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Bacon Meatloaf Trifecta

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“This meatloaf includes 3 different types of meat (thus the name trifecta) and it's one of the few meals my super picky 3 year old will devour. It's not the traditional covered in a ketchup crust loaf, but it still has that same comfort food feel. I wish I could say it was handed down through generations, but I learned to cook out of necessity and so all my recipes are personal inventions. This one was a result of the thought "hey, everything's better with bacon"”

Ingredients Nutrition


  1. pre-heat oven to 350.
  2. place wire wrack on baking sheet.
  3. lay out a large piece of aluminum foil on a flat surface.
  4. mix all ingredients besides the bacon, bread crumbs, and 1/2 c ketchup together in a bowl
  5. add in bread crumbs and mix until it is able to loosely hold it's shape.
  6. lay your bacon out just slightly over-lapping the edges to form a sheet of bacon on the aluminum foil making sure to leave the edges clear for folding.
  7. put the meat mix on the bacon and form a log running all the way from one end of the bacon sheet to the other.
  8. wrap the ends of the bacon over the meat log so that it is completely covered by bacon.
  9. tightly wrap the loaf in the aluminum foil being careful to seal all edges.
  10. place gently on the wire wrack and put the baking sheet in the oven.
  11. cook at 350 for 45 min then remove from oven.
  12. turn oven up to 425.
  13. remove the aluminum foil and discard (loaf should be holding it's shape by now)
  14. place the bacon wrapped loaf back on the wire wrack and place in 425 oven for another 45 min to an hour
  15. when bacon is deep red and crispy pull out the loaf and let it rest for 10 minutes.
  16. place on cutting board and slice with a large sharp knife.
  17. in a small sauce pan while meatloaf is resting prepare brown gravy by instructions on package adding in the remaining 1/2 c ketchup.

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