Recipe courtesy of Jo's Diner

Jo's Bacon-Wrapped Meatloaf

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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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4 cups panko breadcrumbs

12 ounces whole milk 

1 1/2 cups shredded Pecorino-Romano

1 1/2 tablespoons Worcestershire sauce 

1 teaspoon freshly ground pepper 

1 teaspoon kosher salt 

6 large eggs, beaten 

2 pasilla chile peppers, diced 

1 1/2 bunches fresh Italian parsley, minced 

2 pounds grass-fed ground beef 

1 cup ketchup 

1/2 cup dark brown sugar 

2 teaspoons dry mustard 

3 dashes hot sauce, such as Tabasco 

9 slices extra-thick applewood-smoked bacon 

Nonstick cooking spray, for the pan


  1. Preheat oven to 375 degrees F.
  2. Combine panko, milk, pecorino, Worcestershire sauce, pepper, salt, eggs, pasilla chiles and Italian parsley in a large mixing bowl and mix well. Add the ground beef and hand-mix until well blended. Set aside.
  3. To make the glaze, combine ketchup, brown sugar, dry mustard and hot sauce in a small mixing bowl. Stir well using a rubber spatula. Set aside.
  4. Lay bacon down slightly overlapping side-by-side in a half-sheet pan. Spray a 9-by-4-inch loaf pan that's 6 inches high with nonstick spray. Place the beef mixture in the pan and pat down to form a meatloaf. Turn pan over and tap out the meatloaf into your hand. Place the meatloaf over the center of the bacon slices. Working with one slice at a time, fold ends of each bacon slice over the top of the meatloaf. Turn loaf over and place on a rack set in a baking sheet to allow the fat to drain while baking.
  5. Using the rubber spatula, spread half the glaze over the meatloaf. Bake for 1 hour, then apply remaining glaze. Continue to bake until the internal temperature reaches 165 degrees F, about another 20 minutes.