Can I Put Raw Bacon In Meatloaf? Exploring The Possibilities

Meatloaf is a classic comfort food that has been enjoyed for generations. The combination of seasoned ground meat baked into a loaf shape is simply satisfying. One way to add more flavor and texture to meatloaf is to wrap it in bacon before baking. But is it safe to use raw bacon in meatloaf? Let’s explore the possibilities.

The Appeal of Bacon-Wrapped Meatloaf

There are some clear advantages to wrapping meatloaf in bacon before baking:

• Flavor – The smoky, salty flavor of bacon complements the seasoned meatloaf mixture nicely. This extra burst of flavor means you may be able to use less salt in the meatloaf recipe itself.

• Texture – The crisp bacon provides a great contrast to the soft, savory meatloaf interior.

• Appearance – Meatloaf baked in a loaf pan or shaped free-form can sometimes crack or break apart The bacon wrapping gives the meatloaf a uniform shape and beautiful finish

• Fat content – Bacon adds fat to the lean ground meat, keeping the meatloaf tender and moist.

So it’s easy to see why cooks may want to try wrapping their meatloaf in bacon. But is it safe?

Is Raw Bacon Safe in Meatloaf?

To properly cook bacon to a safe temperature, it should be heated to 145°F – 150°F according to food safety standards. Raw pork should reach 145°F and be rested for 3 minutes before serving.

Meatloaf is usually baked at 350°F, so it would seem that the bacon should cook through during the meatloaf baking time of 45 minutes to 1 hour. However, there are a few factors to consider:

• The thickness of the bacon – Thinner sliced bacon may cook through, but thick-cut bacon may need extra time.

• The added time to cook the meatloaf interior to 160°F – The meatloaf may reach safe serving temperature before the bacon reaches 145°F.

• The insulation of the meatloaf mixture – The ground meat may act as insulation, preventing the bacon from heating evenly.

• Partial cooking of the bacon – Some recipes call for partially cooking the bacon in the microwave before wrapping around raw meatloaf. This method can help render some of the fat and reduce cooking time.

So while it’s not definitively unsafe to wrap raw bacon around meatloaf, extra care should be taken. Let’s look at some tips to do it safely.

Tips for Cooking Bacon-Wrapped Meatloaf

If you want to enjoy the benefits of bacon-wrapped meatloaf, here are some methods to ensure it cooks safely:

• Use thin-sliced bacon – The thinner the bacon, the more quickly it will cook through. Look for bacon sliced less than 1/16 inch thick for even cooking.

• Partially cook the bacon – Pre-cooking the bacon in the microwave for a few minutes before wrapping it around the meatloaf helps render fat and reduce cooking time. Cook just until pliable but not crispy.

• Wrap tightly – Wrap the bacon tightly around the meatloaf loaf, tucking the ends underneath to prevent curling or fat loss. This promotes even cooking.

• Cook it longer – Meatloaf cooked to 160°F may need 5-10 more minutes to allow the bacon to fully cook through. Use a meat thermometer to test bacon temperature and cook until it reaches 145°F.

• Rest it – As with all meats, resting the meatloaf for 10-15 minutes before slicing allows carryover cooking to finish off the bacon. Tent it loosely with foil while resting to retain heat.

• Include a drip pan – Placing a pan below a baking sheet lined with a rack allows bacon fat to drip away from the meatloaf as it cooks. This increases browning.

• Bake at a higher temp – Consider baking at 375°F – 400°F to speed cooking if concerned about bacon safety. The meatloaf interior may cook more quickly, so monitor temperature.

Get Creative With Bacon-Wrapped Meatloaf

While the safety of raw bacon-wrapped meatloaf requires some finesse, with a few tweaks it can be done deliciously. If you want to get creative, consider these tasty variations:

• Mix crumbled bacon into the meatloaf mixture itself for more even distribution of flavor.

• Top a bacon-less meatloaf with bacon crumbs for crunch.

• Layer thin bacon slices inside the meatloaf loaf for hidden pockets of smoky flavor.

• Swap out plain bacon for maple-flavored or brown sugar-cured bacon for sweetness.

• Use bacon strips as dividers to make meatloaf cupcakes or muffins.

• Fry bacon slices until fully cooked, then crumble and press into the top of the meatloaf loaf before baking for a baked-in bacon crust.

Enjoy the Versatility of Meatloaf

Meatloaf is endlessly adaptable, so have fun with recipes and ingredients while keeping food safety in mind. Follow proper handling and cooking guidelines, use a food thermometer to confirm safe temperatures, and never eat meat that is undercooked. With the proper precautions, you can healthfully enjoy creative variations like bacon-wrapped meatloaf. Just because you can wrap meatloaf in raw bacon doesn’t mean you necessarily should – unless you are willing to put in the effort to ensure it is cooked properly. But with some simple tweaks, you can have your bacon and eat it too in the form of a succulent, bacon-wrapped meatloaf masterpiece.