.

  3. Press mixture into tin and fold over any overhanging bacon. Place tin on a baking tray and bake for 40–45 minutes or until just cooked. Set aside for 5 minutes before inverting onto a tray lined with non-stick baking paper. Bake for a further 5–10 minutes or until golden. If desired serve with steamed greens.



Average Qty Per Serve Qty Per 100g
Energy 1941.8kj 672.1kj
Weight 288.9g 100g
Protein TOTAL 50.5g 17.5g
Fat TOTAL 24.1g 8.3g
- Saturated Fats 7.5g 2.6g
Carbohydrates TOTAL 10.3g 3.6g
- Sugars 2.7g 0.9g
Sodium 1178.9mg 408.0mg
Dietary Fibre 1.4g 0.5g
Calcium 41.0mg 14.1mg