Name: Slow Cooker Bacon-Wrapped Meatloaf
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs ground beef (80/20); 8-10 slices bacon (thick-cut preferred); 1 large egg, beaten; 1/2 cup breadcrumbs (or almond flour for low-carb); 1/2 cup finely diced onion; 2 cloves garlic, minced; 2 tablespoons Worcestershire sauce; 1/4 cup ketchup (plus 1/4 cup for glaze); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried Italian seasoning; Optional: 1/4 cup milk (for extra moisture)

This tender, flavorful slow cooker bacon-wrapped meatloaf features a juicy ground beef mixture seasoned perfectly, fully enveloped in crispy bacon strips. It cooks hands-free in your crockpot, staying moist while the bacon renders and adds smoky richness. Ideal for busy weeknights or cozy family dinners, it’s a crowd-pleasing twist on traditional meatloaf.

Why You’ll Love This Recipe:

You’ll adore this recipe because it delivers all the hearty, homey satisfaction of classic meatloaf but elevates it with a blanket of crispy bacon that infuses every bite with smoky, savory flavor. The slow cooker does all the heavy lifting— no need to preheat an oven or worry about drying it out.

It stays incredibly moist thanks to the low, gentle heat and trapped juices, while the bacon crisps just enough on top. It’s forgiving for beginners yet impressive enough for guests, requires minimal hands-on time, and the leftovers are even better the next day in sandwiches. Plus, it’s customizable and feeds a crowd without much effort—pure comfort food magic!

Yield: 8 servings

Slow Cooker Bacon-Wrapped Meatloaf

Juicy bacon-wrapped meatloaf cooked low and slow for tender, smoky perfection—easy crockpot comfort food!

Prep Time 15 minutes

Cook Time 7 hours

Additional Time 10 minutes

Total Time 7 hours 25 minutes

Ingredients

2 lbs ground beef (80/20)
8-10 slices bacon (thick-cut preferred)
1 large egg, beaten
1/2 cup breadcrumbs (or almond flour for low-carb)
1/2 cup finely diced onion
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup ketchup (plus 1/4 cup for glaze)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
Optional: 1/4 cup milk (for extra moisture)

Instructions

Get your slow cooker ready: Line your 6-quart slow cooker with a large sheet of aluminum foil or parchment paper (this makes lifting out the meatloaf super easy later and saves on cleanup—trust me, bacon fat can get messy!). Lightly grease it if needed.
Prep the bacon blanket: Lay 8-10 bacon slices side by side on a large piece of parchment or foil, slightly overlapping, to form a "bacon weave" or simple layer wide enough to wrap your meatloaf. Set aside—this is your flavorful jacket!
Mix the magic: In a big bowl, gently combine the ground beef, beaten egg, breadcrumbs, diced onion, minced garlic, Worcestershire sauce, 1/4 cup ketchup, salt, pepper, and Italian seasoning. Add a splash of milk if it feels too dry. Mix with your hands just until everything comes together—don't overdo it, or the meatloaf gets tough!
Shape it lovingly: Form the mixture into a loaf shape (about 8-9 inches long) that fits comfortably in your slow cooker, slightly oval for even cooking.
Wrap it in bacon bliss: Carefully transfer the shaped loaf onto the bacon layer. Wrap the bacon slices up and around the meatloaf, tucking ends underneath if possible for full coverage. It doesn't have to be perfect—bacon is forgiving!
Place and glaze: Gently lift the wrapped meatloaf (using the parchment/foil) and place it into the lined slow cooker. Spread the remaining 1/4 cup ketchup (or BBQ sauce) on top for a yummy glaze.
Cook low and slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The meatloaf is done when it reaches 160°F internally (juices run clear, no pink).
Drain if needed: About halfway through, if there's a lot of fat pooling, carefully tilt the cooker and spoon some out (or use a baster)—this keeps things from getting soggy.
Rest and crisp (optional): Once done, turn off the slow cooker and let the meatloaf rest for 10 minutes. For extra crispy bacon, transfer to a baking sheet and broil 2-3 minutes (watch closely!).
Slice and serve: Lift out using the foil/parchment, slice into thick pieces, and serve hot with mashed potatoes, green beans, or your favorite sides. Dig in—this is comfort at its best!

Notes

Use a meat thermometer for perfect doneness. This recipe is naturally adaptable for dietary needs. The bacon adds saltiness, so taste the meat mixture before seasoning heavily.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 408Total Fat 21gSaturated Fat 8gUnsaturated Fat 13gCholesterol 125mgSodium 603mgCarbohydrates 16gFiber 1gSugar 4gProtein 34g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Line your slow cooker with aluminum foil or parchment for easy removal and cleanup (the bacon fat renders a lot!).
Form the meatloaf on a piece of parchment or foil before wrapping in bacon—this helps transfer it neatly to the crock.
Don’t overmix the meat mixture; gentle handling keeps it tender.
Use thick-cut bacon for better texture and flavor—it holds up well during long cooking.
Check internal temperature with a meat thermometer (aim for 160°F) to avoid overcooking.
For extra crispiness, broil the cooked meatloaf for 2-3 minutes after removing from the slow cooker.
Let it rest 10 minutes before slicing to lock in juices.
Drain excess fat from the slow cooker halfway through if it accumulates too much.

Ingredients Notes:

Ground beef (80/20 lean-to-fat ratio) provides the best moisture and flavor—avoid super-lean meat or it may dry out. Eggs act as a binder to hold everything together. Breadcrumbs (or almond flour for low-carb) add texture and absorb juices.

Onion and garlic bring aromatic depth; dice them finely for even distribution. Worcestershire sauce adds umami richness, while ketchup or BBQ sauce in the mix and glaze gives that classic sweet-tangy note.

Bacon is the star—use standard or thick-cut for wrapping; it bastes the meatloaf as it cooks. Seasonings like salt, pepper, and Italian herbs round out the flavor profile without overpowering.

Variations and Substitutions:

For a BBQ twist, mix BBQ sauce into the meat and glaze the top. Swap ground beef for a beef-pork blend or add ground turkey for lighter fare (add extra fat like more bacon). Go low-carb/keto by using almond flour or crushed pork rinds instead of breadcrumbs, and skip any sugary sauces.

Make it cheesy by mixing in shredded cheddar or placing cheese slices inside. For gluten-free, use GF breadcrumbs or oats. Add veggies like diced bell peppers, carrots, or mushrooms for extra nutrition. Spice it up with jalapeños or chili flakes. Use turkey bacon for a lighter option, though it won’t crisp as much.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Freeze sliced portions wrapped in foil and in a freezer bag for up to 3 months—thaw overnight in the fridge. Reheat slices in the microwave, oven at 350°F, or air fryer for crisp bacon revival.