The final test is the internal temperature. I use an instant-read thermometer to check that the center has reached 160°F. The bacon should be beautifully crisp, and the glaze will be bubbly and caramelized. This is the hardest part: you must let it rest! I tent the meatloaf loosely with foil and let it sit for a full 10-15 minutes before slicing. If you cut in immediately, all those wonderful juices will run out, leaving you with a drier loaf. That rest time lets everything set up for the perfect, clean slice.
Pro Tips for Best Results
For the most flavorful base, sauté your diced onion in a tiny bit of bacon fat or oil until soft and translucent before adding it to the mix. I tested this three different ways: raw onion (too pungent), fully caramelized (too sweet and time-consuming), and simply softened. The softened onion is the winner. It mellows the raw bite and blends seamlessly into the meat, adding moisture and sweetness without overpowering.
To prevent a “soggy bottom,” especially if using a loaf pan, place a slice or two of bread underneath the meatloaf mixture before baking. It acts like a sponge, soaking up the rendered fat and creating a fantastic, savory base. I learned this trick from an old diner cook, and it works like a charm every time, keeping that bottom crust firm and flavorful.
For ultimate bacon crispiness, I par-cook my bacon slightly before draping. I lay the slices on a cold baking sheet, put it in the oven as it preheats to 375°F, and let them cook for just 8-10 minutes. I then drain them on paper towels before draping. This renders some fat so the bacon crisps up perfectly in sync with the meatloaf baking time, instead of staying chewy or burning.
Common Mistakes to Avoid
My biggest first-time mistake was overmixing the meat. I treated it like bread dough, kneading it vigorously to get everything combined. Don’t do what I did! This activates the proteins in the beef too much, resulting in a dense, tough, rubbery texture that’s more like a hockey puck than a tender loaf. Mix with your hands gently and just until you see no more dry streaks of breadcrumb.(See the next page below to continue…)